Rhubarb and Raspberry Crumble Tart

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, chilled and cut into small pieces
• 1 egg, lightly beaten
• 4 cups rhubarb, trimmed and cut into 1/2-inch pieces
• 2 cups raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch

Instructions:

1. Preheat the oven to 375°F.
2. In a food processor, combine the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse meal.
3. Add the beaten egg and pulse until the dough comes together into a ball.
4. Press the dough into the bottom and up the sides of a 9-inch tart pan.
5. In a large bowl, toss together the rhubarb, raspberries, sugar, and cornstarch. Pour the mixture into the tart crust.
6. In a separate bowl, combine the flour, sugar, and salt for the crumble topping. Add the chilled butter and mix with your hands until the mixture resembles coarse crumbs.
7. Sprinkle the crumble mixture over the fruit filling.
8. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
9. Remove from the oven and let cool for at least 30 minutes before serving.

Serving suggestions:

• Serve the rhubarb and raspberry crumble tart warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
• You can also serve it at room temperature as a sweet treat with a cup of coffee or tea.

Verdict:

This rhubarb and raspberry crumble tart is a delicious and easy dessert that’s perfect for any occasion. The tartness of the rhubarb is balanced by the sweetness of the raspberries, and the buttery crumble topping adds a nice texture. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a cup of coffee or tea.