Strawberry Rhubarb Tarts
I just couldn’t resist. They strategically place these two items in the grocery store. I once made something with these two ingredients that I wasn’t too particularly proud of… esthetically but the flavors were good. So, here are my redemption tarts. (I made my own pie crusts. I’m not going to go through the process of that part. You can use store bought or check one of my previous tart or pie recipes for crust instructions).
Strawberry Rhubarb Tarts
I just couldn’t resist. They strategically place these two items in the grocery store. I once made something with these two ingredients that I wasn’t too particularly proud of… esthetically but the flavors were good. So, here are my redemption tarts. (I made my own pie crusts. I’m not going to go through the process of that part. You can use store bought or check one of my previous tart or pie recipes for crust instructions).
Cooking Instructions
- 1
Wash strawberries and hull them. Put into food processor along with a cup of sugar. Or… dice them, place in a bowl and stir in sugar.
- 2
Wash rhubarb and process through a mandolin. Don’t be a hero… fingertips are not one of the ingredients.
- 3
Combine the strawberry slurry and the rhubarb. Add to a pot on medium low heat. Add in corn starch and vanilla extract. Simmer for a while until completely dissolved and incorporated. Allow to cool completely. Now is a good time to start working on your dough… and probably preheat your oven to 375 F.
- 4
Make a crumble topping with cold cubed butter, oats, flour and brown sugar. Work it together until it’s… crumbly.
- 5
Your filling has to be cool to fill the pie crust. If not, it will start saturating it and making it saggy. If cooled, fill up the tarts.
- 6
Run your rolling pin along the perimeter of the tart pan after it is filled. Don’t do this before filling or the weight of the filling might suck the sides down. Top with crumble and place in the hopefully preheated 375 F oven.
- 7
Bake 40-50 mins or until bubbling and golden. Allow to cool COMPLETELY before serving.
Similar Recipes
-
Strawberry Tart Strawberry Tart
I made this for my daughter's birthday.I thought about making a whipped cream and strawberry shortcake, but my sister doesn't really like that type.Almond cream, custard cream, whipped cream, use whatever you prefer.This time, I used the whole egg and the microwave for the custard cream to keep things simple!I also used a little rum in the almond cream. Recipe by kobari
-
Strawberry Tart Strawberry Tart
I wanted to make a strawberry tart with almond cream so I fiddled around with different methods and tried them out until I finally found the perfect recipe for me.What's great about this tart is that you can use strawberries that are too sour to eat raw or ones that are overripeIf you oil the tart pan before use, it'll make it easier to remove the tart after baking. Recipe by Dauri -
-
Strawberry Tart Strawberry Tart
An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that. When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out. If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA -
Strawberry Tart Strawberry Tart
I made my first ever tart for a friend's birthday.Alter the oven settings to brown the tart to your liking.If you have leftover crust dough, bake them into cookies.Strain the custard twice for a nice, smooth texture.I suggest a firm consistency for the custard.Apricot jam makes a good nappage. Recipe by kentarou10 -
Fresh Strawberry Tart Fresh Strawberry Tart
My daughter pesters me to make this for her.If you mix the custard cream VERY well immediately after heating in the microwave, you shouldn't get lumps. However, if you do happen to get lumps, please strain. Please adjust the cooking time according to your microwave's wattage.If you spread the tart crust dough while in the wrap, it's easier. Recipe by semmel -
Easy Strawberry "Crumble-Tart" Easy Strawberry "Crumble-Tart"
It's not really a tart, nor a crumble, but it is mighty tasty. The ingredient list looks long, but this is not difficult to make at all. Mine's not as pretty as I had hoped because the brand of pie crust I bought (which was not Pillsbury) just was not great quality. In the future I'll be sticking with the tried and true. LolP.S.The optional food coloring just helps make it more vibrant for appearance purposes.
-
Miniature Strawberry Tart Miniature Strawberry Tart
It's much easier to create various kinds of tarts with mini tarts, so I tried my hand at making mini tarts.The tart molds used in the picture are Matfer brand; about 6cm in diameter. If you pre-chill the shallow container for the custard in the refrigerator, it'll come out even better . You will have cream leftover. You might also want to try adding in some vanilla beans. Recipe by nyonta -
Rhubarb and Pistachio Tart Rhubarb and Pistachio Tart
I recently tasted this tart at a Jean-Georges restaurant and attempted to replicate it. Here’s my version.#GlobalApron
-
Chunky Rhubarb Tart Chunky Rhubarb Tart
More details athttp://www.chez-k.org/classics/chunky-rhubarb-tart/
Chez-k -
-
Easy Strawberry Custard Tart Easy Strawberry Custard Tart
I've been making these tarts since my kids were little. If you want to hand-make the tart shells, refer to. You can use store-bought whipped cream as well, but it probably won't taste as good.For Step 2 I used a 47% butterfat whipping cream.The cream tastes delicious if you hold back on the sugar. About 50 ml of cream should be enough for these tarts, but it's difficult to whip such a small amount, so whip 100 ml instead. 1-1 1/2 tablespoon of sugar should be enough. You can freeze the leftover whipped cream. Recipe by Yuuyuu0221
More Recipes
Comments