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 This combo had never occurred to me, superseded as it is by the mighty strawberry/rhubarb duo.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.
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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
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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.