Rhubarb Tart
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rhubarb | 700g |
| Strawberries | 300g |
| Sugar | 500g |
| Potato Starch (Cornstarch) | 20g |
| Powdered Sugar | 200g |
| All-purpose Flour | 500g |
| Egg Yolks | 4 |
| Butter | 250g |
| Lemon Zest | 1 lemon |
Instructions:
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Prepare the Filling:
Start by preparing the filling for your rhubarb tart. First, clean the rhubarb by removing the leaves and strings, just like celery. Cut the rhubarb stalks into small pieces. Then, clean the strawberries, removing their tops, and cut them into quarters. Combine the strawberries and rhubarb in a large bowl, add the sugar, and cover the mixture with plastic wrap. Let the fruits macerate for a while, allowing the sugar to draw out their juices. -
-
Cook the Filling:
After the fruits have rested, transfer them into a pot and cook over medium heat, stirring occasionally, until the mixture reduces into a thick jam-like consistency. Once done, transfer the rhubarb-strawberry jam into a bowl to cool completely. -
Prepare the Dough:
While the filling cools, prepare the dough for the crust. In a food processor, blend together the flour, butter, and powdered sugar until the mixture resembles coarse crumbs. Then, transfer the mixture onto a clean surface, forming a well in the center, and add the egg yolks and lemon zest. Gently mix the dough until it becomes compact. Shape the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 30 minutes. -
Assemble the Tart:
After the dough has chilled, roll it out on a floured surface to a thickness of about 1 cm. Grease and flour a tart pan with a 25 cm diameter. Carefully press the rolled dough into the pan, making sure it adheres to the base and edges. Trim any excess dough, saving it for later. Poke the bottom of the tart crust with a fork to prevent it from puffing up during baking. -
Create the Tart Design:
Roll out the leftover dough and cut it into strips using a pastry cutter. Lay the dough strips across the top of the tart, creating a crisscross pattern or diamond-shaped design, as desired. -
Fill the Tart:
Pour the cooled rhubarb and strawberry jam into the prepared tart shell, spreading it evenly. -
Bake the Tart:
Bake the tart in a preheated static oven at 180°C (350°F) for about 40 minutes. If using a fan-assisted oven, reduce the temperature to 160°C (320°F) and bake for 30 minutes. Once golden and crispy, remove the tart from the oven and allow it to cool completely before serving. -
Serve and Enjoy:
Serve your rhubarb tart chilled or at room temperature, and enjoy the combination of the sweet, tangy filling and buttery, flaky crust. Perfect for any dessert occasion!
This Rhubarb Tart is a delightful treat, perfect for a special occasion or just a sweet end to any meal. The tangy rhubarb and sweet strawberries combined with a buttery, crisp crust make for an unforgettable dessert experience.
