1/2 cup old-fashioned
oats, toasted
2/3 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon
peel
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola
oil
3 tablespoons 1% milk
1/2 teaspoon vanilla
extract
Filling:
3 1/2 cups sliced fresh
strawberries, divided
2 cups sliced fresh of
frozen rhubarb
1/4 cup sugar
1/2 teaspoon grated lemon
peel
5 teaspoons cornstarch
1 tablespoon cold water
4 teaspoons currant jelly,
melted
Process oats in a blender
or food processor until finely ground, place in a bowl. Add
flour, sugar, lemon peel, baking powder, and salt. Slowly add
oil, stirring until mixture resembles coarse crumbs. Combine
milk and vanilla; stir into flour mixture a tablespoon at a
time, until mixture forms a ball. Turn onto a floured surface;
knead 7-8 times.
Coat a 9 inch tart pan
with a nonstick cooking spray. Between sheets of waxed paper,
roll out pastry to fit pan; place in the pan. Line pastry shell
with a double thickness of heavy-duty foil. Bake at 350°
for 12 minutes. Remove foil; bake 8-12 minutes longer or until
lightly browned. Cool on a wire rack.
For filling, combine
1 cup strawberries, rhubarb, sugar, and lemon peel in a saucepan.
Let stand for 30 minutes. Cook and stir over medium-low heat
for 8-10 minutes or until rhubarb is tender but still retains
shape. Combine cornstarch and water until smooth; stir into
fruit mixture. Bring to a boil; cook and stir for 2 minutes
or until thickened. Pour into a bowl; cover surface with plastic
wrap. Refrigerate for 1-2 hours.
Just before serving,
spread filling in pastry shell. Arrange remaining strawberries
on top. Brush with jelly.
Crust:
3 tablespoons margarine
1/3 cup sugar
1 large egg
3/4 cup unbleached all-purpose
flour
Filling:
24 oz. of cream cheese,
softened (we used 2-8 oz. fat-free and 1-8 oz. Neufchatel)
3/4 cup sugar
3 tablespoons unbleached
all-purpose flour
3 large eggs
16 oz. canned peach halves,
drained and pureed
1/4 cup Almond flavored
liqueur (or 1 teaspoon almond flavoring)
Crust:
Combine margarine and
sugar until light and fluffy. Blend in egg. Add flour, mix well.
Spread dough onto the bottom of a 9 inch springform pan. Bake
at 450° for 10 minutes.
Filling:
Combine cream cheese,
sugar, and flour; mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time; mixing well after each
addition. Add peaches and liqueur; mix well. Pour over crust.
Bake at 450° for 10 minutes. Reduce oven temperature to
250° and continue baking for 65 minutes. Loosen cake from
rim of pan; cool before removing rim of pan. Chill. Garnish
with additional peach slices and almond slices, if desired.
