Strawberry-Rhubarb Tart with Brown Sugar Shortcrust

from the Healthy-Delicious blog (Click here to see the picture -- you want to see the picture!)

• 1 stick butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1 cup flour
• 1/4 tsp salt
• 1.5 pints strawberries, sliced
• 1 stalk rhubarb, diced
• 1/4 cup white sugar
• 2 Tbs arrowroot powder or cornstarch

Preheat oven to 325. Lightly butter a 9-inch tart pan. Add the butter to a bowl and beat until light and fluffy. Beat in the brown sugar, mixing well to break up and lumps. Gently mix in the flour and the salt, taking care not to overwork the dough (it will be very dry and crumbly).

Press the dough out into the prepared tart pan. Use a fork to dock the dough (poke holes in it — this will help keep the crust thin by preventing steam from making it bubble up as it cooks). Bake for 20 minutes.

While the crust begins to bake, combine strawberries, rhubarb, white sugar, and cornstarch in a bowl. Set aside to rest — the mixture will get very syrupy.

Pour the strawberry mixture into the partially baked crust, making sure to spread it out across the whole thing. Return to the oven and bake for another 30 minutes, or until the crust is baked and the middle looks like jam.

Remove and let cool before serving.

Serves 8. Approx. 255 calories, 12 grams fat, 2 grams fiber, 2 grams protein

My Review: I saw the picture of this on a website and immediately had to make it. I've never made a tart before - I had to buy a tart pan and everything. I wasn't even sure what a rhubarb was or what it tasted like. But, the picture was so pretty so I needed to try it. It was incredibly easy to make, not so bad for you and the tart was so delicious. The crust was like heaven in a pie pan.