Strawberry Rhubarb Tart

By Yankee Magazine

May 26 2013

Photo Credit : Brenda Darroch

This Strawberry Rhubarb Tart is a traditional dish to make when the first strawberries ripen in the spring.


6 servings



1 cup chopped rhubarb
2 cups fresh hulled strawberries
1 cup sugar
1/2 cup water
1 recipe plain pastry


Combine rhubarb, 1 cup berries, sugar, and water in saucepan. Bring to boil over moderate heat, and simmer, stirring occasionally, for 30 minutes. Mixture should resemble thick puree. Cool and chill. Meanwhile, preheat oven to 400°F and prepare 1 recipe plain pastry. Roll out pastry and line a 9-inch pie tin. Prick bottom of crust and crimp edges decoratively. Line crust with waxed paper, fill with uncooked rice, and bake 15 minutes. Remove rice and paper and bake 10 minutes more, until crust is golden. Place strawberry rhubarb tart on rack to cool.



4 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 cup scalded milk
1 envelope plain gelatin
3 tablespoons kirsch liqueur
1 teaspoon vanilla
1 cup whipping cream


Beat egg yolks, sugar, and salt until thick and lemon-colored. Pour scalded milk into mixture in a continuous stream, beating constantly. Cook mixture in top of double boiler over hot water, stirring, until custard thickens slightly and coats spoon. Soften gelatin in 2 tablespoons cold water and stir until gelatin dissolves. Stir in flavorings and cool custard until thick but not set. Whip cream until stiff and fold into custard.
To assemble pie, spread puree in shell, top with custard, and garnish with reserved whole berries. Chill 1 hour or longer before serving