Strawberry rhubarb open faced tart

My cousin surprised me last week with an armful of freshly cut rhubarb from his yard.  It was the first cut of the season and I couldn’t wait to come home and bake up some little tarts.

I knew strawberries were already on sale, so I made a detour on the way home, drug all the kids into the grocery store with me, and purchased a flat of strawberries.   (It only cost me a couple of rides for the kids on the free mechanical clown car at the front of the store – well worth my time – for myriad reasons.)

I grew up with rhubarb pie from the plant that grew almost in the wilds of our mountain home.  My mom made a traditional Crisco pie that was all rhubarb and sugar.

To this day, I believe my mom’s rhubarb pie is my brother’s favorite.  Always a sweet tooth, I have grown to prefer the addition of strawberries, to cut the bite of the rhubarb and because they’re pretty.

I combine a couple of recipes to make my favorite strawberry-rhubarb tart.  First, I treat the rhubarb like the vegetable that it is and saute it in a pan to soften the stalks and remove some of the liquid that can make for a very soggy pie.

Later, I combine the rhubarb with the strawberries, orange zest, sugar and my favorite and almost tasteless thickener du-jour, arrowroot.

Then I set out to make a “country” pie dough.  I am still working on the perfect butter pie dough for a double crust pie that has all the taste, flake and elasticity that perfection requires.  Sadly, it still eludes me.

This  corn meal studded dough, however, is always a winner.  It’s  an easy butter dough for making open-faced tarts, or galettes.  You simply roll the dough out over parchment paper, load the fruit filling on top, and fold 2 inch edges over the filling.

After a brush with egg wash and a sprinkling of sugar, the galettes are slid onto a cookie sheet and baked to a tart lover’s bubbly delight.

Here’s the finished product.  Six tarts total, all consumed by family and friends mere minutes after the end of the dinner hour that night (with a little help from vanilla ice cream).   (:

Mid-dinner slice....

Plate-lickin' good!

[Corn Meal Pie Crust PRINTABLE RECIPE]

[Strawberry Rhubarb Open Faced Tart PRINTABLE RECIPE]

Corn Meal Pie Crust
(from Martha Stewart’s Baking Handbook)

2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cubed
¼ to ½ cup ice water

1.         Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse several times to combine.  Add the butter and process until the mixture resembles coarse meal, about 10 seconds.

2.         With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).

3.         Turn out the dough onto a clean work surface.  Divide in halves or thirds and place each portion on a piece of plastic wrap.  Flatten each to form a disk.  Wrap and refrigerate at least 1 hour or up to 1 day before using.  Makes enough for 1 large, 2 medium or 3 small galettes/open faced tarts.

Strawberry Rhubarb Open Faced Tarts
(adapted from Baking Illustrated)

2 teaspoons vegetable oil
1 ½ pounds rhubarb, ends trimmed, peeled if the outer layer is especially fibrous, and cut into 1-inch pieces (5 to 6 cups)
1 cup plus 1 tablespoon sugar
1 recipe Corn Meal Pie Crust + flour for dusting the work surface
3 tablespoons arrowroot
Pinch salt
1 ½ pounds strawberries, hulled and quartered (about 5 cups)
½ teaspoon vanilla extract
2 teaspoons grated zest from 1 orange
1 egg, lightly beaten + granulated sugar for sprinkling

1.         Heat the oil in a large skillet over medium-high heat until smoking.  Add the rhubarb and ¼ cup of the sugar and cook, stirring frequently, until the rhubarb has shed most of its liquid but is still firm, about 5 minutes.  Transfer to a large dish and refrigerate until cool.  Drain off excess liquid.

2.         Heat the oven to 375 degrees Fahrenheit.

3.         In a small bowl, mix together ¼ cup of the sugar, the arrowroot and salt.  In a large bowl, toss together the strawberries, cooled rhubarb, vanilla and orange zest.  Sprinkle the sugar mixture over the top and stir to combine.

4.         Lay out a large piece of parchment paper over a flat work surface and dust with flour.  Remove the Corn Meal Pie Crust from the refrigerator and roll out 1/3 of the dough into a 1/3 inch disk.

5.         Spoon approximately 1/3 of the filling onto the pie crust, leaving a 2 inch border all the way around.  Fold border over the filling, overlapping where necessary and pressing gently to adhere the folds.  Repeat for 3 galettes/tarts.

6.         Brush edges of dough with egg, and sprinkle with sugar.  Bake until crust is golden brown and the juices are bubbling, about 1 hour.  Transfer the galettes/tarts to a baking sheet to a wire rack to cool.  Serve warm or at room temperature.


Filed under pies and tarts

12 responses to “Strawberry rhubarb open faced tart

  1. Dad and Mom

    Looks yummy! Your Daddy and brother would love it…

  2. Your open face tarts look delicious, your pastry looks wonderful!

  3. Kerry

    Fun, yummy blog to read AND beautiful to look at! You are amazing! I adore rhubarb and we actually made crisp with it this weekend…the look on L’s face when he tasted it raw for the first time was priceless! I will be back to live vicariously through your baking…. 🙂 Kerry

  4. The pastry looks and sounds awesome! I have yet to try a corn meal crust, but I’m loving the sound of it.

    BTW-Looks like your a new blogger. Welcome and see you around-blogging is so much fun! 🙂

  5. These look so tasty, strawberry/rhubarb is one of my favorite combos, would you say they are individually sized? I would love to serve them at a dinner party!

    Thanks for stopping by my blog!:)

  6. Kristina, your galette’s look perfect! I love that you used strawberries with the rhubarb…great combo. Also love that you selected a cornmeal crust for this one. Martha’s book is fantastic, isnt it? Nicely done! xo

  7. This tart looks delicious!!!! My mother-in-law has always loved strawberry rhubarb pie….and I’ve always been on the hunt for a good recipe!!! Can’t wait to try yours!!! Looks wonderful! Love following your blog!!!!

  8. I’ve only had rhubarb once and I didn’t like it all that much, but these photos and strawberry tart look so delicious, I’m definitely convinced to give it another shot. This looks absolutely mouth-watering.

  9. It looks rustic and gorgeous!

  10. crustabakes

    i am a tart lover. And “bubbly delight” sounds like music to my ears! what wonderful looking galettes u got here!

  11. Kate

    I want to live at YOUR house…for so many, many reasons…among them, of course, for treats such as these!!!!!!!!!!!! Mmmmm Mmmmm Good. 🙂 xo

  12. Pingback: Kristina’s Blue Bells and Chicken Sugar Cookies

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