Photography: Nicky Ryan
This strawberry tart adds rhubarb into the mix and it’s a match made in heaven. The recipe uses pre-made frozen puff pastry so it’s easy as can be. Simply defrost the pastry, roll it out, place it in your pie dish and bake. You then make a sugar syrup and lightly poach the rhubarb until it is coated with sticky delicious syrup. Then you make the frangipane filling, which is a combination of almonds, flour, sugar, egg, vanilla and butter. The frangipane then goes in the base and strawberries and rhubarb are placed on top and you pop the tart back in the oven.
Check out our favourite strawberry dessert recipes for more ideas with strawberries. Or, for more tart recipes, see this round-up of our top 10 tarts.
Ingredients
Method
Preheat oven to 200°C. On a floured surface, roll out pastry to a circle 35cm in diameter and 5mm thick. Line a 27cm x 5cm-deep ceramic pie dish with pastry. Trim edges. Line with baking paper and fill with blind-baking beans or rice.
Bake for 15 minutes. Remove paper and beans. Prick the base with a fork. Reduce oven to 180°C. Bake for a further 15 minutes or until pastry is golden and puffed around the edges.
Rinse rhubarb, then dry well and cut into 2.5cm pieces. Put sugar and water in a saucepan over a medium heat. Stir until sugar has dissolved. Add rhubarb and stir until coated with syrup. Cook for 3-4 minutes or until rhubarb is soft but not broken down. Drain, then discard liquid.
To make frangipane; put almonds, flour, sugar, egg, vanilla and butter in a food processor and process until mixture forms a paste. Rinse strawberries. Dry well. Hull and cut strawberries in half.
Carefully spread frangipane in the bottom of tart shell. Top with rhubarb and strawberries. Brush edges of pastry with egg. Sprinkle edges and fruit with raw sugar. Bake for 45-50 minutes or until set. Cool, then serve with cream.
