Rhubarb-Strawberry Tart

 

1 1/3

cups Gold Medal® all-purpose flour

1/4

teaspoon salt

1/4

cup canola oil

3

to 4 tablespoons cold water

2

eggs

3/4

cup granulated sugar

3

tablespoons all-purpose flour

1/4

teaspoon almond extract

3

cups coarsely sliced fresh rhubarb

2

cups sliced fresh strawberries

1/2

cup packed brown sugar

1/4

cup all-purpose flour

2

tablespoons butter or margarine, cut into pieces

1/4

teaspoon ground nutmeg

• 1 Heat oven to 375°F. In medium bowl, mix flour, salt and 1/4 cup oil with fork until mixture is consistency of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• 2 In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
• 3 In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
• 4 Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Cut into wedges. Store in refrigerator.