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.
For more information click here