Strawberry Rhubarb Tart
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.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Strawberry Rhubarb Tart
Prep Time120 Minutes
Servings8
0Ingredients
1 1/2 cups flour
1/4 cup sugar
1/4 cup butter
1/4 vegetable oil
3 tablespoons cold water
1 1/4 pounds rhubarb, cut into ½-inch pieces
1 1/2 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
- Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Stir in oil with a fork until all ingredients are moistened.
- Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.
- Roll out dough on a lightly floured surface to make a 14-inch circle.
- 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.
- Prick bottom of the crust with a fork.
- 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.
- Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.
- Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).
- Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.
- Stir in orange liqueur.
- Refrigerate mixture for 30 to 45 minutes.
- Pour mixture into shell.
- Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.
- To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.
120 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
Wesson Vegetable Oil, 24 Ounce
$3.99$0.17/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Minnesota Grown Rhubarb, 0.25 Pound
Deal
$1.12 avg/ea was $1.25 avg/ea$4.49/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Heirloom Navel Oranges, 0.63 Pound
Huge Deal
$1.25 avg/ea was $1.88 avg/ea$1.99/lb
Knox Original Unflavored Gelatin, 1 Ounce
$3.29$3.29/oz
Age restricted item
Cointreau Orange Liqueur, 750 Millilitre$36.99$0.05/ml
Driscoll's Strawberries, 16 Ounce
2/$7 Huge Deal
$3.50 was $5.99$0.22/oz
Reddi Wip Original Dairy Whipped Topping, 6.5 Ounce
$4.69$0.72/oz
Directions
- Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Stir in oil with a fork until all ingredients are moistened.
- Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.
- Roll out dough on a lightly floured surface to make a 14-inch circle.
- 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.
- Prick bottom of the crust with a fork.
- 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.
- Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.
- Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).
- Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.
- Stir in orange liqueur.
- Refrigerate mixture for 30 to 45 minutes.
- Pour mixture into shell.
- Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.
- To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.