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Strawberry Rhubarb Tart

fruits, pies

5 cups strawberries; hulled
3 cups chopped rhubarb; thawed, drained and
-; patted dry if frozen
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons grated lemon rind
1 teaspoon cinnamon
1 tablespoon lemon juice
3 tablespoons red currant or strawberry jelly
----Easy No-Roll Pastry----
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/3 cup cold butter
4 teaspoons cold water
1 teaspoon white vinegar

Easy No-Roll Pastry: In food processor, mix together flour, sugar and salt. Add butter; using on-off motion, pulse until in fine crumbs. Add water and vinegar; pulse 2 or 3 times or until blended but still crumbly. Spread evenly over bottom and up side of 9-inch tart pan with removable bottom, pressing firmly. Refrigerate for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Meanwhile, set generous 2 cups of the strawberries aside for garnish. Cut remaining strawberries in half if large; place in bowl along with rhubarb. Whisk together sugar, flour, lemon rind and cinnamon; sprinkle over fruit and stir gently to mix. Add lemon juice; mix lightly. Spoon into prepared crust. Bake on baking sheet in bottom third of 425°F oven for 15 minutes. Reduce heat to 400°F; bake for 40 minutes. Let cool completely in pan on rack. Cut reserved berries in half; arrange, cut side up, over pie. Melt jelly in microwave or on stove top; brush over fruit. TIP: You can also use strawberry jam instead of the jelly for glazing the tart. Increase jam to 1/3 cup and strain after heating.

Contributor: Canadian Living Magazine, April, 2000

Yield: 8 servings.

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