strawberry rhubarb tart

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Ingredients

object2= " ?>1/2 (15-ounce) package refrigerated pie dough (such as

Pillsbury)

object2= " ?>2 cups sliced rhubarb

object2= " ?>1/2 cup sugar

object2= " ?>2 tablespoons cornstarch

object2= " ?>2 teaspoons water

object2= " ?>3/4 teaspoon cinnamon, divided

object2= " ?>3 cups sliced strawberries

object2= " ?>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.

 

 

 

 

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