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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
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

Printed from tasteofhome.com May 17, 2008

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Strawberry Rhubarb Tart cont.

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; 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.