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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup old-fashioned oats, toasted |
2/3 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon grated lemon peel |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons canola oil |
3 tablespoons 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 peel |
5 teaspoons cornstarch |
1 tablespoon cold water |
4 teaspoons currant jelly, melted |
Directions:
1. Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon peel, 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 peel 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. Yield: 12 servings.
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