Name: Strawberry Rhubarb Tart
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1/2 cup old-fashioned oats, toasted -; 2/3 cup all-purpose flour -; 1/4 cup sugar -; 1 teaspoon grated lemon zest -; 3/4 teaspoon baking powder -; 1/4 teaspoon salt -; 2 tablespoons canola oil -; 3 tablespoons whole 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 zest -; 5 teaspoons cornstarch -; 1 tablespoon cold water -; 4 teaspoons currant jelly, melted -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Strawberry Rhubarb Tart

1. 1/2 cup old-fashioned oats, toasted -

2. 2/3 cup all-purpose flour -

3. 1/4 cup sugar -

4. 1 teaspoon grated lemon zest -

5. 3/4 teaspoon baking powder -

6. 1/4 teaspoon salt -

7. 2 tablespoons canola oil -

8. 3 tablespoons whole milk -

9. 1/2 teaspoon vanilla extract -

10. Filling: -

11. 3-1/2 cups sliced fresh strawberries, divided -

12. 2 cups sliced fresh or frozen rhubarb -

13. 1/4 cup sugar -

14. 1/2 teaspoon grated lemon zest -

15. 5 teaspoons cornstarch -

16. 1 tablespoon cold water -

17. 4 teaspoons currant jelly, melted -

How to cook deliciously - Strawberry Rhubarb Tart

1. Stage

Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, 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. Stage

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. Stage

For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes.

4. Stage

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. Stage

Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.