Recipe: Strawberry Rhubarb Tart
With spring in full swing, many are flocking to grocery stores and farmers' markets alike to grab bundles upon bundles of fresh rhubarb. The stalky vegetable can range from pale green to blush rose to vibrant red in color, and it's tart flavor profile practically screams for something sweet to balance it out. Perhaps one of the most widespread iterations of this is in a tart paired with strawberries, a dish that recently made its debut on Bistro Pierre Lapin's dessert menu. For those unable to make it to the restaurant in Manhattan's Greenwich Village, Julia Grossman was gracious enough to share the recipe for you to make at home.
Strawberry Rhubarb TartRecipe courtesy of Julia Grossman, Bistro Pierre Lapin, New York
For the Tart Shell Dough:
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, cubed and frozen, plus more for greasing
1 large egg yolk
For the Strawberry Rhubarb Filling:
3 cups 1/2-inch slices rhubarb
2 3/4 cups chopped strawberries
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1. Make the Tart Shell Dough: Put the flour, confectioners' sugar and salt in a food processor and pulse to blend. Scatter the pieces of frozen butter over the dry ingredients and pulse until the butter is cut in coarsely. Add the yolk and pulse until evenly distributed. When the egg is incorporated, process in long pulses—about 10 seconds each—until the dough comes together. Remove the dough from the mixer and use your hands to push the dough together. Form the mixture into a disc and refrigerate overnight.
2. Place the disc of dough between two sheets of parchment paper or wax paper. Roll the dough out evenly, turning it over frequently and lifting the paper often so that it doesn't roll into the dough and form creases. The dough circle should be 2 to 3 inches larger than the base of your tart pan. Slide the rolled-out dough, still between the papers, onto a baking sheet or cutting board and refrigerate for 2 hours or freeze for 1 hour.
3. Remove the chilled dough and allow it to sit until pliable enough to work with, 5 to 10 minutes. Lay the dough into a buttered tart shell and press evenly until the entire surface of the pan is covered. Fold over the excess to create a rim that is twice as thick as the bottom of the crust. Trim away any excess pastry and patch up any cracks. Poke the dough with a fork and freeze for 30 minutes.
4. Heat the oven to 400˚F. Butter a sheet of aluminum foil and press the buttered foil onto the crust. Quickly transfer the crust to a pan and bake 20 minutes; remove the foil and bake until golden brown and firm, 5 to 10 minutes more. Transfer the crust to a wire rack and cool completely.
5. Make the Strawberry Rhubarb Filling: Add all of the ingredients to a medium pot with a thick bottom and cook over medium heat, stirring constantly, until the sugar is melted and the pieces of rhubarb and strawberries start to soften. Turn the heat up, bringing the liquid to a simmer and cook until rhubarb is tender, 5 to 10 minutes more. Allow the mixture to cool to room temperature.
6. Assemble the Tart: Transfer the cooled filling to the prepared tart shell. Refrigerate for a minimum of 2 hours before serving.
Photos by Aaron Hutcherson.
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