Feeds:
Posts
Comments

Posts Tagged ‘Tart’

Yeah, yeah, I know: another rhubarb recipe.  Yawn.

No!  Wrong attitude!  Rhubarb’s season is brief, and we’re running out of time.  We only have a few more weeks to find new and interesting ways to put this stuff to use.

And, as part of this blog’s resurrection from the grave, I’m trying to feature more local, seasonal ingredients wherever possible, which I hope will give all of you ideas on how to use your farmers’ market spoils.  (And, happily, chocolate and vanilla are always in season, so fear not: there will be plenty of non-fruit-and-veggie recipes on offer too.)

Unfortunately, I cannot recommend this strawberry rhubarb tart without some reservations.  Wait, you say, a strawberry rhubarb tart with a crisp topping? That sounds awesome. Well, it was…almost.

Everyone who tried the tart loved it (and, admittedly, it tastes delicious — sweet and tart and…well…like spring), but in my mind, the recipe wasn’t perfect.  Here’s the problem: Rhubarb and strawberries give off a lot of juice when cooked, and if your tart crust shrinks even a teensy bit, the juices bubble up over the sides and leave you with a soggy, flabby crust.  Bleh.

In my case, only one side of the crust shrank, so one side ended up soggy while the other was flaky and tender.  So it wasn’t a total disaster, but it wasn’t perfect.

My recommendation?  Try it with this crust, which never shrinks on me.  It’s sweeter than the one called for in the original recipe, but I think it will yield a better tart.

(more…)

Advertisements

Read Full Post »