How to make a Rhubarb and Strawberry Tart

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor, while brown sugar is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener, while flour is a common pantry item.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean offers a richer flavor, while imitation vanilla is more budget-friendly.

Get some plain flour into the food processor.

Add butter and a little bit of lard to the food processor.

Add sugar to the food processor and blend to a crumb texture.

Add the yolk of one egg, a little bit of milk, and some water to the mixture.

Knead the pastry on a floured surface to bring it together.

Wrap the pastry in cling wrap and rest it in the fridge for at least half an hour.

Roll out the pastry after resting.

Cut the pastry to fit an 8-inch tart tin.

Add rhubarb (about 500g) into the tart tin, filling it generously.

Add about five or six strawberries, halved if large.

Sprinkle about 3 tablespoons of flour over the rhubarb to soak up the juices.

Add about 100g of sugar over the fruit mixture.

Roll out the lid of the tart pastry thicker than the bottom.

Place the rolled pastry on top of the fruit mixture and trim the sides.

Crimp the edges with a fork and make a few holes on top for steam to escape.

Brush the top with a little milk and sprinkle sugar over it.

Optionally, add pastry decorations on top, brushing them with milk and sprinkling sugar.

Bake in the oven for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens