Recipe

Rhubarb Tart Parisienne with Honeyed Strawberries

By: 

Recipe Information

Total Time: 1 hour 40 minutes; 30 minutes active
Servings: 8

Strawberries and rhubarb are wonderful together. And this tart is as delicious as it is beautiful.

Ingredients

  • 1 Pastry Dough for Pies and Tarts or Wheat-free Pie Crust (below)
  • 3 to 4 cups fresh rhubarb, cut into small chunks or sliced thinly on the diagonal
  • 1 cup crème fraîche or heavy cream
  • 2 large eggs
  • 3/4 cup unrefined sugar
  • Turbinado sugar for sprinkling (optional)
  • 1 pint fresh strawberries, capped and cut in half lengthwise
  • 2 tablespoons honey

Pastry Dough for Pies and Tarts

  • 1 1/2 cups unbleached all-purpose flour
  • 4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 tablespoon unrefined sugar
  • 1 tablespoon milk

Wheat-free Pie Crust (alternative to Pastry Dough)

  • 1/3 cup barley flour
  • 1/3 cup soy flour (or 1/6 cup soy, 1/6 brown rice flour, or 1/3 cup partly ground whole sesame seed meal)
  • 1/3 teaspoon salt
  • 3 tablespoons oil
  • 3 tablespoons water

Preparation

  1. Preheat oven to 425° F.
  2. Line a 9 or 10-inch tart pan with the pastry crust. Trim the edges. Scatter or arrange the rhubarb over the crust. Combine crème fraîche or cream, eggs and sugar; pour over rhubarb. Sprinkle with Turbinado sugar (this will give it a glittery texture).
  3. Bake for 10 minutes and then reduce the heat to 350° F. Bake for 20 to 30 minutes more or until rhubarb is tender and the filling is set.
  4. Combine the strawberries with the honey and serve draped over the tart.

Pastry Dough for Pies and Tarts

  1. Combine all of the ingredients in a food processor and blend until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball.
  2. Wrap the dough in plastic wrap and chill it for 30 minutes. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.

Wheat-free Pie Crust

Stir flours together with salt directly in a 9 to 10-inch pie pan. In a cup, mix 3 tablespoons oil and 3 tablespoons water with wire whisk until emulsified (mixed well). Add to flour slowly, stirring with fork; lightly knead in pan and flatten, pressing into shape with fingers. Lightly prick bottom and sides with fork tines.

Tips & Notes

Look for rhubarb stems (the leaves are inedible) that haven’t grown too large as they can sometimes be pithy or tough. Remember that rhubarb is extremely tart, so it will need a little sweetener to bring out its succulent flavor. Recipe modified with permission from PCC Natural Markets.

Nutritional Information

451 calories, 25 g. fat, 136 mg. cholesterol, 354 mg. sodium, 48 g. carbohydrate, 2 g. fiber, 7 g. protein