Sunday, May 3, 2009

strawberry rhubarb tart


1 sheet puff pastry
Earth Balance or butter, to coat the baking dish
2 pints strawberries, tops cut off and sliced in half lengthwise
1 stalk rhubarb, chopped into 1/2" slices
1/2 cup sugar
1/4 cup all purpose flour
pinch of salt

Butter your baking dish and stretch the puff pastry out so that it cover the bottom and comes up about a 1/2" on the sides. Be careful not to rip any holes in the dough! Mix berries, rhubarb, sugar, salt and flour in a bowl. Place this on top of the puff pastry, and put the whole thing in the refrigerator for 20 minutes, so that the temperature of the filling and the dough will be the same. This will make for a more even bake. Preheat your oven to 400 degrees. Place the tart on the center rack and bake for 40-45 minutes. Allow to stand for a few minutes before serving as the juice from the berries and rhubarb is like molten lava. Mmmmmmm delicious molten lava. Eat it as it is, or top it with ice cream!!!

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