Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Strawberry Rhubarb Tart


8 servings


  • 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


  1. Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs.

  2. Stir in oil with a fork until all ingredients are moistened.

  3. Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.

  4. Roll out dough on a lightly floured surface to make a 14-inch circle.

  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.

  6. Prick bottom of the crust with a fork.

  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.

  8. Remove foil and beans. Return to oven and bake 8-10 minutes more, until crust is golden. Set aside to cool.

  9. Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8-10 minutes).

  10. Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved.

  11. Stir in orange liqueur.

  12. Refrigerate mixture for 30-45 minutes.

  13. Pour mixture into shell.

  14. Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more.

  15. To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.