How many strawberries can you eat? At this time of year I tend to develop a serious strawberry addiction. Strawberries are cheap, plentiful and delicious right now so I’m eating them as a snack, in fruit salads, in muffins and in this fabulous strawberry and rhubarb tart. The recipe is inspired by a pie featured in Gourmet Traveller a few editions ago but I’ve mixed things up a bit by making my own pastry in the Tefal Cuisine Companion (Gourmet Traveller suggested just buying pastry which is very un-Gourmet Traveller!).
The addition of rhubarb alongside the strawberry in this tart means it has a good balance of sweet and tart. I made this for a family dinner and it was such a hit that I made it again for a friend who has just had a new baby. If you’re not getting much sleep, at least there are always strawberries!
The first step on making the tart is to cover the rhubarb and strawberries in sugar and put them aside for half an hour to allow the sugar to soak in.
Then you cook down the rhubarb and strawberry filling and put it aside to cool. This gives you time to throw your pastry in the Tefal Cuisine Companion (or use a Thermomix or do it the old fashioned way in a mixer or by hand if you are really hard core). Roll out the pastry and throw in the filling and you’ve got your tart. You can add some pastry lattice on top to make it look pretty if you want but it’s really that simple.
- 2 cups plain flour
- 2 tbsps caster sugar
- 150g cold butter, chopped
- 2-3 tbsps iced water
- 1 egg, mixed to use as egg wash
- 2 bunches of rhubarb, washed and cut into pieces
- 500 gms strawberries, hulled
- 2 cups caster sugar
- Juice and finely grated rind of 1 orange
- Juiceof 1 lemon
- 2 cinnamon quills
- 1. Toss the rhubarb and strawberries in the caster sugar and leave to soak in for 30 mins.
- 2. For pastry put the flour, sugar and butter in the Tefal Cuisine Companion (or similar processor) and mix on speed 12 until you have what looks like fine breadcrumbs.
- 3. Then keep mixing and gradually add enough iced water to form a smooth dough. Don't overdo it here. Keep mixing until just combined.
- 4. Knead the dough lightly, wrap in cling wrap and put in the fridge for 30 mins.
- 5. Place the soaked rhubarb and strawberries in a saucepan and add juices, rind and cinnamon, and simmer over medium heat, stirring occasionally, until just soft (6-8 minutes).
- 6. Strain most of the liquid off and remove the cinnamon quills. Set the filling aside to cool.
- 7. Preheat oven to 180C. Roll out half the pastry between two sheets of greaseproof pastry until it is big enough to fit your pie dish.
- 8. Grease your pie dish and line it with the pastry. Place in the oven with pastry weights inside and blind bake for 10 mins.
- 9. Cut remaining pastry into strips and refrigerate to firm slightly.
- 10. Pour filling into pastry case, brush edges with eggwash and arrange pastry strips on top in a lattice pattern.
- 11. Trim edge, brush top with eggwash, scatter with sugar and bake in the oven until golden. This will take almost an hour. Cover the edges with foil if it is getting brown too quickly, a step I omitted leaving my pastry a it overdone around the edges.