I treated myself to some fluted French tart pans last week, mostly because they are so beautiful and I’ve been reading about tarts. I’ve always wanted to make at least one tart, but now this may become an obsession. It’s a good thing I don’t have a lot of time on my hands or I would be baking and tasting non-stop, not to mention shopping for kitchen tools.
I have been periodically glancing at a rhubarb stalk that I purchased over a week ago with the intent of making strawberry rhubarb pie. But now with these shiny new tart pans, I just could not resist making a tart.
And just like the pies that I bake using an almond flour crust, I pre-bake the crust and the filling separately. I do this to avoid having a burnt, soggy crust since the almond flour absorbs the filling too well and it bakes rather quickly. This recipe is for a medium size tart pan, using only half of the tart crust recipe. If you are using a larger tart pan, you will want to double the filling recipe, and the tart crust recipe will be just right. If you have left-over crust, just store it in a sealed bag or container in the freezer or the refrigerator to use later.
And, this tart is wonderful with some creamy vanilla yogurt or crème frâiche on top.
Strawberry Rhubarb Tart
- 1 stalk of rhubarb
- 1 container of organic strawberries (1 pound or 454 grams)
- 1/4 teaspoon of orange zest
- 1/4 cup of honey (or your sweetener of choice)
- 1/4 teaspoon of vanilla
- 3 cups of almond flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 4 tablespoons of butter, cold and cut into small pieces
- 2 tablespoons of honey
- 1 egg
Update! I now press the dough into the tart pan with my fingers – much easier than rolling it out and trying to fit it into the pan. Also, I drain some of the liquid from the filling because it gets very wet.
- Wash and cut the tops of the strawberries. Wash the rhubarb.
- Slice both the strawberries and the rhubarb into approximately the same bite size shapes.
- Combine the honey, orange zest, and vanilla with the strawberries and rhubarb, and let it sit for about 15 minutes to absorb the liquid and flavors.
- Prepare the crust by combining all the ingredients in a food processor and process until you have a big ball of dough. Split the ball of dough into to balls.
- Refrigerate the dough for about 10 minutes so it is easier to roll out. Preheat the oven to 350 degrees F.
- Roll out the dough ball by placing it on a non-stick surface (I use a silicon mat) and then plastic wrap on top. Roll the dough out to the relative size of the tart pan.
- Place the tart dough in the tart pan and press it out with your fingers to take the shape of the tart pan. This is what I love about baking.
- Bake the crust for about 10 minutes, or until browned but not burnt.
- Bake the filling in a baking dish for about 15 minutes (in the same oven), or until it starts to bubble.
- Cool the crust and the filling and then add the filling to the crust.
- Voila! And don’t forget to add yogurt or some other creamy topping!