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1
Preheat oven to 375F.
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2
Whisk together flours, 1 Tbs.
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3
sugar, and salt in large bowl.
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4
Add oil; blend until mixture resembles cornmeal.
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5
Add 1/4 cup ice water; stir until dough just comes together.
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6
Transfer dough to large piece of wax paper; shape into flattened disk.
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7
Place another piece of wax paper over dough, and roll out doughlifting wax paper as necessaryuntil you have 14-inch round.
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8
Transfer dough to 12-inch fluted-edge tart pan with removable bottom.
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9
Gently press dough into pan, using excess dough to patch thin spots and bulk up fluted edges.
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10
Poke holes inbottom of dough and along edges with fork.
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11
Bake 25 to 30 minutes, or until lightly browned.
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12
Remove from oven; cool on wire rack.
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13
Combine rhubarb, remaining 11/4 cups sugar, orange juice, and orange zest in saucepan, and heat over medium-low heat.
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14
Once rhubarb releases juice, bring mixture to a simmer overmedium heat.
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15
Reduce heat to medium-low, and cook 40 minutes, or until mixture is thick and jam-like, stirring often.
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16
Transfer to bowl to cool.
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17
Spread rhubarb mixture over bottom of tart.
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18
Arrange strawberries, stem-side down, over tart, beginning with outside edge and working your way in.
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19
Melt apricot jam in small saucepan over low heat.
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20
Generously brush jam over strawberries and around
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21
edges of tart with pastry brush.
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22
Transfer remaining jam to medium bowl to cool.
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23
Whisk cooled jam into yogurt.
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24
Cut tart into 12 slices, and serve with apricot cream.
