Strawberry Rhubarb Tart
Servings:*
8 servingsIngredients
- 1 ½ cups flour
- ¼ cup sugar
- ¼ cup butter
- ¼ cup vegetable oil
- 3 tablespoons cold water
- 1 ¼ pounds rhubarb, cut into ½-inch pieces
- 1 ½ cups sugar
- 1 tablespoon grated orange peel
- 1 envelope unflavored gelatin
- 2 tablespoons orange-flavored liqueur
- 1 pound strawberries, sliced
- Sweetened whipped cream, for serving
Directions
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Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
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Stir in oil with a fork until all ingredients are moistened.
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Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.
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Roll out dough on a lightly floured surface to make a 14-inch circle.
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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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Prick bottom of the crust with a fork.
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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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Remove foil and beans. Return to oven and bake 8-10 minutes more, until crust is golden. Set aside to cool.
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Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8-10 minutes).
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Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.
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Stir in orange liqueur.
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Refrigerate mixture for 30-45 minutes.
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Pour mixture into shell.
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Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.
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To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.