 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Rhubarb goes perfectly with strawberry and a little cinnamon. Ingredients:
1/2 (15-ounce) package refrigerated pie dough or one homemade crust |
2 cups sliced rhubarb |
1/2 cup sugar |
2 tablespoons cornstarch |
2 teaspoons water |
3/4 teaspoon cinnamon, divided |
3 cups sliced strawberries |
1 tablespoon sugar |
Directions:
1. Preheat oven to 400 degrees F.
2. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400 degrees F for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
3. Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
4. Place tart on a baking sheet. Bake at 400 degrees F for 30 minutes or until filling is set. Cool on a wire rack.
|
|