For Professionals

Rhubarb and Strawberry Tartlets

Prep time: 20 min
Cook time: 55 min

Rhubarb is the first ‘fruit’ to be harvested in late spring. Its bright pink hue and mouth-puckering tartness yield a delightful flavor once a sweetener is added. They are often paired with strawberries, as the flavors harmonize very well. Don’t be intimidated; these tartlets are super easy and make a delicious spring meal finale.

Makes

8 servings

Serving size

1 tartlet

Ingredients

⅔ cup unbleached flour

¼ cup buckwheat flour

2 tablespoons turbinado sugar

¼ teaspoon sea salt (included in nutrient analysis)

6 tablespoons butter, unsalted, ice-cold and cut into small pieces

2-3 tablespoons iced water

8 ounces strawberries, hulled and sliced

2 tablespoons sugar

3 tablespoons honey

2 teaspoons cornstarch

8 ounces rhubarb, sliced into 2.5-inch match sticks, one centimeter thick

⅓ cup crème fraîche

 

Special Equipment:

Rolling pan

8, 3.5-inch tartlet pans or one 10-inch tart pan

Instructions

  1. Preheat oven to 400°F.
  2. Combine flours, sugar and salt in a mixing bowl.
  3. Add butter and work the butter into the flour, using only your fingertips. Continue until ingredients are thoroughly combined and there are no large pieces of butter remaining.
  4. Pour drops of ice water and bring dough together. Add a few drops more. Continue adding drops of ice water just until dough will hold together in a ball.
  5. Refrigerate for 15 minutes.
  6. Combine rhubarb, strawberries, sugar and honey into a mixing bowl. Coat these ingredients with sugar and let set for 15 minutes or longer.
  7. Remove dough from the refrigerator. Sprinkle flour on a wooden board or the counter. Roll the dough into a disc, ¼-inch thick. Cut out circles just big enough for your tartlet pans OR use one large tart (10 inch) or pie pan.
  8. Press dough into tart pans.
  9. Add 2 teaspoons of cornstarch to the fruit mixture. Coat well and drain.
  10. Spoon drained fruit into each tart shell, making a design with the matchsticks and sliced strawberries. Sprinkle with additional turbinado sugar.
  11. Bake until the crust is crisp, and the fruits are soft. Serve warm with a dollop of crème fraiche.

Cooking Tip

The buckwheat adds a nutty flavor and more fiber, but can make the dough a bit crumbly. If it is too difficult to roll, just press the dough in pieces into each tart pan.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 8 servings  Serving size: 1 tartlet

Calories

231

Fat

12 g

Saturated Fat

8 g

Trans Fat

<1 g

Cholesterol

34 mg

Carbohydrates

28 g

Sugar

15 g

Fiber

2 g

Protein

2 g

Sodium

79 mg

Calcium

101 mg

Phosphorus

47 mg

Potassium

196 mg