Strawberry-Rhubarb Tart
Wendy Bastis
ingredients
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 2 cups sliced rhubarb
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons water
- 3/4 teaspoon cinnamon, divided
- 3 cups sliced strawberries
- 1 tablespoon sugar
directions
- 1
Preheat oven to 400 °.
- 2
Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
- 3
Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
- 4
Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.
Source: www.myrecipes.com
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