Author Notes
The most wonderful late winter/early spring tart has to contain rhubarb - the earliest harboringer of spring. It looks like celery with lipstick, but tastes fruity and tart, and is especially wonderful when cooked with strawberries and cream.
A casual dusting of confectioner’s sugar gives this tart rustic appeal. Perfect for garden parties. People should have more garden parties, don’t you think? —Sasha (Global Table Adventure)
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Ingredients
- For the Dough
-
2 cups
Flour
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8 tablespoons
cold butter
-
1/2 teaspoon
baking powder
-
1/8 cup
brown sugar
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4-6 tablespoons
water
- For the Filling
-
1/3 cup
flour
-
1/2 cup
brown sugar
-
1/2 teaspoon
cinnamon
-
1/4 teaspoon
caradamom
-
2 cups
rhubarb in one inch pieces
-
2 cups
quartered strawberries
-
1 cup
heavy cream
-
2
egg yolks
Directions
-
Preheat the oven to 350F. Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
-
Next, press the dough into a 10? sprinform pan, coming up the sides just over an inch. I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier. Refrigerate until needed.
-
In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
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Add chopped strawberries and rhubarb to a large bowl and toss with flour mixture until fully coated. It will look frostbitten.
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Add the strawberry/rhubarb mixture to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes or until the cream is set and the fruit is cooked.
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Serving suggestions: This tart is as good room temperature as it is cold, although cold is probably more traditional. If you *do* eat it warm, you are probably required to eat it with vanilla ice cream. :)
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