Strawberry Rhubarb Tart
9 months ago

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.

8 servings
Preparation time: 2 hours + chilling time

1 ½ cups flour
¼ cup sugar
¼ cup butter
¼ 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

Strawberry Rhubarb Tart


  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.