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.
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
- 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.