Recipe Overview
- Difficulty Level: Intermediate
- Serves: 1 (13 by 5-inch) tart, 4 to 6 portions
- Per Serving Nutritional Information (1 of 6 servings): Calories: 324 | Total Fat: 19 g | Saturated Fat: 7 g | Carbohydrates: 35 g | Dietary Fiber: 2 g | Sugar: 15 g | Protein: 4 g | Cholesterol: 13 mg | Sodium: 99 mg
Time Requirements
- Total Time: 1 hr 50 min
- Preparation Time: 35 min
- Resting Time: 30 min
- Baking Time: 45 min
Ingredients
For the Tart Shell:
- 1 (8-ounce) package of frozen puff pastry, brought to room temperature
- 1 tablespoon whole milk
For the Filling:
- 2 cups fresh strawberries, tops removed
- 1 cup rhubarb cut into slices (1 large stalk, cleaned but skin left intact)
- 1/4 cup granulated sugar
- 1 teaspoon natural vanilla flavoring
- 2 tablespoons unsalted butter
For the Finishing Glaze:
- 1 tablespoon red currant jelly
- 1 tablespoon boiling water
- Powdered sugar for garnish
- Lightly sweetened whipped cream as an accompaniment
Instructions
Prepare the Pastry Foundation:
Set your oven rack to the middle position and preheat to 375F. Line a baking sheet with parchment paper. Roll out your thawed pastry sheet to 1/8-inch thickness and cut two 3/4-inch-wide strips from the longer edges. Shape the remaining pastry into a 13 by 5-inch rectangle and transfer to the prepared baking sheet.
Create a 3/4-inch border along both long edges, dampening with water. Position the pastry strips along the moistened borders and press gently. Trim any excess pastry. Using a pastry wheel, lightly score the border strips, cutting halfway through. Brush the strips with milk, being careful not to drip on the sides. Prick the base all over with a fork to prevent puffing.
Cover the base with foil and add pie weights or dried beans. Create a decorative fluted pattern around the outer perimeter with a small knife. Bake for 15 minutes until firm, then remove foil and weights. Bake an additional 15 minutes until light golden. Cool completely.
Prepare the Fruit Compote:
Remove the crowns from the strawberries and place the scraps in a saucepan with sliced rhubarb, sugar, and vanilla. Heat over medium heat, stirring regularly, until the mixture becomes thick and jam-like, about 15 minutes. Stir in butter and blend until smooth using an immersion blender or food processor. Cool completely before use. Cut the remaining strawberries in half lengthwise.
Assemble Your Tart:
Spread the cooled fruit compote evenly across the pastry shell. Arrange the halved strawberries in overlapping rows along the length of the tart for an elegant shingled appearance.
Create and Apply the Glaze:
Whisk the red currant jelly with boiling water until fully combined. Brush the warm glaze across the strawberries. Dust the pastry edges with powdered sugar. Serve in portions with dollops of whipped cream.
Professional Tips
Choose strawberries of uniform size when shopping. This careful selection ensures that when arranged in the shingled pattern, the berries align seamlessly without awkward gaps or overlaps, creating a polished, restaurant-quality presentation.
Recipe adapted from Recipe Iseasy Kitchens Cookbook, Meredith, 2003
