Strawberry Rhubarb Tarts Recipe

In this delectable Strawberry Rhubarb Tarts Recipe, we will guide you through the process of creating a mouthwatering Strawberry Rhubarb Tart that will leave your taste buds craving for more!

This recipe incorporates the perfect balance of sweet strawberries and tangy rhubarb, resulting in a delightful dessert that is both visually appealing and incredibly delicious.

To start off, we will demonstrate how to make the perfect buttery tart crust from scratch. You'll learn the technique of combining flour, butter, and sugar to create a tender and flaky base for our tart.

As you follow along, you'll discover the importance of chilling the dough and blind baking it to achieve the perfect texture and golden brown color.

Ingredients:

- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3 tablespoons ice water
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)

Instructions:

1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

2. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

4. In a separate bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon zest, and vanilla extract. Mix well until the fruit is evenly coated.

5. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles, approximately 4-5 inches in diameter, using a cookie cutter or a round object as a guide.

6. Place the dough circles onto the prepared baking sheet. Spoon the strawberry rhubarb filling onto the center of each circle, leaving about a 1-inch border around the edges.

7. Gently fold the edges of the dough over the filling, pleating as necessary to create a rustic tart shape. Press the folds lightly to seal.

8. Brush the exposed edges of the dough with the beaten egg to give the tarts a golden color when baked.

9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

10. Remove the tarts from the oven and allow them to cool on a wire rack. Once cooled, dust with powdered sugar if desired.

11. Serve the strawberry rhubarb tarts as is or with a dollop of whipped cream or vanilla ice cream for a delicious treat.

Enjoy your homemade Strawberry Rhubarb Tarts!

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