Wednesday, June 3, 2015

Strawberry Rhubarb Tart - Caity

  

If you haven't tried Gina's Mom's Tart yet, stop what you're doing and make it... NOW! It is so good and so easy! I have been making a tart at least once a month and enjoying it thoroughly. With all the fresh rhubarb and strawberries right now I thought it would be great to make a Strawberry Rhubarb Tart and I am so glad I did. This tart is great for dessert but my favorite way to enjoy it is the next morning with a hot pot of tea. I must insist that you try it... NOW!
 

 what you'll need: 

rhubarb layer:
2 stalks of fresh rhubarb, sliced into 1/2 inch pieces (about 1 heaping cup)
1/4 cup sugar
1 Tbsp. flour
1/3 cup orange juice
1/4 tsp. cinnamon
1/8 tsp. cardamom
1/4 tsp. vanilla

strawberry layer:
  1Tbsp flour
1/4 cup sugar

2-3 cups fresh strawberies, sliced into quarters or eighths

1 Gina's Mom's Tart crust (recipe here


Preheat the oven to 400 F. 

 In a small saucepan, combine the fresh rhubarb, 1/4 c. sugar, 1 Tbsp. flour, 1/3 c. orange juice, 1/4 tsp. cinnamon, 1/8 tsp. cardamom and 1/4 tsp. vanilla. 

Cook over medium heat and stir occasionally until the rhubarb softens but does not break down completely.


To make the strawberry layer, combine the fresh strawberries, 1 Tbsp. flour and 1/4 c. sugar. 

Spread the rhubarb over the bottom of the tart then layer the strawberries on top. If you're in a rush just toss them on - it will still taste great!


Bake the tart on lowest rack of the oven for about 50 minutes.  It should be bubbling in the center and the edges a nice golden brown.  Let cool, remove rim and sprinkle with confectioner’s sugar. 

 It tastes great warm, room temperature or cold. It even tastes great for breakfast the next morning! 



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