Strawberry-Rhubarb Tart

Name: Strawberry-Rhubarb Tart
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Lightly sweetened whipped cream, for serving; 1 Tbsp milk; 8 ounce sheets (8-ounce) sheet frozen puff pastry, thawed; 1 Tbsp currant jelly; 237 milliliters sliced rhubarb (1 large rib, trimmed but not peeled); 473 milliliters strawberries, stemmed; 59 milliliters sugar; 2 Tbsps unsalted butter; 1 teaspoon pure vanilla extract; 1 Tbsp very hot water

Strawberry-Rhubarb Tart might be just the dessert you are searching for. This recipe serves 6. Watching your figure? This lacto ovo vegetarian recipe has 358 calories, 4g of protein, and 24g of fat per serving. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. A mixture of rhubarb, sugar, puff pastry, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Strawberry Rhubarb Tart, Strawberry-Rhubarb Tart, and Strawberry Rhubarb Tart.

Instructions

Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Roll the pastry into a rectangle about 1/8-inch thick.

Ingredients you will need

Roll

Cut 2 (3/4-inch wide) strips from a long side.

Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet.

Equipment you will use

Baking Sheet

Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base.

Ingredients you will need

Water

Base

Roll

Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart.

Ingredients you will need

Dried Beans

Base

Milk

Equipment you will use

Aluminum Foil

Knife

Bake until set, about 15 minutes.

Equipment you will use

Oven

Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.

Equipment you will use

Oven

Aluminum Foil

Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes.

Ingredients you will need

Vanilla Extract

Strawberries

Rhubarb

Fruit

Sugar

Jam

Equipment you will use

Sauce Pan

Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.

Ingredients you will need

Strawberries

Butter

Equipment you will use

Immersion Blender

Food Processor

Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.

Ingredients you will need

Strawberries

Spread

For the glaze: Stir together jelly and hot water.

Ingredients you will need

Glaze

Jelly

Water

Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Strawberries

Glaze

Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.

Ingredients you will need

Strawberries

Equipment

Ingredients

Servings:

6servings

Lightly sweetened whipped cream, for serving 1Tbsp

milk 8ounce sheets

(8-ounce) sheet frozen puff pastry, thawed 1Tbsp

currant jelly 237milliliters

sliced rhubarb (1 large rib, trimmed but not peeled)473milliliters

strawberries, stemmed 59milliliters

sugar 2Tbsps

unsalted butter 1teaspoon

pure vanilla extract 1Tbsp

very hot water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.