Strawberry-rhubarb … raspberry-peach … blackberry-plum … the possibilities for combining summer fruit in amazing ways are truly endless. I’ve recently became aware of the apricot, strawberry & rhubarb combination. This combo had never occurred to me, superseded as it is by the mighty strawberry/rhubarb duo.
Fruit tarts are stunning desserts that look like they should be in a French bakery window, but the truth is they can easily made at home. This super simple, mixed fruit tart with an oat pastry really celebrates the flavors of the season.
Rate this recipe!
| Servings |
|
Ingredients
Oat Pastry
- 1 cup flour
- 3/4 cup old-fashioned oats
- 1/2 cup light brown sugar
- 1/4 tsp EACH cinnamon & cardamom
- 1/4 tsp ginger
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1 tsp vanilla
Filling
- 2 stalks rhubarb, cut in 1/2-inch lengths
- 4 large apricots, chopped
- 340 gm strawberries, chopped
- 1/3 cup fresh orange juice
- 1 cup sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 tsp EACH cinnamon & cardamom
Ingredients
Oat Pastry
Filling
|
Rate this recipe!
|
Instructions
Oat Pastry
- In a bowl, combine flour, oats, brown sugar, spices & salt. Add melted butter & vanilla; stir to combine. Press 2/3 of mixture onto the bottom & up the sides of a 9-inch tart pan; set aside.
Filling
- Preheat oven to 375 F.
- Prepare fruit & place in a mixing bowl; add the orange juice, vanilla, sugar & spices. Stir to coat & set aside.
- Pour the fruit over crumble mixture; sprinkle the rest of the crumble around the outside of the fruit.
- Bake for 40-45 minutes, until crust turns golden brown. Serve warm or cold.
