Description
Grandma’s rustic rhubarb and strawberry tart brings summer’s sweetest memories to life. Fresh seasonal fruits nestle in a buttery, golden crust that crumbles perfectly when you slice into this delightful dessert.
Ingredients
Scale
- 1 egg
- 1 egg yolk
- 500 g (17.64 oz) strawberries
- 350 g (12.35 oz) rhubarb
- 200 g (7.05 oz) wheat flour (T45 or T65)
- 75 g (2.65 oz) cold demi-sel butter
- 40 g (1.41 oz) sugar (white or brown)
- 30 g (1.06 oz) sugar (white or brown)
- 30 g (1.06 oz) almond powder
- 15 g (0.53 oz) cornstarch (Maïzena)
- 40 ml (1.35 fl oz) cold water
- 2 tbsps lemon juice
- 3 tbsps slivered almonds
Instructions
- Dough Preparation: Create a cohesive pastry by thoroughly mixing ingredients in a mixing bowl until smooth. Encase the dough in plastic wrap and refrigerate for 30 minutes to solidify.
- Fruit Preparation: Wash strawberries and rhubarb carefully. Slice strawberries into uniform pieces and chop rhubarb into precise segments. Blend fruit with cornstarch, sugar, and lemon juice to create a vibrant filling.
- Crust Formation: On a floured surface, roll the chilled dough into a circular shape. Pierce the surface with a fork to prevent excessive rising and sprinkle ground almonds across the dough, maintaining a border around the edges.
- Tart Assembly: Strategically distribute the macerated fruit mixture over the almond layer, leaving the decorative border exposed. Fold the dough edges inward, creating an artisanal, pleated appearance.
- Finishing Touches: Brush the folded edges with egg yolk and embellish with slivered almonds. Preheat the oven to 375°F (195°C), positioning the tart in the lower third of the oven.
- Baking Process: Bake for approximately 35 minutes until the base is thoroughly cooked and the surface transforms into a rich, golden-brown masterpiece.
- Serving Suggestion: Allow the tart to cool briefly. Serve warm, optionally accompanied by yogurt, whipped cream, or vanilla ice cream for an exquisite culinary experience.
Notes
- Chill Dough Properly: Refrigerate the tart dough for at least 30 minutes to ensure a flaky, tender crust that doesn’t shrink during baking.
- Macerate Fruit Carefully: Let fruit sit with sugar and cornstarch to release natural juices and create a thickened, flavorful filling that prevents soggy bottom.
- Protect Crust Edges: Folding and brushing edges with egg yolk helps create a beautiful golden-brown color and prevents burning during extended baking.
- Mind Oven Placement: Baking in the lower third of the oven ensures even cooking and a perfectly crisp bottom crust without over-browning the top.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 220
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg