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!
 
One year ago: Balsamic Roasted Chicken, Banana Crunch Muffins, Pan Roasted Radishes in Browned Butter
Two years ago: Fried Egg Arugula Roll Up, Fresh Bowls, Brazilian Lemonade
Three years ago: Chorizo and Smoked Paprika Brussels Sprouts, Sicilian Carrots
Four years ago: Garlic Grands, Mint Sugar, Fresh Basil, Arugula, Spinach and Tomato Pilaf

 
 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! 

One year ago: Balsamic Roasted Chicken, Banana Crunch Muffins, Pan Roasted Radishes in Browned Butter
Two years ago: Fried Egg Arugula Roll Up, Fresh Bowls, Brazilian Lemonade
Three years ago: Chorizo and Smoked Paprika Brussels Sprouts, Sicilian Carrots
Four years ago: Garlic Grands, Mint Sugar, Fresh Basil, Arugula, Spinach and Tomato Pilaf


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