This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen,
Ingredients
- 1 sheet refrigerated pie crust
- 2 tablespoons apricot preserves
- 1 cup sliced fresh or frozen rhubarb, thawed
- 1 can (15 ounces) mandarin oranges, drained
- 1/2 cup plus 2 tablespoons sugar, divided
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1/4 cup slivered almonds
- 1 large egg white, room temperature
- 1 tablespoon water
- 1/2 cup white baking chips
- 1 tablespoon shortening
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Directions
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Nutrition Facts
1 piece: 432 calories, 18g fat (7g saturated fat), 10mg cholesterol, 163mg sodium, 65g carbohydrate (40g sugars, 2g fiber), 4g protein.
