Rhubarb Strawberry Tart
We admit it. We have a love affair with rhubarb. Those leggy, rose-hued stalks signal spring and the bounty of seasonal produce to follow. Their tart, vibrant, and sour flavor profile pairs perfectly with sweets.
This recipe is perfect for when you're sitting on overripe strawberries that need to be used ASAP. Preserving them as a jam and coating the bottom of the tart shell with it creates a barrier for the tart to get extra crispy on the bottom. Get your organic Local Roots rhubarb while they're still in season!
Ingredients:
1 1/2 sticks unsalted butter, frozen or very cold
6-7 tbsp ice water
1 1/4 all-purpose flour
1/4 tsp salt
8 oz strawberries
3/4 cup sugar
1 lemon
1/2 lb rhubarb
Directions for puff pastry:
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Mix together the flour and salt in your chilled bowl.
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Use a hand grater to grate your cold butter on top of the flour and salt. Work quickly so the butter stays cold.
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Mix flour, salt, and grated butter together until the mixture turns coarse and crumbly.
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Add 6 tablespoons ice water one tablespoon at a time and mix with a rubber spatula before adding the next one until the dough comes together. Add another tablespoon of ice water if you see there is an excess of flour in the bowl and the dough is dry.
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Now you can use your hands to press the dough together into a ball and quickly form a rough disk. At this stage, the puff pastry dough will be a little shaggy and streaky which is ok. Make sure you do not overwork the dough.
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Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
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Flour a surface, preferably a stone countertop to keep the dough cool and flour your rolling pin thoroughly as well.
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After the dough has chilled, transfer it to a floured surface and use a rolling pin to roll it out into a 6x15 inch rectangle. Use the rolling pin or your hands to push the edges of the dough inward if they begin to crack; keep your rectangle’s edges straight and not rounded. When rolling out the dough, it is important to work quickly to keep the dough cool.
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Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that.
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Brush off any excess flour from the dough, re-wrap the pastry in the piece of plastic wrap you saved, and chill in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
- Repeat this three times, chilling in the refrigerator for at least 30 minutes or in the freezer for 15 minutes before rolling out again.
- This can be made ahead – store it in the freezer or in the fridge for up to 5 days.
Directions for strawberry jam:
- Wash and hull the strawberries.
- Add them to the pot with sugar and a squeeze of lemon juice. Stir and set aside for 5 minutes.
- Cook over medium heat, stirring occasionally, as they reduce and thicken for 10 to 15 minutes.
- Once the syrup is the consistency of warm maple syrup, turn off the heat and allow it to cool down.
Directions for tart:
- Preheat oven to 375 degrees with racks in middle and bottom.
- Coat the bottom and sides of a 9-inch springform pan with butter.
- Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Keep dough moving and apply just enough flour to prevent it from sticking. Lightly fold dough into quarters and transfer onto parchment lined tart pan. Gently push the pastry into the corners of the tart pan. Trim pastry with scissors or a sharp paring knife, leaving a 1/2-inch border. Freeze 15 minutes.
- While the tart shell is freezing, slice your rhubarb into diamond shapes, keeping the pieces together as a whole on the cutting board.
- Remove the tart shell from the freezer, zest a lemon evenly over the pastry, and spread the strawberry jam on top.
- Carefully add the rhubarb by color – adding the greenest pieces first, then light pink, and dark pink.
- Gently pinch and stretch the pastry all around the rim, giving the pastry a ruffled edge.
- Place the tart pan in the oven, and bake until pastry is golden brown, about 1 hour.
- Place on a cooling rack to cool.
Recipe by Local Roots team member Phoebe Tran.
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