Strawberry rhubarb tart

I know that is supposed to be a blog with cupcake recipes only, but once in a while I try these amazing recipes and I would love to share them with you. And this is one of them! Strawberry rhubarb tart :D
I dont't know about you, but I am a tart lover. I love fruits and every dessert you can make with them. Tarts are my favorites since I was little.

Now, rhubarb is quite new for me. I have discovered it 2 years ago in Jamie's Oliver recipes. I just love his recipes with rhubarb. And for some time I found out that is great in tarts because it gives the sour element I'm looking for. If you're a fan of it you can try the rhubarb jam. It's amazing :)

This recipe is really nice. Nice, easy and delicious! You make it from scratch  and with fresh fruits. Please don't buy the frozen dough. This one is so simple to make and it's all worth it ;)

Here is it!

INGREDIENTS:

Sweet tart dough

•  1 ½ cups of all-purpose flour
•  2 tablespoons sugar
•  A pinch of salt
•  1 stick of butter (4 ounces), cut into small pieces
•  1 egg
•  2-3 tablespoons cold water

Rhubarb strawberry filling

•  2 cups of diced rhubarb, about 10 oz or 2-3 stalks
•  2 cups of diced strawberries, about 12 oz
•  ½ cup sugar, adjust to taste
•  1 tablespoons lemon juice
•  4 tablespoons of tapioca or corn starch

To serve

•  Vanilla ice cream or creme fraiche

DIRECTIONS:

Strawberry rhubarb filling 

1. Combine the diced rhubarb and strawberry in a bowl, add the lemon juice, sugar and tapioca or corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while. 

Sweet tart dough preparation 

2. Combine the flour, sugar and salt in a food processor and mix.

3. Add the butter pieces, in batches, and pulse until mixed.

4. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.

5. Remove the dough from the food processor and knead it gently.

6. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.

7. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.

8. Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking. 

9. Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.

Baking the tart

10. Preheat the oven to 400F / 200C.

11. Pour the rhubarb strawberry filling into the tart and place it in the preheated oven. 

12. Bake the tart for about 35-40 minutes or until the crust is golden. 

Serve alone or with vanilla ice cream or  creme fraiche. 

 Envoy this great summer treat!

Photos by EMI TRASNITU