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!
- Portion size 10 servings
Ingredients
Method
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.
