Recipe - Strawberry Rhubarb & Cream Tart

Serves 8-10

You can get ingredients for this recipe from the market!

Try Rosecrest Farm's organic butter, rhubarb from Ambergardens, strawberries from Sidhu farms, and eggs from Gageby Farms

Ingredients:

For the dough:

2 cups flour [also delicious with part whole wheat flour]
1 stick salted butter (8 Tbsp)
1/2 tsp baking powder
1/8 cup brown sugar
water – about 4-6 Tbsp

For the filling:

1/3 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp cardamom

2 cups rhubarb (1/2-1 inch pieces)
2 cups strawberries (quartered)

1 cup heavy cream
2 egg yolks

Method:

Crust

1. Preheat the oven to 350F.
2. Pulse together the flour, butter, baking powder, and sugar in a food processor.
3. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
4. Next, press the dough into a 10″ springform pan, being sure to go up the sides at least 1 1/2 – 1 3/4 inches (so the liquid doesn’t overflow). Refrigerate until needed.

Filling

1. In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
2. Add chopped strawberries and rhubarb to a large bowl. Toss with flour mixture until evenly coated.
3. Add the strawberries to the tart and pour the cream/egg yolk mixture over the top.
4. Bake until the berries are softened and the cream is set, about 30-40 minutes.
5. This tart is traditionally served cold, and looks great with a gentle dusting of powdered sugar.

Recipe courtesy of Global Table Adventure http://globaltableadventure.com/