STRAWBERRY-RHUBARB TART
Provided by Florence Fabricant
Categories easy, dessert, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Combine flour and salt in food processor. Pulse to combine. Add cold butter, and pulse until pebbly. Beat egg yolks with 1/3 cup ice water. Open processor, and sprinkle yolk mixture over flour mixture. Pulse 10 to 12 times or until mixture begins to form dough. If necessary add a few more drops of water, and pulse again.
- Gather dough together, and set aside a third of it. Form the rest into a ball. Flatten, roll on floured board and place in 10-inch fluted tart pan. Line with parchment or foil, and weight with pastry weights. Bake until pastry looks dry, about 10 minutes. Remove paper and weights, and bake until lightly browned, about 20 minutes longer. Remove from oven.
- Mix rhubarb, strawberries, brown sugar, cinnamon, tapioca and melted butter in a bowl. Spoon into tart pan. Roll out remaining dough, and cut into strips 1 inch wide. Crisscross over fruit, tucking in ends where they meet pastry. Beat egg white with 1 tablespoon water until frothy; brush on strips, and dust with sugar.
- Bake about 40 minutes, until top has browned and filling is bubbly. Serve with crème fraîche.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 241 milligrams, Sugar 33 grams, TransFat 1 gram
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snake Shap
s-snake@hotmail.co.ukThis tart was a hit at my party! Everyone loved it. I will definitely be making this again.
Jahid hasan Joy
jahid.h36@hotmail.comThis tart was delicious! The crust was flaky and the filling was sweet and tart. I loved the combination of flavors.
Praise Manuel
m@yahoo.comThis tart was so easy to make and it turned out so good! I will definitely be making this again.
Musenze Pro
musenze-pro46@aol.comThis tart was a little too sweet for my taste, but my kids loved it.
Manju Tamang
tmanju40@hotmail.comI'm not a huge fan of rhubarb, but this tart was surprisingly good. The sweetness of the strawberries balanced out the tartness of the rhubarb.
Salman jhakar Ishaqe
j-salman24@gmail.comThis is my new favorite tart recipe! It's so easy to make and it always turns out perfect.
Lzll Lxlxl
llxlxl40@gmail.comThis tart was a hit at my party! Everyone loved it.
Seid Mirafirst
mirafirst_seid93@gmail.comMy family loved this tart! The crust was flaky and the filling was sweet and tart. I will definitely be making this again.
Azmeena Binte Mirza Archie
b_azmeena3@hotmail.co.ukThis recipe was a lifesaver! I had a bunch of leftover strawberries and rhubarb and I didn't know what to do with them. This tart was the perfect solution.
Cashapp Flip
flip43@yahoo.comThis tart was so easy to make and it turned out so good! I used frozen strawberries and rhubarb and it still tasted amazing.
Malak Aamir
a.malak@hotmail.comOverall, I thought this tart was really good. The crust was flaky and the filling was sweet and tart. The only thing I would change is to use a little less sugar in the filling.
Nayan Akarson
nayan@hotmail.comThe tart was delicious, but the crust was a little soggy. I think I'll try blind baking the crust next time.
Firass Ali
f-ali29@hotmail.comThis tart was a little too sweet for my taste, but my family loved it. I think I'll try using less sugar next time.
Nintendo talk
talknintendo@hotmail.frI used fresh strawberries and rhubarb from my garden and the tart turned out amazing! The filling was so flavorful and the crust was perfect.
Deeqa Axmed
axmed-deeqa100@hotmail.co.ukThe strawberry rhubarb tart was a perfect balance of sweet and tart. The crust was flaky and buttery, and the filling was thick and gooey. I would definitely recommend this recipe.
Laura Worthington
w.l@yahoo.comEasy and tasty, will make again!
Sumon Nasir
sumon@hotmail.comThis was my first time making a tart and it turned out great! The instructions were easy to follow and the tart was so delicious. I will definitely be making this again.
emon rahman
e_rahman52@gmail.comI made this tart for a potluck and it was a huge success. Everyone loved it! My favorite part about this recipe is that the filling uses frozen fruit. It was the perfect recipe to use up leftover rhubarb too
Stephanie Ampomah
a-s@gmail.comThis strawberry rhubarb tart was a hit! The crust was flaky and buttery, and the filling was sweet and tart. I loved the combination of flavors.