Description
Rustic Rhubarb and Strawberry Tart brings together classic French countryside charm with seasonal sweetness. Delicate pastry cradles tangy rhubarb and luscious strawberries, creating a perfect balance of flavors that will transport you to a sunny Provençal garden.
Ingredients
Scale
Main Ingredients:
- 350 grams (12.35 ounces) rhubarb
- 500 grams (17.64 ounces) strawberries
- 200 grams (7.05 ounces) wheat flour (T45 or T65)
- 75 grams (2.65 ounces) cold demi-sel butter
Sweeteners and Thickeners:
- 40 grams (1.41 ounces) sugar (white or brown)
- 30 grams (1.06 ounces) sugar (white or brown)
- 15 grams (0.53 ounces) cornstarch (Maïzena)
- 30 grams (1.06 ounces) almond powder
Additional Ingredients:
- 1 egg
- 1 egg yolk
- 40 milliliters (1.35 fluid ounces) cold water
- 2 tablespoons lemon juice
- 3 tablespoons slivered almonds
Instructions
- Prepare the tart crust by combining all ingredients in a mixing bowl, kneading until a cohesive and smooth dough emerges. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for a minimum of 30 minutes to firm up.
- Heat the oven to 375°F (195°C), ensuring both bottom and top heating elements are activated.
- Thoroughly rinse the fresh strawberries and rhubarb under cool water. Slice strawberries into uniform halves or quarters, and chop rhubarb into precise 0.8-inch (2 cm) segments.
- In a separate mixing bowl, gently combine the fruit pieces with cornstarch, granulated sugar, and freshly squeezed lemon juice, ensuring even coating.
- On a lightly floured surface, carefully roll the chilled dough into a circular shape approximately 13.8 inches (35 cm) in diameter. Delicately pierce the surface with a fork to prevent unnecessary rising.
- Evenly sprinkle ground almonds across the dough’s surface, maintaining a 2-2.4 inch (5-6 cm) border around the edges.
- Artfully distribute the macerated fruit mixture atop the almond layer, leaving the decorative border exposed.
- Tenderly fold the exposed dough edges inward, creating a rustic, pleated appearance. Brush the folded edges with beaten egg yolk and garnish with slivered almonds.
- Position the tart in the lower third of the preheated oven and bake for approximately 35 minutes, or until the bottom is fully cooked and the surface achieves a rich, golden-brown hue.
- Remove from the oven and allow to cool slightly. Serve warm, accompanied by optional yogurt, whipped cream, or vanilla ice cream for an indulgent finishing touch.
Notes
- Prepare the dough in advance and let it chill for at least 30 minutes to ensure a flaky, tender crust.
- Cutting fruits into uniform sizes helps them cook evenly and creates a beautiful, rustic presentation.
- Cornstarch acts as a thickening agent, preventing excess liquid and helping the fruit filling set perfectly.
- Baking in the lower part of the oven ensures a crisp, golden bottom and prevents soggy pastry.
- Sprinkle almond powder before adding fruits to create a moisture barrier and add nutty depth to the tart.
- Serve warm with a dollop of creamy yogurt or vanilla ice cream for a delightful contrast of temperatures and textures.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 286 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg