Strawberry Rhubarb Tarts Recipe

Looking for an easy Strawberry Rhubarb Tarts recipe? Learn how to make Strawberry Rhubarb Tarts using healthy ingredients.


Submitted by heathaly

Makes 8 servings



From the Joy of Baking JoyofBaking.com

Recipe Ingredients for Strawberry Rhubarb Tarts

350 grams all-purpose flour
4 grams salt
14 grams granulated sugar
226 grams unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
60 ml ice water
454 grams rhubarb, cut into 1 inch (2.5 cm) pieces
454 grams fresh strawberries, cut into 1 inch (2.5 cm) pieces
35 grams all purpose flour
120 grams white sugar

Recipe Directions for Strawberry Rhubarb Tarts

  1. Pastry Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.

  2. Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour

  3. to relax.

  4. While the pastry is chilling, line two baking sheets with parchment paper. Once the pastry has chilled sufficiently, remove the two disks of pastry from the refrigerator and divide each disk into four equal portions (you will have eight portions altogether). On a lightly floured surface, roll each portion of pastry into a 7 inch (18 cm) circle. Place the eight pastry circles (four on each sheet) onto the prepared baking sheets and cover with plastic wrap. Place the covered baking sheets in the refrigerator to firm the pastry while you prepare the filling.

  5. Filling: In a large bowl, combine the cut up rhubarb, cut strawberries, flour, and sugar.

  6. Remove pastry from refrigerator. Place approximately 1/2 - 3/4 cup of filling in the center of each pastry circle, spreading the filling out to about 1 inch (2.54 cm) from the edge of pastry. Gently fold the edges of the pastry circle up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.

  7. Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and place rack in center of oven. Bake the tarts for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbly and starting to run out from the center of each tart. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

  8. Makes 8 individual tarts

Categories

Dessert

Nutrition Facts
Serving Size 214.6g
Amount Per Serving
Calories
473
Calories from Fat
213
% Daily Value*
Total Fat
23.7g
36%
Saturated Fat
14.6g
73%
Trans Fat
0.0g
Cholesterol
61mg
20%
Sodium
361mg
15%
Potassium
309mg
9%
Total Carbohydrates
60.4g
20%
Dietary Fiber
3.5g
14%
Sugars
20.3g
Protein
6.1g
Vitamin A 15% Vitamin C 63%
Calcium 7% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sugar
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