One of my favorite desserts that I wait for with anticipation after a long winter is a strawberry rhubarb tart. As rhubarb is one of the first foods in the garden to push its way through the soil, in only a few more weeks time, late spring, the strawberries become ripe and extremely fresh and flavorful. The combination of the sweet and the tart with a dollop of vanilla gelato or ice cream is a sweet reward for coming out of the chilly winter, and awakening my tastebuds to the abundance the new season brings.
~Episode 2, Season 1
In today’s episode of The Simply Luxurious Kitchen discover how to make sweet tart dough in the blink of an eye, roll out your crust into any tart pan with a simple technique that ensures precise edges as well as how to pick rhubarb to encourage more to be grown.
Oh, and I cannot forget my familiy recipe for the sweet crumble that dresses the top of any of my fruit tarts.
Even if you do not have strawberries, discover another favorite combination of mine which pairs beautifully with seasonal rhubarb.
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Links from the Episode:
- Discover the 34 must-Have Items to Stock Your épicerie (pantry) with to ensure you can prepare any meal no matter what the season.
- Blueberry & Rhubarb Crostata
- Shop TSLL Kitchen Store to find the items used in this episode and many more (below are the items from this episode):
- Rectangular and small square tart pans from A.Simon (Paris), similar here
- Mason Cash Mixing Bowls
- Food Processor (similar – the one I am using is about 12 years old)
- Copper Sauce Pan – Part of a Graduated set of four, given to me by my mother who found them at a second-hand store for $50. On a couple of the handles, the text reads Turkey Ali’s Copper Shop Adana. They needed polishing, but have become a staple in my kitchen.
- French rolling pin
- E.Dehillerin 23″ Chef’s Knife
~View all episodes of The Simply Luxurious Kitchen here.
Strawberry Rhubarb Tart
Sweet Tart Pastry
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 tablespoons sugar
- 1/2 -1 teaspoon coarse sea salt
- 4 tablespoons cold water more or less based on the humidity
- 2 cups diced rhubarb
- 1 cup chopped strawberries
- 1/4-1/2 cup sugar depending upon the sweetness of the strawberries or how tart you want your tart (no pun intended)
- 1/2 teaspoon nutmeg
- 1/4 cup flour
- 1 pinch coarse sea salt
- 1 tablespoon unsalted butter
Mae's Crumble Topping
- 3 tablespoons unsalted butter
- 1/3 cup oatmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- pinch of coarse sea salt
- Using a food processor or a dough cutter (or a fork), combine unsalted butter, flour, sugar and salt until loosely combined
- Slowly add the cold water and watch until it begins to clump together. Once this happens stop pouring water and stop the machine or mixing.
- Roll the dough into a ball and then into a thick disk shape. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes or up to a day.
- Roll out on a pastry sheet or counter top using a dusting of flour and sugar. Roll out until the proper size has been achieved for your tart pan.
- Rub unsalted butter over the pan's sides and bottom to prevent the tart from sticking.
- Place the dough in the pan. Gently press the dough into the bottom corners and then using a rolling pin, roll it across the top of the pan to create a clean, even edge
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the chopped rhubarb and strawberries into a mixing bowl. Add the sugar, flour, nutmeg and salt. Mix to combine and set aside while you make the crumble topping and roll out the dough.
- Once the dough is rolled out, place the filling into the tart pan - filling as much or as little as you prefer.
- Dot the tart with 1 tablespoon of unsalted butter.
Mae's Crumble Topping
- Melt the butter in a sauce pan. While the butter is melting (low-medium heat), mixing the dry ingredients in a mixing bowl - oatmeal, flour, sugars and salt.
- Once the butter has melted, turn off the stovetop and remove the saucepan from the heat. Add the dry ingredients to the butter and stir to combine.
- Place the topping on top of the filling and the butter dotting the top.
- Place into the oven for 30-40 minutes. Remove once tart edges are nicely brown. Enjoy warm with a dollop of vanilla gelato or ice cream and a hot cup of tea.