Rhubarb Strawberry Tart With Crisp Oat Topping Recipes

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RHUBARB-STRAWBERRY TART



Rhubarb-Strawberry Tart image

Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 13

1 large egg yolk
2 to 4 tablespoons ice water
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
Vegetable-oil cooking spray
12 ounces rhubarb, cut on the diagonal into 1-inch pieces (3 cups)
8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/4 cups)
3/4 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
3/4 teaspoon coarse salt
1 tablespoon fresh lemon juice

Steps:

  • Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
  • Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

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