Rhubarb-Strawberry Streusel Tart

Rhubarb and strawberries are a perfect spring marriage. In this tart, they’re topped with a brown sugar streusel that uses chopped pecans to provide an appealing crunch.

Dough for 1 (9- to 10-inch) pie crust
3 cups sliced rhubarb (3/4 inch)
3 cups strawberries, halved if large
1 1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup finely chopped pecans

1. Heat oven to 375°F. Line 10-inch tart pan with removable bottom or ceramic pan with dough; trim edges. Place on rimmed baking sheet.

2. In large bowl, stir together rhubarb, strawberries, sugar and cornstarch; place in crust.

3. In medium bowl, stir together flour and brown sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in pecans. Sprinkle over tart. Place tart with baking sheet in oven; bake 55 to 65 minutes or until edges and center are bubbly and streusel is golden brown.

8 servings