Crispy rhubarb and strawberry tart

Crispy Rhubarb and Strawberry Tart

Hello, dear cooking enthusiasts! This weekend, I invite you to embark on a delicious adventure into the world of desserts with a recipe that perfectly combines the sweetness of strawberries with the acidity of rhubarb. This crispy tart is not only a culinary treat but also an excellent way to make the most of seasonal fresh fruits. Let's get started!

Preparation time: 30 minutes
Baking time: 55-65 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8

Ingredients

For the dough:
- 200 g flour (add 3 tablespoons more if needed)
- 100 g margarine (or butter for a richer taste)
- 100 g powdered sugar
- 1 egg
- 1 packet of vanilla sugar
- A pinch of salt

For the filling:
- 3 stalks of rhubarb (about 300 g)
- 250 g fresh or frozen strawberries
- 125 g sugar
- 2 tablespoons cornstarch
- 1 egg
- Vanilla sugar (to taste)
- A pinch of salt

For the crispy topping:
- 25 g sugar
- 25 g brown sugar
- 40 g flour
- 25 g margarine

Preparation

Step 1: Prepare the dough

1. In a large bowl, combine the flour with the powdered sugar. Make a well in the center of the mixture and add the egg, vanilla sugar, diced margarine, and a pinch of salt.
2. Use your fingers to quickly knead the ingredients until the dough becomes smooth. Avoid over-kneading to prevent gluten development, which could make the tart less crispy.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step is crucial for achieving the perfect texture.

Step 2: Prepare the filling

4. Meanwhile, prepare the filling. Rinse the rhubarb well under cold running water and slice it into pieces about 1 cm thick. Make sure the slices are not too thick for even cooking.
5. Wash the strawberries and halve them if they are large. If using frozen strawberries, thaw them and drain any excess water.
6. In a separate bowl, beat an egg with the sugar, vanilla sugar, cornstarch, and a pinch of salt. Add the rhubarb slices and strawberries, and gently mix, being careful not to crush the fruit.

Step 3: Assemble the tart

7. Preheat the oven to 180°C. Grease a tart pan with a little margarine.
8. Remove the dough from the refrigerator and roll it out on a lightly floured surface, making sure it is enough to cover the bottom and sides of the pan. Carefully transfer it to the pan and prick it with a fork to prevent puffing during baking.
9. Bake the dough in the preheated oven for 25 minutes or until the edges turn lightly golden.

Step 4: Prepare the crispy topping

10. While the dough is baking, prepare the crispy topping. Mix the two types of sugar with the flour and diced margarine, using your fingers or a fork to achieve a crumbly texture similar to wet breadcrumbs.

Step 5: Final baking

11. Once the crust is ready, remove it from the oven and evenly pour the rhubarb and strawberry filling over the surface.
12. Sprinkle the crispy topping over the filling and return to the oven for another 30-40 minutes, until the topping is golden and the filling begins to bubble.

Serving and suggestions

After the tart has baked, let it cool slightly before slicing. It is delicious both warm and cold and can be served plain or with a dollop of whipped cream or vanilla ice cream for a perfect contrast of temperatures and textures.

The story behind the recipe

This crispy rhubarb and strawberry tart carries memories of summer when fresh fruits abound in the markets, and families gather to enjoy delicious dishes. Rhubarb, with its unique flavor, is often associated with desserts and has been used in cooking for a long time due to its nutritional properties. Strawberries add a touch of sweetness, creating a perfect balance with the acidity of rhubarb.

Nutritional benefits

Rhubarb is an excellent source of vitamin K, which plays a crucial role in bone health, and contains antioxidants that help combat inflammation. Strawberries, on the other hand, are rich in vitamin C and fiber, contributing to a healthy immune system and optimal digestion.

Frequently asked questions

1. Can I substitute rhubarb with another fruit?
Yes, you can experiment with other fruits like apple or peach, but the final taste will differ.

2. How can I store the tart?
The tart can be stored in the refrigerator for 2-3 days, covered with plastic wrap.

3. Is this recipe suitable for vegans?
You can adapt the recipe using vegan margarine and replacing the egg with a vegan egg substitute, such as banana or apple puree.

Possible variations

If you want to add a twist to this recipe, you can include spices like cinnamon or ginger in the fruit filling. Additionally, for a richer taste, you can add a bit of lemon juice or lemon zest to the filling.

Conclusion

This crispy rhubarb and strawberry tart is more than just a dessert; it is a symbol of the warm season and the joy of cooking together with loved ones. So, don’t hesitate to try it and share this culinary experience with family and friends. Enjoy!