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Guide or Summary：Strawberry Rhubarb Tarts Recipe: A Delightful Blend of Freshness and FlavorIngredientsInstructionsRecipe TipsStrawberry Rhubarb Tarts Recip……
Guide or Summary：
- Strawberry Rhubarb Tarts Recipe: A Delightful Blend of Freshness and Flavor
- Ingredients
- Instructions
- Recipe Tips
Strawberry Rhubarb Tarts Recipe: A Delightful Blend of Freshness and Flavor
Ingredients
To craft these mouthwatering strawberry rhubarb tarts, you'll need the following ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2-3 tbsp ice water
- 4 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Crust:**
- In a large bowl, combine the flour, sugar, and salt.
- Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, stirring until the dough comes together.
- Divide the dough into two equal parts and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. **Bake the Crust:**
- Roll out one disk of dough on a lightly floured surface to fit into a 9-inch tart pan with a removable bottom.
- Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until lightly golden. Let cool completely.
4. **Prepare the Filling:**
- In a large bowl, combine the sliced strawberries and rhubarb with the sugar, cornstarch, and salt. Toss gently to coat evenly.
- Let the mixture sit for 10 minutes to allow the fruit to release some juices and thicken slightly.
- In a small saucepan, melt the butter over medium heat. Add the lemon juice and bring to a simmer.
- Add the fruit mixture to the saucepan and cook, stirring occasionally, until the juices thicken and the fruit is tender, about 5-7 minutes.
- Remove from heat and let cool slightly.
5. **Assemble the Tarts:**
- Pour the cooled fruit mixture into the cooled crust.
- Refrigerate the tarts for at least 2 hours, or until set.
6. **Serve:**
- Remove the tarts from the refrigerator and let them sit at room temperature for about 10 minutes before serving.
- Top with a dollop of whipped cream or scoop of vanilla ice cream if desired.
Recipe Tips
- For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- If you prefer a sweeter filling, adjust the amount of sugar to taste.
- For a rustic look, skip the rolling and simply press the dough into the tart pan.
- The tart filling can also be made ahead and stored in the refrigerator for up to 2 days before assembling the tarts.
These strawberry rhubarb tarts are a delightful combination of sweet and tangy, with a buttery, flaky crust that perfectly complements the fresh fruit filling. Perfect for a spring or summer dessert, these tarts are sure to impress your family and friends with their vibrant colors and irresistible flavors. Enjoy making and sharing these scrumptious treats!