Strawberry Rhubarb Tart Recipe

Strawberry Rhubarb Tart Recipe
Strawberry Rhubarb Tart Recipe photo by Taste of Home
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Strawberry Rhubarb Tart Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Tart in Light & Tasty June/July 2001, p22

Nutritional Facts

1 slice: 0g sugar total.

  • 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
  1. 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.
  2. 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.
  3. For filling, combine 1 cup strawberries, rhubarb, sugar and lemon peel in a large saucepan. Let stand for 30 minutes.
  4. 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.
  5. Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly. Yield: 12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Tart in Light & Tasty June/July 2001, p22

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