Rhubarb-Strawberry Tart With Orange Shortbread Crust

Recipe Ingredients

4 cups	948ml	Strawberries
3 cups	711ml	Rhubarb - (1/2-in. Pieces)
2/3 cup	131g / 4.6oz	Sugar
1 teaspoon	5ml	Grated orange peel
1/4 cup	15g / 0.5oz	Cornstarch
2 tablespoons	30ml	Orange-flavor liqueur - (optional)
		Orange shortbread crust - (recipe follows)

Recipe Instructions

Rinse and hull strawberries. Drain until dry on absorbent towels; cut berries in half. Set aside 1 cup of berries for garnish. In a 2- to 3-quart pan over medium heat, combine remaining strawberries, rhubarb, sugar, and peel. Cover and stir occasionally until rhubarb is soft when pierced, about 5 minutes. Blend 2 tablespoons water with cornstarch; stir into rhubarb mixture, then stir over high heat until mixture reaches a rolling boil.

Mix liqueur with rhubarb mixture, then spread into baked tart shell. Chill until filling is cool and set, at least 1 hour; if made ahead, cover and chill up until next day. Top with reserved strawberries. Cut into wedges. Serves 8 or 9. - Ellen Nishimura, Fair Oaks, Cal if.

Orange shortbread crust. In a food processor or with your fingers, whirl or rub together 1 1/3 cups all-purpose flour; 3 tablespoons sugar; 1/2 cup (1/4 lb.) butter or margarine, cut up; and 1 1/2 teaspoons grated orange peel. Add 1 large egg yolk; process or stir with a fork until dough holds together. Press evenly over bottom and up sides of an 11-inch tart pan with removable bottom.

Bake in a 325F oven until golden, 25 to 30 minutes; cool.

Source:
Sunset Magazine (Feb. 1991)

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