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Strawberry Rhubarb Tart

Strawberry Rhubarb Tart
The refreshing flavor of springtime fills every forkful of this tantalizing tart from Kristy Martin of Circle Pine, Minnesota. Oats give the from-scratch crust an old-fashioned taste.
12 ServingsPrep: 1 hour 20 min. + chilling

Ingredients

  • 1/2 cup old-fashioned oats, toasted
  • 2/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 3-1/2 cups sliced fresh strawberries, divided
  • 2 cups sliced fresh or frozen rhubarb
  • 1/4 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 5 teaspoons cornstarch
  • 1 tablespoon cold water
  • 4 teaspoons currant jelly, melted

Directions

  • Process oats in a food processor until finely ground. Place in a
  • large bowl; add the flour, sugar, lemon peel, baking powder and
  • salt. Slowly add oil, stirring until mixture resembles coarse
  • crumbs. Combine milk and vanilla; stir into flour mixture, a
  • tablespoon at a time, until mixture forms a ball.
  • Turn onto a floured surface; knead 7-8 times. Place pastry between
© Taste of Home 2013

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Strawberry Rhubarb Tart (continued)

Directions (continued)

  • sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with
  • removable bottom. Grease the tart pan; gently press pastry into pan.
  • Line pastry shell with a double thickness of heavy-duty foil. Bake
  • at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or
  • until lightly browned. Cool on a wire rack.
  • For filling, combine 1 cup strawberries, rhubarb, sugar and lemon
  • peel in a large saucepan. Let stand for 30 minutes.
  • Cook and stir over medium-low heat for 8-10 minutes or until rhubarb
  • is tender but retains shape. Combine cornstarch and water until
  • smooth; stir into fruit mixture. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Pour into a bowl; cover surface with
  • waxed paper. Refrigerate for 1-2 hours.
  • Just before serving, spread filling into crust. Arrange remaining
  • strawberries on top. Brush with jelly. Yield: 12 servings.
Nutrition Facts: One piece equals 119 calories, 3 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 67 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013