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Prep time
30 minutes
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Cook time
45 minutes
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Serves
10
Author Notes
At the end of April and very beginning of May, French people go wild for the Gariguette strawberries. Though originally from Chili, I had never heard of them before moving to France. In May the rhubarb appears in the grocery stores, and both fruits have very short seasons, so this tarte is best made in that short window.
Adapted from Deb Perleman's recipe. —Melissa P
Ingredients
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1
pâte feuilleté (Herta)
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3 1/2 cups
rhubarb, cut into ½-inch pieces
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450 grams
strawberries, halved, quartered if large
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1/2 cup
granulated white sugar
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1/4 cup
light brown sugar
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1 tablespoon
fresh squeezed lemon juice
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1 teaspoon
lemon zest
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1/4 teaspoon
salt
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5 tablespoons
cornstarch
Directions
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Preheat the oven to 200°C.
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In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit.
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Place pâte feuilleté in tarte pan and prick the bottom of the dough with a fork.
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Bake for 45-50 minutes until the tarte is golden and the juices bubble visibly.
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Let cool for 1-2 hours before eating in order for the juices to solidify and become syrupy.
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