The Irish Lady's Rhubarb Tart
|Pastry||1⁄2 , for double crust pie|
|Egg||1 Large, lightly beaten|
|Hulled strawberries||2 1⁄2 Cup (40 tbs)|
|Chopped rhubarb||4 Cup (64 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Cornstarch||3 Tablespoon (For The Topping)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Light brown sugar||2 Tablespoon|
|Rolled oats||2 Tablespoon|
|Sliced almonds||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Unsalted butter||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||3 Tablespoon|
Preheat the oven to 400°F.
Butter a 9-inch tart pan with a removable bottom.
Roll out the pastry dough and fit it into the tart pan.
Cover the dough with aluminum foil and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove crust from the oven and remove the pie weights and foil.
Brush the crust with the beaten egg and return to the oven for 5 minutes.
Remove from the oven and turn the temperature down to 350°F.
Combine the strawberries, rhubarb, granulated sugar, and cornstarch in a medium bowl.
Pour the fruit mixture into the prepared pie shell.
Make the topping: Place the flour, brown sugar, rolled oats, almonds, cinnamon, cloves, and salt in a separate large bowl, and mix well.
Cut the butter into the mixture with a pastry blender or two knives until it resembles coarse meal.
Sprinkle the topping over the fruit.
Bake for 40 to 45 minutes, until the crumb topping is browned.
Remove the tart from the oven to a cooling rack, and cool completely before serving.
Whip the cream with the confectioners' sugar in the bowl of an electric mixer until soft peaks form.
Serve tart slices topped with whipped cream.