Strawberry and Rhubarb Tart
A strawberry-rhubarb tart is a must-have entry in serious books on French haute cuisine, and at the same time one of those rare cases where everything needed for an elegant dish can be found easily in an ordinary garden plot. Tart rhubarb sets off the sweetness of ripe berries to good effect, and a spoonful of very cold whipped cream brings the dessert back to a fresh sharpness.
The tart’s secret is in the shortcrust, which must rest in the cold for at least an hour: chilled butter keeps the dough from shrinking during baking and makes it crumbly. The filling goes onto the already-baked crust and bakes briefly at high heat, so the berries and rhubarb stay juicy rather than turning to mush.
Make It Your Own
- The darker the cane sugar, the more molasses it contains, and so the more aroma; for the filling this is only a benefit.
- Use fresh strawberries, not chilled ones: in the refrigerator the berry loses some of its aroma.
- The finished tart can be glazed with packet jelly for a patisserie-style finish.
- The rhubarb can be partly replaced with other berries if you want a less tart flavor.
Serve slightly warm or chilled, with a spoonful of cold whipped cream. Store in the refrigerator no longer than a day, as the crust goes soggy.
Part of French cuisine — 22 more recipes in the section.
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Ingredients
Instructions
Mix the butter with the flour, then add the powdered sugar, egg, vanilla, and salt. Knead the dough, roll it into a ball, and chill for about 1 hour.
Roll the dough out thin and lay it into a round pan greased with butter. Bake for 20 minutes at 170 C.
Cut the rhubarb and strawberries into small slices, sprinkle with the sugar, and arrange in the baked shell.
Increase the heat to 220 C and bake the tart for another 3-4 minutes.
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