Rhubarb and Strawberry Tart

Rhubarb, Strawberries, Mascarpone, Orange

Today is one of those cold, sunny winter Florida days. When I say winter, I mean 65 degrees. It feels like spring as I knew it growing up, crips mornings, dew on the flowers in the garden… If you read one of my previous posts, you might already know that these are my favorite kind of days. Spring is almost here, Easter around the corner.

The cyclamen is still alive

A few days ago, I read that Julia at Slice of Cherry Pie was hosting the “In the Bag” event. The secret ingredients were rhubarb, orange and sugar. Immediately I started thinking about this tart but then I realized, “wait a minute… will I be able to find any rhubarb anywhere?”. I called around but nobody was carrying rhubarb just yet, so I just decided it might be too early for rhubarb on this side of the Atlantic (Julia is in the UK). But yesterday, I went to the store for something else and there it was, bright red rhubarb waiting for me! I ran home and quickly started making my sable breton for the tart, poaching the rhubarb, the mascarpone orange cream… I was in heaven.

Rhubarb and Strawberry Tart

Sable Breton
Makes 20 4-inch circles

160 grams sugar
160 grams salted organic butter
4 organic egg yolks
zest of half an orange
225 grams unbleached all purpose flour
15 grams aluminum free baking powder

In an electric mixer, cream the butter and the sugar together. Add the egg yolks and the orange zest. Add the flour and baking powder combined until it comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.

Roll out to about 1/2″ thickness and cut 4″ circles with a round cutter. Bake the circles in a silicon muffin tray or regular muffin pan that has about 4″ circle cavities (you can cut different size circles depending the size of pan you have).

Bake the circles in a 350 degree oven for about 20 minutes or until golden. Let them cool.

Mascarpone Orange Cream

100 grams organic heavy cream
50 grams mascarpone cheese
2 tsp orange zest
20 grams sugar

Whip all ingredients together until stiff peaks form.

Poached Rhubarb

150 grams sugar
150 grams water
200 grams rhubarb stalks

Make a sugar syrup with the water and the sugar by boiling them together. When it comes to a boil, reduce heat and add some of the rhubarb to it. Cook in low heat until poached. Repeat with the rest of the rhubarb. If you are going to refrigerate this, keep it in the syrup until ready to use.

Assemble the Tart

Pipe a small amount of mascarpone cream on the center of the sable breton. Place half strawberries around. Place some poached rhubarb on top of the cream and sprinkle chopped pistachios on top. Glaze the the strawberries with warm apricot jelly.

There will be more strawberries and rhubarb soon… I smell Spring in the air… Thank you for stopping by!

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20 Responses to “Rhubarb and Strawberry Tart”

  1. Anonymous says:

    Always the same.. You,re incredible…
    You give us an incredible pleasure…
    Always the same.. you must be basque

  2. Wisekran says:

    I love your pictures, they are so colorful! The recipe looks really great too.

  3. What a delicious combination!! I miss rhubarb and so wish I could find it here in Peru! Gorgeous tarts!

  4. Julia says:

    Mmm….what a delicious entry!

  5. Hi Aran, these are the most Precious little tarts I’ve seen! Your photos are amazing too, I love how you styled the Blackberry clafoutis, the colors are simply magnificent.
    Ayarza looks beautiful – I wish I can visit it someday. You have an Incredible blog, Aran.
    Thanks for coming to visit!

  6. Veron says:

    I just love those tarts. I love that cake stand too, so dainty and pretty. The whole composition is simply gorgeous!

  7. Cakespy says:

    Oh my goodness. Of course I love this flavor combination, but your presentation just brings it to another level–adding to the delight that is dessert! Wonderful!

  8. I just found your blog from Artisan Sweets and I am so happy! What a wonderful blog…can’t wait for future posts!

  9. Irene says:

    Oh! How did you know I was craving rhubarb??? I don’t know if I can find it anywhere, but if I do, mascarpone-orange cream is exactly what I will pair it with. These look absolutely delectable. The photos are stunning, by the way.

  10. Kai says:

    They look so beautiful and make me think so much of Spring – they are like little buds waiting to open up!

  11. STUNNING, INCREDIBLE, BEAUTIFUL…can carry on & on! The recipe is great & the pictures tell their own story! Brilliant! Deeba

  12. Peabody says:

    Mmm, sounds and looks wonderful.

  13. B says:

    As happened with other tastes, rhubarb is a taste that has been alien to me from childhood and never got used to it, but the combination with the strawberries and above all the pure butter sables can only make my mouth water.. Love the pictures and the contrasts of colours!

  14. Tartelette says:

    I have been playing with rhubarb a lot lately. I love the color, the texture, everything about the. The tarts look gorgeous!

  15. Strawberry and rhubarb is an interesting combination. I’d love to see how it tastes!

  16. And little tarts!! WOOT!! Fantastic!

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