Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 egg yolk
- 2 tablespoons ice water
- 1 1/2 cups sliced rhubarb
- 1 1/2 cups sliced strawberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 1 egg white, lightly beaten
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead briefly until it forms a smooth ball. Roll out the dough into a circle that is about 1/8 inch thick and large enough to fit into the tart pan.
5. Transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough and prick the bottom of the crust with a fork.
6. In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, vanilla extract, and melted butter. Stir until the fruit is coated with the sugar mixture.
7. Pour the fruit mixture into the prepared crust and spread it out evenly.
8. Brush the edges of the crust with the beaten egg white.
9. Bake the tart for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the tart from the oven and let it cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 110mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- You can use a mix of fresh or frozen strawberries and rhubarb.
- You can use a pre-made pie crust instead of making your own.
Variations:
- Add a crumb topping made with flour, brown sugar, and butter.
- Add a scoop of vanilla ice cream on top of each slice.
Tips and Tricks:
- Be sure to chill the butter before making the crust to ensure a flaky texture.
- Use a sharp knife to slice the rhubarb and strawberries thinly and evenly.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish with fresh strawberries and whipped cream.
Pairings:
Pair with a glass of sparkling wine or a cup of hot tea.
Suggested Side Dishes:
Serve with a side of vanilla ice cream or fresh fruit.
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is too runny, add more cornstarch.
Food Safety Advice:
- Be sure to wash the strawberries and rhubarb thoroughly before slicing.
- Store the tart in the refrigerator to prevent spoilage.
Food History:
Strawberry-rhubarb pie is a classic American dessert that dates back to the early 1900s.
Flavor Profiles:
This tart is sweet and tangy with a buttery crust.
Serving Suggestions:
Serve the tart warm or at room temperature with a dollop of whipped cream.
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