Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1/4 cup cold water
- 2 cups diced rhubarb
- 2 cups diced strawberries
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry blender
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together the flour and salt.
3. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Gradually add the cold water, stirring with a fork until the dough comes together.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Place the dough into the tart pan and press it into the sides. Trim the edges.
7. In a medium bowl, mix together the rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg.
8. Pour the filling into the tart shell and dot with butter.
9. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine or coconut oil.
- White sugar can be substituted with brown sugar or honey.
Variations:
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
- Substitute the rhubarb with other fruits such as apples or peaches.
Tips and Tricks:
- Make sure the butter is cold when adding to the dough.
- For a flakier crust, use cold butter and work quickly.
- To prevent the crust from becoming soggy, pre-bake it for 10 minutes before adding the filling.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the tart in a 350°F oven for 10-15 minutes.
Presentation Ideas:
- Serve the tart with a dollop of whipped cream or ice cream.
- Sprinkle with powdered sugar for a decorative touch.
Garnishes:
- Fresh mint leaves
- Chopped nuts
- Citrus zest
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh berries
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the crust is too wet, add a tablespoon of flour at a time until it is the right consistency.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate the tart after baking.
Food History:
Rhubarb has been cultivated since ancient times and was used in traditional Chinese medicine. Strawberries have been cultivated since the Roman times and were a symbol of Venus, the goddess of love.
Flavor Profiles:
This tart has a sweet and tart flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream for a delicious dessert.
- Enjoy as a snack with a cup of coffee or tea.
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