19 April 2010

Rhubarb and strawberry tart

The rhubarb plants my friend gave me last year are thriving.
This acid plant is usually paired with strawberries to mellow it out, I like this combination and decided to make something out of it for a simple dessert between friends.

Rhubarb and strawberry tart
For a 23 or 26 cm tart pan (9 or 10 inches)

125 gr unbleached white flour
62.5 gr butter (cold)
45 gr cold water
1 pinch of salt

Mix all ingredients, either by hand in a bowl or in a mixer, don't over work the dough or it will be too hard once baked, when it forms a homogeneous mass, form a ball, roll it on a lightly floured work surface and fold it as if you are making puff pastry or croissants, wrap it in cling film and place in the refrigerator to cool down for at least 1h, when ready to use roll out the dough and line a tart pan. 

1 pint of strawberries
A few stalks of rhubarb, peeled and chopped into 1/2 inch or so long sticks
3 Tbsp Almond meal (to absorb moisture from fruits)
Sugar to taste

Sprinkle almond meal over pastry dough, place rhubarb and strawberries over in chosen pattern, sprinkle sugar to taste.
Bake in 390 F pre-heated oven for about 30mn to 40mn (depending on your oven).
Serve warm as is or with whipped cream for extra indulgence.