Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RHUBARB-STRAWBERRY CUSTARD TART

Serves: 8

Serves: 8
Preparation time: 40 minutes
Cooking time: 35 minutes
Total time:  1 hour 15 minutes

For this recipe, you need a 9-inch round tart pan with a removable bottom

Ingredients

  • Tart Dough:
    12 tablespoons unsalted butter, softened
    1/2 cup firmly packed light brown sugar
    1 large egg at room temperature
    1/2 teaspoon vanilla
    1 3/4 cups unbleached flour
    pinch of salt

    Filling:
    2 cups fresh strawberries, hulled and sliced
    1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
    2/3 cup heavy cream
    1/3 cup firmly packed light brown sugar
    2 large eggs
    Glaze:
    1/2 cup apricot preserves

Preparation

  • For dough:
    Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
    Turn speed to low, add flour salt and mix until just blended.
    Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
    Preheat oven to 400 degrees.
    Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
    Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
    Press dough to sides of pan. Freeze tart shell for 20 minutes.
    To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
    Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
    Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
    Transfer to a serving platter.
    For glaze:
    In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
    Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)
    main ingredients: type of dish: dessert   cuisine:
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Rhubarb-strawberry custard tart

Add Comment

* Required information
1000
What is the day after Friday?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer