Rhubarb Strawberry Tart Recipes

STRAWBERRY RHUBARB TART

Steps:

• Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. , Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack., For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes. , Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours., Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

RHUBARB-STRAWBERRY TART

Steps:

• Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
• Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

STRAWBERRY RHUBARB TART

Steps:

• 1. Preheat to 375 degrees F. Line a baking sheet with parchment paper.
• 2. Roll pastry into a rectangle 1/8-inch thick and at least 13 by 8-inch in dimension. Cut two 13 by 3/4-inch- wide strips from dough. Trim remaining pastry into a 13 -by 5-inch rectangle and place on prepared baking sheet. Brush long edges with water and press on strips to create a border. Lightly score dough inside border. Brush top of strips with milk, do not allow drips down sides. Prick base all over with a fork.
• 3. Line dough aluminum foil extending along sides but not covering strips. Flute edges using tip of a paring knife to make small cuts an inch apart. Place pie weights on foil. Bake on middle rack of oven until set, about 15 minutes. Remove foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
• 4. Trim strawberries' broad tops and place trimmings in a small saucepan with rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve remaining strawberries lengthwise.
• 5. Spread cooked rhubarb mixture in shell. Arrange strawberries, slightly overlapping, in 3 rows over filling.
• 6. For glaze: Stir jelly and hot water together. Brush over strawberries. Dust tart sides lightly with confectioners' sugar. Slice and serve with whipped cream.

STRAWBERRY-RHUBARB TART

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
• Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.
• To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.
• For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.
• Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

STRAWBERRY RHUBARB MINIATURE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down.
• Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top.
• Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.

STRAWBERRY RHUBARB PIE

Steps:

• Combine the flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
• Add the cold butter and pulse again for about 30 seconds.
• Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened.
• Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.
• Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside.
• Preheat the oven to 400°F and lightly oil the pie dish.
• Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate.
• On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Cut the rectangle into 12 (13"long) strips, then place the pan in the freezer for 10 to 15 minutes.
• Spoon the filling into the pastry-lined pan in an even layer. Lay the dough strips on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough strips and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar.
• Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden. Cool the pie to allow the filling to gel, then serve

STRAWBERRY-RHUBARB PIE

Steps:

• Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
• Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

STRAWBERRY-RHUBARB TART

Steps:

• Heat oven to 350 degrees. Combine flour and salt in food processor. Pulse to combine. Add cold butter, and pulse until pebbly. Beat egg yolks with 1/3 cup ice water. Open processor, and sprinkle yolk mixture over flour mixture. Pulse 10 to 12 times or until mixture begins to form dough. If necessary add a few more drops of water, and pulse again.
• Gather dough together, and set aside a third of it. Form the rest into a ball. Flatten, roll on floured board and place in 10-inch fluted tart pan. Line with parchment or foil, and weight with pastry weights. Bake until pastry looks dry, about 10 minutes. Remove paper and weights, and bake until lightly browned, about 20 minutes longer. Remove from oven.
• Mix rhubarb, strawberries, brown sugar, cinnamon, tapioca and melted butter in a bowl. Spoon into tart pan. Roll out remaining dough, and cut into strips 1 inch wide. Crisscross over fruit, tucking in ends where they meet pastry. Beat egg white with 1 tablespoon water until frothy; brush on strips, and dust with sugar.
• Bake about 40 minutes, until top has browned and filling is bubbly. Serve with crème fraîche.

MINI STRAWBERRY RHUBARB TARTS

Steps:

• Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
• On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
• In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
• Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
• Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
• To serve, top each tart with whipped cream. Garnish with fresh strawberries.