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.
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
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.
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.
150 grams sugar
150 grams water
200 grams rhubarb stalks
Assemble the Tart
There will be more strawberries and rhubarb soon… I smell Spring in the air… Thank you for stopping by!