Rhubarb Strawberry Nut Tart
Description
This Rhubarb Strawberry Nut Tart is a delightful balance of sweet and tart flavors, perfect for spring or summer gatherings. The crust, made with toasted butter and ground nuts, offers a rich, crumbly texture that contrasts beautifully with the juicy fruit filling. Rhubarb provides a bright, acidic kick that cuts through the sweetness of the strawberries and brown sugar topping. The addition of cinnamon in the crumb topping adds a warm, aromatic finish. Its an elegant yet approachable dessert that showcases seasonal produce. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat. This recipe is ideal for brunches, picnics, or as a show-stopping finale to a dinner party.Ingredients
Directions
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Melt the butter in a small saucepan over medium heat, cooking for about 5 minutes while shaking the pan occasionally, until the butter turns golden and nutty.
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Pour the melted butter into a small heatproof bowl and refrigerate or freeze until it resolidifies and becomes firm.
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Cut the solidified butter into small pieces.
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In a food processor, combine the all-purpose flour, granulated sugar, salt, and lemon zest.
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Add the hard-cooked egg yolks to the processor and pulse until they are incorporated into the flour mixture.
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Add the whole egg and process briefly, adding just enough water to hold the dough together. Do not overwork the dough.
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Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking spray.
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Press the dough evenly onto the bottom and up the sides of the prepared pan. Set aside.
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Spread the finely ground walnuts, hazelnuts, or pecans over the dough in the pan to form a nut layer.
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In a large bowl, combine the granulated sugar, all-purpose flour, grated orange zest, rhubarb pieces, and strawberries.
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Pour the fruit mixture into the crust over the nut layer.
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In a separate bowl, combine the brown sugar, ground cinnamon, and all-purpose flour for the topping.
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Add the softened butter to the dry topping ingredients and work together with your fingers or a pastry cutter until coarse crumbs form.
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Sprinkle the crumb topping evenly over the fruit filling.
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Place the tart on a baking sheet and bake in a preheated 400F (204C) oven on the lowest rack for 50 minutes, until the juices are bubbly and the crust is browned.
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Let the tart cool on a wire rack before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 817.5kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 23.2g116%
- Cholesterol 96.8mg33%
- Sodium 2440.9mg102%
- Total Carbohydrate 106.2g36%
- Dietary Fiber 3.2g13%
- Sugars 15.4g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the crust, you can combine the dough by hand if you do not have a food processor. Be careful not to overwork the dough, as this can make it tough.
The recipe calls for 1/2" rhubarb pieces and whole small strawberries or halved larger ones. Ensure the rhubarb is trimmed of any tough ends.
You can substitute the nuts in the crust layer with other finely ground nuts like almonds or pistachios for a different flavor profile.
If the top browns too quickly, cover loosely with foil for the last 10-15 minutes of baking.
This tart is best served slightly warm or at room temperature. It can be stored in the refrigerator for up to 3 days. Reheat gently in the oven if desired.
The "Stone of 1996" reference in the original source appears to be an attribution or signature and has been removed as it is not part of the recipe instructions.
