We were hosting a friends’ night, as always, and I decided to make Strawberry Rhubarb Tart, as I knew not everyone likes chocolate cakes. Well, I was scared to death of making a pie crust!! I hadn’t done that before and I didn’t want the dessert to be a flop.
It ended up being a strawberry rhubarb tart that was DELICIOUS! The crust was pretty simple, although I didn’t feel like it made enough to cover my tart pan. Maybe I have a larger than normal tart pan? In the end it was fine! Rustic, but fine!!
Strawberry Rhubarb Tart Ingredients
- 2 c. diced fresh rhubarb
- 3 c. fresh strawberries, sliced, divided
- 1/4 c. sugar
- 1/2 tsp freshly grated lemon zest
- 1 1/2 Tbsp cornstarch
- 1 Tbsp cold water
- 1/2 c. old-fashioned rolled oats
- 3 Tbsp 1% milk
- 1/2 tsp vanilla extract
- 2/3 c. whole wheat flour
- 1/4 c. sugar
- 1 tsp freshly grated lemon zest
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp canola oil
- Combine rhubarb, 1 c. strawberries, sugar, and lemon zest in a large nonreactive saucepan. Let stand for 20 minutes.
- Bring to a simmer over medium-low heat and cook for 5-8 min., stirring regularly until it’s tender but still keeps the shape.
- Meanwhile, stir cornstarch and water in a small bowl until smooth. -Stir into the simmering fruit.
- Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute.
- Transfer to a bowl, cover with plastic wrap and let it chill in the fridge.
To prepare crust & assemble tart:
- Preheat oven to 350 degrees.
- Spray the tart pan with a removable bottom (I use a 9-inch) with a cooking spray.
- Bake oats in a small baking dish for 10-15 min, stirring, until oats are toasted. Let cool.
- Place the oats in a food processor and process until finely ground.-Combine milk and vanilla in a small bowl. Whisk the ground oats, flour, sugar, lemon zest, baking powder, and salt in a large bowl, then drizzle with oil and stir well until the mixture is crumbly.
- Use a fork to stir in the milk mixture, 1 Tbsp at a time, until the dough just comes together.
- Flour the work surface, then transfer the dough and knead 7 to 8 times. Roll the dough, flouring it, out to an 11-inch circle. Transfer to the prepared pan, pressing to fit.
- Trim the edges. Line the tart shell with a piece of foil or parchment paper and fill it with pie weights or dried beans. Bake the tart shell until set for 10 to 12 minutes.
- Remove the foil and weights and bake for 8 to 12 minutes more until the tart is lightly browned.
- Cool in the pan on a wire rack.
- Right before serving, spread the filling evenly into the tart shell.
- Arrange the remaining 2 c. strawberries decoratively over the filling.