Strawberry Rhubarb Tart

Name: Strawberry Rhubarb Tart
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 Tbsps canola oil; 5 teaspoons cornstarch; 158 milliliters all-purpose flour; 1 teaspoons grated lemon peel; 3 Tbsps milk; 118 milliliters old-fashioned oats, toasted; 4 teaspoons currant jelly, melted; 473 milliliters sliced fresh or frozen rhubarb; 0 teaspoons salt; 828 milliliters sliced fresh strawberries, divided; 59 milliliters sugar; 1 teaspoons vanilla extract; 1 Tbsp cold water

Strawberry Rhubarb Tart might be a good recipe to expand your dessert repertoire. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 105 calories. This lacto ovo vegetarian recipe serves 12. If you have baking powder, flour, rhubarb, and a few other ingredients on hand, you can make it. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Process oats in a food processor until finely ground.

Ingredients you will need

Oats

Equipment you will use

Food Processor

Place in a large bowl; add the flour, sugar, lemon peel, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs.

Ingredients you will need

Baking Powder

Lemon Peel

All Purpose Flour

Sugar

Salt

Cooking Oil

Equipment you will use

Bowl

Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball.

Ingredients you will need

Vanilla

All Purpose Flour

Milk

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.

Ingredients you will need

Pastry Shells

Roll

Equipment you will use

Tart Form

Aluminum Foil

Frying Pan

Bake at 350° for 12 minutes.

Equipment you will use

Oven

Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Aluminum Foil

For filling, combine 1 cup strawberries, rhubarb, sugar and lemon peel in a large saucepan.

Ingredients you will need

Strawberries

Lemon Peel

Rhubarb

Sugar

Equipment you will use

Sauce Pan

Let stand for 30 minutes.

Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape.

Ingredients you will need

Rhubarb

Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Fruit

Water

Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours.

Equipment you will use

Bowl

Just before serving, spread filling into crust. Arrange remaining strawberries on top.

Ingredients you will need

Strawberries

Crust

Brush with jelly.

Ingredients you will need

Jelly

Equipment

Ingredients

Servings:

1teaspoons

baking powder 2Tbsps

canola oil 5teaspoons

cornstarch 158milliliters

all-purpose flour 1teaspoons

grated lemon peel 3Tbsps

milk 118milliliters

old-fashioned oats, toasted 4teaspoons

currant jelly, melted 473milliliters

sliced fresh or frozen rhubarb 0teaspoons

salt 828milliliters

sliced fresh strawberries, divided 59milliliters

sugar 1teaspoons

vanilla extract 1Tbsp

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "