Options

Format:
Include:
PRINT
See more
Karry Hosford Photo by: Karry Hosford

Strawberry-Rhubarb Tart

Cooking Light JUNE 2004

  • 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

Preparation

Preheat oven to 400 °.

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.

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.

Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 32%
  • Fat: 7.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 1.6g
  • Carbohydrate: 34g
  • Fiber: 2.1g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 101mg
  • Calcium: 36mg
advertisement

Go to full version of

Strawberry-Rhubarb Tart recipe

advertisement