Tuesday, February 17, 2009

Strawberry And Rhubarb Tart


First of all, I would like to thank Hani for taking your time to write to me. I appreciated your kind words and I'm more than happy to share this lovely Strawberry and Rhubarb Tart recipe with you. Well, you can fill the tart with a bigger pastry shell and you can find the pastry shell recipe over here. So Hani, I hope you'll try to bake them and enjoy:)

Strawberry And Rhubarb Tart

Ingredients

1 (9 1/2 inches) bake blind
3 1/2 cups Fresh or Frozen Rhubarb, cut into smaller chunks
120 g Sugar
1 1/2 Tbsp Corn Flour
A pinch of Sea Salt

Glazing

100 g of your preferred Jelly/Jam (I used Grape Jam)

Method

Combine the rhubarb, sugar, salt and corn flour and cook in a moderate heat for about 10 minutes. Leave it to cool.

In a small saucepan, bring the jam to a boil, then lower the heat and keep stirring until melted and leave it to cool.

Scrape all the rhubarb mixture into the cooked and cooled pastry shell with a spatula. Arrange the strawberry slices on top and brush with the cooled jam on top of the strawberries. Serve immediately.

Author

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11 comments:

  1. Those look adorable. Anything miniature, just makes things cuter.

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  2. This looks beautiful and sounds delicious. Did you use frozen rhubarb?
    Michelle
    http://oneordinaryday.wordpress.com/

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  3. These are so beautiful!! What a great presentation

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  4. All your photos are so beautiful, I would make these for someone special, but my guy is allergic to strawberries... how much does that suck!

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  5. ooh that's a great idea. I once tried to make a creme brulee tart but mistakely used puff pastry.. next time I know to use the short crust.

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  6. So beautiful recipe and pics posted. Look delicious.

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  7. These tarts are a thing of beauty. I love the combination of strawberry & rhubarb, but then, who doesn't?!

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  8. @Olga: Yes, I must agree with you! :)

    @finsmom: Thanks:)

    @Coco Bean: Oh no, I hope that he is just allergic to strawberries and not other berries. Thanks :)

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  9. Hey creativecarryout, delicious indeed and yes at this time of year I have to use frozen rhubarb.

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  10. Hi Linda, You make me laugh! I guess we all have our own mistakes in the kitchen, especially in baking :)

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