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TEST KITCHEN APPROVED

Strawberry Rhubarb Tart

Name: Strawberry Rhubarb Tart
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

Total Time:Prep: 1 hour 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Kristy Martin, Circle Pine, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

The refreshing flavor of springtime fills every forkful of this tantalizing tart from Kristy Martin of Circle Pine, Minnesota. Oats give the from-scratch crust an old-fashioned taste.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

TEST KITCHEN APPROVED

Strawberry Rhubarb Tart

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Yield:12 servings

Prep:1 hour

Cook:20 min

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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

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Directions

1
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
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
For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes.
4
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
Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.