Rustic strawberry and rhubarb tart

Our farmers have struck again. This week I had to use rhubarb. It's a very new ingredient for me. I don't think I've ever eaten it in France, and this is one of the first times I've needed to cook it. I've always associated rhubarb with strawberries, so I decided to make a rustic strawberry-rhubarb tart.

I call this a "rustic tart", because we're getting away from all the frills usually found in pies. A mold, a pastry cream... it's all too complicated for today. Let's keep it simple: a shortcrust pastry and the filling: rhubarb and strawberries.

This makes it easier and quicker than making a classic strawberry tart. And even though I have a soft spot for strawberry tarts, the rustic strawberry-rhubarb tart has its advantages, as well as being delicious to eat.

For the shortcrust pastry, you can make it yourself or buy it ready-made, as you prefer.

The recipe was inspired by one from the wonderful chef Hélène Darroze. I've adapted it slightly to my preferences (more strawberries, less sugar and a touch of basil).

Get cooking!

Rustic strawberry and rhubarb tart

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• Author: Thomas
• Total Time: 1h
• Yield: 4 to 6 people
• Diet: Vegetarian

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Description

A rustic strawberry-rhubarb tart with no frills.

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Ingredients

350 g strawberries

3-5 rhubarb stalks

50 g brown sugar

1 disc shortcrust or shortcrust pastry

50 g butter

4-5 basil leaves

 

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Instructions

Peel the rhubarb and cut into sections.

Quickly wash the strawberries and cut the larger ones in half.

Preheat oven to 200°C.

Roll out the dough.

Sprinkle a sheet of baking paper with 30 g of sugar, place the pastry disk on the sugar, then place the baking paper on an ovenproof tray.

Roll the edges of the dough slightly inwards (about 2 cm).

Spread the rhubarb slices over the pastry. 

Place in the oven and cook for 15 min.

Lower the oven temperature to 180°C and bake for a further 10 min.

Cut the butter into small pieces.

Remove the tart from the oven and distribute the strawberries and butter pieces in the same way.

Sprinkle with the remaining sugar and return to the oven for about 15 minutes.

Remove from the oven and place the basil in small pieces.

Serve warm.

• Prep Time: 20
• Cook Time: 40
• Category: patisserie
• Cuisine: French