Ingredients
Dough for single-crust pie3/4 cup sugar1/4 cup all-purpose flour4 cups chopped fresh or frozen rhubarb, thawed1 cup fresh or frozen blueberries, thawed2 tablespoons 2% milk1 tablespoon coarse sugar
Preparation
Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.
