Monday, June 17, 2013

Rustic Strawberry Rhubarb Tart

Adapted from: PBS Parents

With a store-bought crust (I like TJ's), this comes together really quickly.  The original recipe called for salt in the fruit mixture (with the sugar and flour).  I tried that the first time I made this (last week) and I really didn't like it.  I still had some rhubarb from the farm share and the second pie crust from the package, so I decided to try again without the salt, and I like it so much better without the salt.  I used the graham crackers with the sugar on top (maybe they're cinnamon-sugar?) from Trader Joe's, and it was really good.  The graham crackers on the bottom help absorb any liquid that comes out of the fruit, keeping the crust crisp and adding an interesting flavor you wouldn't necessarily expect.  Obviously we liked this recipe, as this is the second batch in 2 weeks. 

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon allspice
  • 3 cups strawberries, stems removed and cut into 1-inch pieces
  • 1 cup rhubarb, sliced into 1/4-inch pieces
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • One 9-inch unbaked refrigerated pie crust (store-bought or homemade)
  • 1/4 cup crushed graham crackers

Instructions
  • In a medium bowl mix the sugar, flour, salt, and allspice. 
  • Add the strawberries and rhubarb to the bowl and gently mix the fruit with the dry ingredients. 
  • Add the lemon juice and vanilla and mix the fruit mixture until all the dry ingredients have been absorbed by the liquid and fruit. 
  • Set the bowl aside so the strawberries can macerate while the oven preheats. 
  • Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper. 
  • Lay the pie crust flat on top of the parchment paper.  Spread the graham cracker crumbs over the center of the crust leaving a 2-inch border around the edges. 
  • Mound the fruit mixture over the graham cracker crumbs. 
  • Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. 
  • Bake for 45-55 minutes until the strawberries and rhubarb are fork tender and the crust is golden brown.

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