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Strawberry Rhubarb Tart

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 vegetable 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

Printed from tasteofhome.com May 17, 2008

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Strawberry Rhubarb Tart cont.

1/2 teaspoon grated lemon peel
5 teaspoons cornstarch
1 tablespoon cold water
4 teaspoons currant jelly, melted

Process oats in a food processor until finely ground. Place in a 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 sheets of waxed paper; roll out to fit a
9-in. fluted tart pan with removable bottom. Grease the tart pan;

Printed from tasteofhome.com May 17, 2008

Strawberry Rhubarb Tart

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.