Strawberry Rhubarb Tart
A fresh strawberry rhubarb tart that's perfect for summer
Ingredients
Tart:
- 1 ½ cups flour
- ¼ cup sugar
- ¼ cup butter
- ¼ cup vegetable oil
- 3 Tbsp cold water
Filling:
- 1 ¼ pounds rhubarb cut into ½-inch pieces
- 1 ½ cups sugar
- 1 Tbsp grated orange peel
- 3 sheets of gelatin or 1 envelope
- 2 Tbsp orange-flavored liqueur
- 1 pound strawberries sliced
Instructions
Tart:
- Preheat oven to 400F Combine flour and sugar. Cut in cubed butter with a pastry blender until mixture resembles coarse crumbs. Stir in the oil with a fork until all ingredients are moistened.
- Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball. Roll out dough on a lightly floured surface to make a 14-inch circle.
- Fit dough into an 11-inch tart pan with a removable bottom, pressing dough against the side of the pan without stretching the dough; trim excess dough. Prick the bottom of the crust with a fork.
- Line crust with foil or parchment; fill with baking beans. Bake on the lowest rack of the oven for 15 minutes.
- Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.
Filling:
- Soften gelatin in water for 5 minutes.
- Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).
- Stir in gelatin until dissolved. Stir in orange liqueur. Refrigerate mixture for 30 to 45 minutes.
- Pour mixture into shell. Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or overnight.
- Serve with whipped cream or ice cream. Enjoy!
Notes
