When my In-Laws were here for Easter, we also celebrated both of their birthday's! I asked what they would like for dinner & dessert and my Mother In-Law said that my Father In-Law likes rhubarb pie. Well, I was scared to death of making a pie crust!! I hadn't done that before and I didn't want their birthday dessert to be a flop. So I asked around and Katie from Good Things Catered suggested this one and I am SO glad that she did.
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
Good Things Catered Original adaptation from Eating Well
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
1. Combine rhubarb, 1 c. strawberries, sugar and lemon zest in a large nonreactive saucepan. Let stand for 20 minutes.
2. Bring to a simmer over medium-low heat.
3. Cook, stirring often, until the rhubarb is tender but still holds its shape, 5 to 8 minutes.
4. Meanwhile, stir cornstarch and water in a small bowl until smooth. -Stir into the simmering fruit.
5. Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute.
6. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled.
7. To prepare crust & assemble tart: Preheat oven to 350 degrees.
8. Coat a 9-inch tart pan with a removable bottom with cooking spray. Spread oats in a small baking dish and bake, stirring occasionally, until toasted, 10 to 15 minutes. Let cool.
9. 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.
10. Drizzle oil onto the dry ingredients and stir with a fork or your fingers until crumbly.
11. Use a fork to stir in the milk mixture, 1 Tbsp at a time, until the dough just comes together.
12. Turn the dough out onto a floured work surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer to the prepared pan, pressing to fit.
13. Trim the edges. Line the tart shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake the tart shell until set, 10 to 12 minutes.
14. Remove weights and foil or paper and bake until lightly browned, 8 to 12 minutes more.
Cool in the pan on a wire rack.
15. Shortly before serving, spread the strawberry-rhubarb filling evenly into the tart shell.
16. Arrange the remaining 2 c. strawberries decoratively over the filling.