Strawberry Rhubarb Tart

By The Canadian Living Test Kitchen

60 people added this to their Recipe Box

Rate this recipe »

This recipe makes 10 servings

When you're 131 years old, there has to be a pretty special dish to match the celebration. Here it is — fresh strawberries fanned over a tangy rhubarb sauce in a buttery shortbread pat-in pastry. Extra maple leaves set off Canada's favourite summer combo of rhubarb and berries. Better than a birthday cake any day!

Ingredients

2 cups (500 mL) all-purpose_flour

2 tbsp (25 mL) cornstarch

2 tbsp (25 mL) icing_sugar

1 cup (250 ml) cold butter

1 tbsp (15 mL) vinegar

1 egg_yolk

Filling:

4 cups (1 L) chopped rhubarb (1 lb/500 g)

3/4 cup (175 mL) granulated_sugar

1/2 cup (125 mL) water

3 tbsp (50 mL) cornstarch

6 cups (1.5 L) strawberries, hulled and thinly sliced

2 tbsp (25 mL) red_currant jelly

Preparation

In bowl, combine flour, cornstarch and icing sugar. With pastry blender, cut in butter until mixture resembles fine crumbs. With fork, lightly stir in vinegar; let stand for 20 minutes at room temperature. With floured hands, squeeze handfuls of dough just until mixture holds together. Press dough evenly into 1/4-inch (5 mm) thick layer onto bottom and sides of 11-inch (28 cm) round or 11- x 8-inch (28 x 20 cm) tart pan with removable bottom.

Pat remaining dough into 1/4-inch (5 mm) thick round. Using maple leaf cutter, cut out shapes; with skewer, press in lines for veins. Place on baking sheet. Cover pastry shell and leaves; refrigerate for 1 hour. (Pastry can be prepared to this point and refrigerated for up to 3 days or frozen for 1 month.)

With fork, prick bottom of shell all over; bake in 350°F (180°C) oven for 30 to 35 minutes or until golden. Meanwhile, combine egg yolk with 1 tsp (5 mL) water; brush over leaves; bake for 15 minutes. Let cool.

Filling: In nonaluminum saucepan, combine rhubarb, sugar, water and cornstarch; bring to boil, stirring. Reduce heat and simmer, uncovered and stirring often to break up pieces, for about 8 minutes or until thickened. Transfer to bowl; cover and refrigerate for 2 hours. (Filling can be refrigerated for up to 3 days.)

Spread filling evenly into tart shell. Arrange 3 rows of overlapping strawberries around tart, alternating direction of berries in each row.

In saucepan or microwaveable measure, melt red currant jelly with 1 tsp (5 mL) water; let cool for 2 minutes. Brush over strawberries. (Tart can be refrigerated for up to 2 hours.)

Remove sides of tart pan. Arrange leaves decoratively over top.