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Strawberry Rhubarb Tart

In the spring, just as Passover is approaching, I start looking for rhubarb. One of our more popular desserts that time of year is Apple Rhubarb Crisp. I make it ritually for the Hillel Passover lunches. I begin to add Strawberry Rhubarb Tarts to my dinner party menus and other events. Aviva and I can polish off an entire tart in an evening; by breakfast at the latest.

June rolls around in the Northwest and we utter frustrations at the weather. Usually enough sun has broken through to bring the local strawberries to market. I haven't seen any yet and the season is almost over. How sad! My three favorite pies are local strawberry rhubarb in June, local blackberry in August and not-so-local Meyer Lemon in December. Forget conspiracy theories; if I haven't made a local strawberry rhubarb pie in June then global warming is NOT a hoax.

Mini Fruit Tarts

Individual Strawberry Rhubarb Tartlets

Back in the day, the Japanese farmers from Fall City would send a 'berry bus' to Beacon Hill to pick up kids at 6:00 am. One June between 5th and 6th grades, I spend 2 weeks with my older sisters riding the berry bus an hour each way to pick strawberries. The only silence on the bus is during the minute it takes to go through the tunnel leading to the bridge over Lake Washington. Everyone is holding their breath, or trying to before sputtering with laughter. Under the hot sun for 8 hours, I try to fill my flat while avoiding the daddy longlegs hiding under strawberry plant leaves. Who would even let their kid do that these days? Yet, it was fun and I made $50 in 2 weeks. Ha, talk about stagnant wages.....

These photos are from a creation made in March. I like making tarts instead of pies. With their flat bottoms they are easier to serve. I also like the abundant fillings of deep dish pies. Galettes have rustic free formed crusts. This 'tart-lette' has a free formed crust that encases a deep dish quantity of filling within the confines of a tart pan. A true expression of control freak gluttonous revelry. My kind of pie!

Pushing the boundaries of prudence and necessity, I add a lattice top and way out of character applique hearts. Showin' the love......



Kosher Status: Parve
Number of servings: 11" tart, 10 servings
Main Ingredient(s): Strawberries, Rhubarb
Preparation Time: 00:50
Cooking Time: 00:40
Skill Level: 3 (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


1/2 recipe Perfect Pie Dough

  • 1 pound washed, hulled and sliced strawberries
  • 1 pound washed, 1/2" slices of rhubarb (I've never peeled it)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon orange extract
  • 2 teaspoon lemon juice
  • 2 tablespoons margarine



Steps:

Wash the straweberries, hull and slice. Set aside.

Wash the rhubarb and cut the stalks into 1/2" chunks.

Mix the dry ingredients together. Toss with the strawberries and rhubarb. Add the orange extract and lemon juice. Toss again. Set aside.

Make the pie dough as per the recipe. Take about 1/2 of the dough and roll into a wide circle. Place the tart ring over the dough and rough cut about 2 - 2 1/2" bigger than the ring. Place the bottom into the ring. Spray with baking spray. Gently fold the pie crust in half, lift and place over the tart pan. Open and gently relax the crust into the bottom of the tart pan.

Put the fruit filling into the tart crust. Dot with margarine. Gently bring the sides of the crust up and pleat it into place around the tart.

Roll some of the remaining dough in a circle large enough to create strips to cover the tart. Use a pastry wheel to cut strips 3/4" to 1" wide.

Lay the strips over the top of the tart. I lay them at a 45' angle so make a more interesting lattice than just boxes.

Roll out more dough and make heart cut outs with a cookie cutter. Brush the crust with egg wash and lay the hearts edge to edge around the tart.

Brush the entire tart with egg wash. Bake at 375' for about 40 minutes. You want a golden brown crust. The filling should bubble around the edge and the juice should look clear. When done, remove from the oven and cool at room temperature. Cover with foil if the tart is browning too quickly.

The tart, especially if the juice has run over the tart pan, may stick. When the tart is just about cooled, remove from the pan. Serve warm or at room temperature.



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