ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Rhubarb Tart

Karry Hosford
Yield 8 servings (serving size: 1 wedge)

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

Nutrition Information

  • calories 203
  • caloriesfromfat 32 %
  • fat 7.2 g
  • satfat 3 g
  • monofat 1.7 g
  • polyfat 1.9 g
  • protein 1.6 g
  • carbohydrate 34 g
  • fiber 2.1 g
  • cholesterol 5 mg
  • iron 0.4 mg
  • sodium 101 mg
  • calcium 36 mg

How to Make It

  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.