Introduction

The delightful combination of strawberries and rhubarb in a tart is a quintessential dessert, especially during the spring and summer months. This recipe for Strawberry and Rhubarb Tart not only captures the essence of these two fruits but also incorporates a buttery, flaky crust that complements their natural sweetness and tartness. Whether for a family gathering or a casual evening treat, this tart is sure to impress.

Detailed Ingredients with measures

For the crust:
– 200g all-purpose flour
– 100g unsalted butter, chilled and cubed
– 50g granulated sugar
– 1 large egg yolk
– 2 to 3 tablespoons cold water

For the filling:
– 300g fresh strawberries, hulled and sliced
– 300g fresh rhubarb, chopped
– 150g granulated sugar (adjust to taste)
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– Juice of half a lemon

Prep Time

Preparation for this tart will take approximately 30 minutes. This includes the time needed to prepare the crust and the fruit filling.

Cook Time, Total Time, Yield

The cooking time for the tart is about 45 minutes. Therefore, the total time from setup to serving is around 1 hour and 15 minutes. This recipe yields one tart, which is typically enough to serve 8 people, making it perfect for sharing with friends and family.

Detailed Directions and Instructions

Prepare the Crust

Begin by preheating the oven to 200°C (392°F). In a mixing bowl, combine your chosen flour with a pinch of salt and cold butter cut into small cubes. Work the mixture until it resembles fine crumbs. Slowly add an egg yolk and a tablespoon of cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll Out the Dough

Once the dough has chilled, roll it out on a lightly floured surface to fit your tart pan. Place the rolled-out dough into the pan, ensuring it covers the bottom and edges evenly. Trim any excess dough.

Bake the Crust

Prick the bottom of the tart crust with a fork to prevent bubbling. Place it in the preheated oven and bake for about 15 minutes or until lightly golden. Remove from the oven and allow it to cool.

Prepare the Filling

While the crust is cooling, rinse and slice the strawberries and rhubarb into small pieces. In a separate bowl, combine the fruit with sugar and cornstarch, ensuring that the fruit is well-coated.

Assemble the Tart

Pour the prepared fruit mixture into the cooled tart crust, spreading it evenly.

Bake the Tart

Return the tart to the oven and bake for an additional 30 to 35 minutes, or until the filling is bubbling and the fruit is tender.

Cool and Serve

Once baked, remove the tart from the oven and allow it to cool at room temperature. It can be served warm or chilled, accompanied by a dollop of whipped cream if desired.

Notes

Choosing Fruit

Select fresh strawberries and rhubarb for the best flavor. Frozen fruit can be used, but may alter the texture.

Sweetness Adjustment

Adjust the amount of sugar based on the tartness of your rhubarb.

Serving Suggestions

This tart pairs nicely with vanilla ice cream or clotted cream for an indulgent dessert.

Storage

Leftover tart can be stored in the refrigerator for up to three days. Reheat gently in the oven if preferred.

Cook techniques

Preparing the Rhubarb

When preparing rhubarb, ensure you wash it thoroughly and trim both ends. Cut it into small, even pieces to ensure uniform cooking.

Making the Tart Crust

For a flaky tart crust, combine flour, sugar, and cold butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough holds together.

Baking the Tart

Pre-bake the tart crust briefly before adding the filling. This helps prevent the crust from getting soggy while baking with the filling.

Combining Strawberries and Rhubarb

Mix strawberries and rhubarb evenly with sugar and cornstarch to create a balanced filling. Let it sit for a few minutes to draw out juices and enhance flavors.

Garnishing the Tart

For a finishing touch, consider adding fresh mint or a dusting of powdered sugar after the tart has cooled to enhance presentation.

FAQ

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using it in the filling.

How can I tell when the tart is done baking?

The tart is done when the crust is golden brown and the filling is bubbling.

What can I substitute for strawberries?

You may substitute strawberries with other berries like blueberries or raspberries depending on your preference.

Can I make the tart crust in advance?

Yes, the tart crust can be made in advance and stored in the refrigerator or freezer until you’re ready to use it.

How should I store leftover tart?

Store any leftover tart in an airtight container in the refrigerator for up to three days.

Conclusion

The strawberry and rhubarb tart is a delightful dessert that beautifully balances the sweetness of strawberries with the tartness of rhubarb. Its tender crust and rich filling make it a perfect addition to any gathering or a lovely treat for yourself. Enjoy this classic combination and impress your family and friends with its vibrant flavors.

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