Strawberry Rhubarb Tart

By dashy_65

Ingredients

• FILLING:
• 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
• 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.
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.

119 cal, 3g fat, 67mg sodium, 23 carbs, 2g fiber