Carpe diem, or whatever the Latin equivalent would be for pie, and try this delicious strawberry rhubarb tart recipe at home. The balance of sweet and tart is perfect…especially with a glass of cold milk. This recipe comes from the folks at Mediterra, one of our favorite bakeries. They know a good thing when they see it.
What is Rhubarb?
Rhubarb is something you might see hitting the produce section as the weather gets warmer, though larger grocery add it to their assortment in early spring. It’s not as ubiquitous as strawberries or blueberries, but it’s nonetheless a great ingredient for baking tarts because of its natural acidity. The beautiful color of rhubarb comes from its stalks, which have a bright pink hue. For your strawberry rhubarb tart, you’ll want to get the freshest possible rhubarb, all firm, crisp, and shiny. Avoid rhubarb that looks limp or shriveled, or if its skin has blemishes on it. Also, rhubarb is a vegetable, not a fruit, so if you eat this tart, you’re technically eating your veggies!
Strawberry Rhubarb Tart
Description
A tart that’s beautifully tart!
Ingredients
For the crust:
- 1 tsp salt
- 2/3 cups of water, very cold
- 1 lb all-purpose flour (approx 3 cups + 2 tbsp)
- 10.5 oz unsalted butter, very cold (1 cup + 5 tbsp)
For the filling:
- All-purpose flour (for surface)
- 1 lb. rhubarb (about 3 cups), cut into 1 inch pieces or 2 inch and halved down center, whichever you prefer.
- 8 oz strawberries, quartered. That’s about a cup…but adding more won’t hurt!
- 1 tbsp plus 1½ tsp of cornstarch
- ⅓ cup sugar, plus more for sprinkling
- ½ tsp vanilla extract
- 1 egg
Instructions
For the crust:
- Mix salt into water, keep ice cold.
- Put flour in the work bowl of a food processor.
- Add butter, cut into 1-inch chunks, to flour.
- Pulse until most butter bits are the size of peas.
- Add salt-water and pulse for a few seconds, until dough starts to come together in a ball.
- You should still see some butter chunks.
- Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours.
For the pie assembly:
- Preheat oven to 400°. Roll out dough on a well-floured surface to a 14″ round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet. Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
- Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2″ border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
- Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool.
Recipe by Mediterra
Photography and Styling by Keith Recker
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