Apricot Strawberry-Rhubarb Tart

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 This combo had never occurred to me, superseded as it is by the mighty strawberry/rhubarb duo.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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Apricot Strawberry-Rhubarb Tart
Votes: 1
Rating: 5
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Servings
Ingredients
Oat Pastry
Servings
Ingredients
Oat Pastry
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Oat Pastry
  1. 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
  1. Preheat oven to 375 F.
  2. Prepare fruit & place in a mixing bowl; add the orange juice, vanilla, sugar & spices. Stir to coat & set aside.
  3. Pour the fruit over crumble mixture; sprinkle the rest of the crumble around the outside of the fruit.
  4. Bake for 40-45 minutes, until crust turns golden brown. Serve warm or cold.

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