by Sasha (Global Table Adventure)
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Sasha (Global Table Adventure)'s Notes:
Expand2 cups Flour Ask a question about this ingredient
8 tablespoons cold butter Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/8 cup brown sugar Ask a question about this ingredient
4-6 tablespoons water Ask a question about this ingredient
1/3 cup flour Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon caradamom Ask a question about this ingredient
2 cups rhubarb in one inch pieces Ask a question about this ingredient
2 cups quartered strawberries Ask a question about this ingredient
Preheat the oven to 350F. Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
Ask a question about this stepNext, press the dough into a 10″ sprinform pan, coming up the sides just over an inch. I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier. Refrigerate until needed.
Ask a question about this stepIn a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
Ask a question about this stepAdd chopped strawberries and rhubarb to a large bowl and toss with flour mixture until fully coated. It will look frostbitten.
Ask a question about this stepAdd the strawberry/rhubarb mixture to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes or until the cream is set and the fruit is cooked.
Ask a question about this stepServing suggestions: This tart is as good room temperature as it is cold, although cold is probably more traditional. If you *do* eat it warm, you are probably required to eat it with vanilla ice cream. :)
Ask a question about this steplike the celery with lipstick description
Indeed, a great visual!
Counting the days (months?) until I can buy local strawberries and rhubarb. Your tart sounds amazing.
I love your description of rhubarb as "celery with lipstick." And I agree that the late winter seasonal aspect is tricky when we are from all over the world and many of us are experiencing Spring already. We've got strawberries, I just have to wait for the rhubarb to make this! Can't wait!
Glancing down the early recipes, I see a lot of people ready for spring!
I'm in Oklahoma so we've been enjoying 70's and even a couple of 80 degree days. It's hard to think winter with weather like that ... I'm in the middle of spring fever :)
So gorgeous! Unfortunately, it's not qualified for the contest. Apparently they want seasonal stuff only -- winter greens, preserves & jams, citrus, etc. Save this one to submit in the summer tough (and I'm printing it now for me to make this summer!)
Oh darn! Thanks for letting me know. Rhubarb season starts in March ... so I thought it might. Oh well - enjoy it when you get around to it :)
I think this contest probably should have been in January. Even in Minnesota, people are craving Spring!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
love the description "celery with lipstick" almost as much as I love rhubarb! Can't wait for mine to come up...think I'll go check on it now!