RHUBARB RASPBERRY FRUIT TART

Ingredients:
1 c. all-purpose flour
1/2 tsp. salt
1/4 c. vegetable oil
2 Tbsp. milk
1 c. diced rhubarb (fresh or frozen)
1 c. raspberries (fresh or frozen)
1/2 c. sugar
2 Tbsp. quick-cooking tapioca

Glaze:
6 Tbsp. icing sugar
1 tsp. water
1/8 tsp. almond extract

In bowl, combine flour and salt. Add oil and milk, tossing with fork until mixture forms a ball. Shape dough into a disk; wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400F. In separate bowl, combine fruit, sugar and tapioca; let stand for 15 min. Unwrap dough and place on parchment-lined baking sheet. Cover with wax paper and roll the dough into an 11" circle. Discard wax paper.

Spoon fruit mixture into center of dough to within 2" of edges. Fold edges of dough over fruit, leaving center uncovered. Bake for 25-30 min. or until crust is golden brown and filling is bubbly. Remove to wire rack. Combine glaze ingredients until smooth, drizzle over warm tart.
Serves 2.