Strawberry, Rhubarb, Banana Tart with Oat Streusel

This modern twist on a traditional favorite adds sweet bananas to mellow the tart rhubarb and strawberries. Use you favorite pie pastry or purchase ready-made pastry; the tart goes together in a snap.
Makes 8 servings
Ingredients

½ pound rhubarb, trimmed and cut into ½” crosswise slices, 1 ½ cups

1 ½ cups hulled and sliced strawberries

¾ cup peeled and chopped banana (about 1 medium banana)

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

1/8 tsp ground black pepper

½ tsp ground cinnamon

¼ tsp kosher salt

¼ tsp ground cardamom

1 tsp grated orange zest

1 tsp grated lemon zest

1 TBL orange juice

1 TBL lemon juice

1 Single crust favorite pie pastry

For The Streusel

½ cup flour

¾ cup rolled oats

2 TBL granulated sugar

2 TBL dark brown sugar

6 TBL cold butter, cut into bits

½ cup chopped, toasted nuts, optional

Method
Preheat the oven to 375°F

Combine the rhubarb, strawberries, banana, sugars, spices, zests and juices in a medium bowl. Mix gently and reserve.

Roll pastry for single crust pie and fit it into a 9” tart pan. Refrigerate while assembling the streusel.

In the bowl of a food processor fitted with the steel blade combine the flour, oats and sugars. Pulse to mix. Add the butter and pulse to form very coarse crumbs. Do not mix into a dough. Streusel should be light and crumbly. Remove from processor and toss with nuts if using.

Place tart shell on a baking sheet and spoon in the rhubarb mixture. Sprinkle to streusel over the top.

Bake tart until juices bubble thickly, 45-60 minutes. Let cool at least 1 hour before serving. Tart may be stored, loosely covered with foil at room temperature for 1 day. Refrigerate any leftovers.