Strawberry Rhubarb Tart
April 17, 2024
From our original The Best of Byerly’s cookbook! Sweet strawberries and tart rhubarb come together with a flaky crust and a kiss of orange.
SERVINGS
8
PREP TIME
2 hr
+ chilling time
Ingredients
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1 ½cups flour
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¼cup sugar
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¼cup butter
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¼vegetable oil
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3tablespoons cold water
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1 ¼pounds rhubarb, cut into ½-inch pieces
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1 ½cups sugar
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1tablespoon grated orange peel
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1envelope unflavored gelatin
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2tablespoons orange-flavored liqueur
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1pound strawberries, sliced
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Sweetened whipped cream, for serving
Directions
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1
Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
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2
Stir in oil with a fork until all ingredients are moistened.
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3
Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.
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4
Roll out dough on a lightly floured surface to make a 14-inch circle.
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5
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.
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6
Prick bottom of the crust with a fork.
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7
Line crust with an 18-inch piece of foil; fill to rim with dried beans. Bake on the lowest rack of a 400 F oven for 15 minutes.
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8
Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.
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9
Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).
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10
Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.
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11
Stir in orange liqueur.
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12
Refrigerate mixture for 30 to 45 minutes.
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13
Pour mixture into shell.
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14
Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.
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15
To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.