Food Recipes Raspberry-Rhubarb Tart 3.4 (110) 1 Review By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email This super-simple sweet is yet another reason to love your cast-iron skillet. You'll lay in the crust, top with the rhubarb mixture, then fold the edge of the dough over the fruit to create pleats. Serve directly from the skillet with whipped cream. Yum! Get the Recipe:Raspberry-Rhubarb Tart. Photo: Christopher Baker Hands On Time: 30 mins Total Time: 1 hrs 55 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 2 cups all-purpose flour, plus more for the work surface ¼ teaspoon kosher salt 1 cup plus 2 tablespoons granulated sugar 14 tablespoons unsalted butter, chilled and cut into small pieces ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces 12 ounces fresh raspberries whipped cream or vanilla ice cream, for serving (optional) Directions Heat oven to 400° F. In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes. Meanwhile, in a large bowl, combine the rhubarb, raspberries, and 1 cup of the remaining sugar; set aside. On a lightly floured surface, roll the dough into a 14-inch circle. Place it in a large cast-iron skillet, allowing the dough to hang over the edge. Top with the rhubarb mixture. Fold the edge of the dough over the fruit (to create pleats). Lightly brush the top of the dough with water and sprinkle with the remaining sugar. Bake until golden brown, 50 to 55 minutes. Let cool for 5 to 10 minutes. Slice into wedges and serve with the whipped cream or ice cream (if using). Rate it Print Nutrition Facts (per serving) 576 Calories 28g Fat 79g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 576 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 71mg 24% Sodium 86mg 4% Total Carbohydrate 79g 29% Total Sugars 41g Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.