This is rhubarb season and harvested in many gardens or found fresh at farmers markets or grocery stores. But local berries are either frozen or imported. I accidently found frozen berries will work well in this pie. I thought I had strawberries in my freezer but I only had raspberries. So I decided to experiment with them in this pie. It was a great success.
Sweet tart pastry;
- 1 cup (250 ml) unbleached all-purpose flour
- 3 tbsp (45 ml) granulated sugar
- 1 egg yolk (free-range)
- 6 tbsp (75ml) butter, cut into small cubes
In food processor, add the flour, salt, sugar, yolk and butter. Pulse to combine ingredients just until dough begins to clump. Turn the dough out onto the work surface. Use your fingers to bring the dough together. Use the heel of your hand to stretch the dough until it is pliable and smooth. Wrap into disk shape 10 minutes. Line the tart pan with the pastry and chill.
- ½ cup (125 ml) unbleached all-purpose flour
- ½ cup (125 ml) quick cooking rolled oats
- ½ cup (125 ml) granulated sugar
- 1/3 cup (75 ml) room temperature butter
Combine flour, oats and sugar. With your fingers, work the butter through the dry ingredients until mixture is crumbly in small lumps.
Rhubarb and berry filling:
- 5 stalks fresh rhubarb cut into ½-inch (2 cm) pieces about 4 cups (1 L)
- 2 cups (50 mL) fresh or frozen strawberries, raspberries or blueberries – cut in half, if berries are large.
Preheat oven to 400°F (200°C).
- Sprinkle rhubarb evenly over the pastry lined tart. Place berries evenly through the rhubarb. Sprinkle streusel and press topping evenly over the rhubarb and berries.
- Bake the pastry for 15 minutes. Reduce heat to 350°F (180°C) and continue baking 15 minutes or until rhubarb is tender when pieced with tip of sharp knife.
- Cut tart into 6 or 8 pieces. Serve with slightly sweetened whipped cream if desired