Rhubarb Tart Parisienne with Honeyed Strawberries
Yield: One 9 or 10-inch tart
For me, these first, glistening days of spring just merrily call for rhubarb! It can be as simple as simmered with a little honey and poured into a bowl, or it can be dressed up a bit and presented in this lovely (yet still quite simple) French-style tart. Look for rhubarb stems (the leaves are inedible) that haven’t grown too large — they can sometimes be pithy or tough. Remember that rhubarb is extremely tart, so it will need a little sweetener to bring out its succulent flavor.
Ingredients
Preparation
NotesIngredients
- 1 Pastry Dough for Pies and Tarts Add to list
- 3 to 4 cups fresh rhubarb, cut into small chunks or sliced thinly on the diagonal Add to list
- 1 cup crème fraîche or heavy cream Add to list
- 2 large free-range eggs Add to list
- 3/4 cup Florida crystals or unrefined sugar Add to list
- Turbinado sugar for sprinkling (optional) Add to list
- 1 pint fresh strawberries, capped and cut in half lengthwise Add to list
- 2 tablespoons honey Add to list
Preparation
Preheat oven to 425° F.
Line a 9 or 10-inch tart pan with the pastry crust. Trim the edges. Scatter or arrange the rhubarb over the crust. Combine the crème fraîche or cream, eggs and sugar. Pour this mixture over the rhubarb. Sprinkle with Turbinado sugar if you so desire. (This will give it a glittery texture.)
Bake for 10 minutes and then reduce the heat to 350° F. Bake for 20 to 30 minutes more or until rhubarb is tender and the filling is set.
Combine the strawberries with the honey and serve draped over the tart.
Notes
Try this recipe for a Wheat-free Pie Crust.
Recipe by , PCC Chef
Source: PCC Fresh, April 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.