Rhuberry Jam Tart
yield
makes a 10 inch tarttime
6-8 hours total (6-8 hours total active)ingredients
500 gStrawberries, halved with stems removed - (or 450 g frozen)
350 g Rhubarb, chopped into ½ inch pieces - (or 300 g frozen)
150 gAll-purpose flour
140 g (around 10 tablespoons)Cold unsalted butter, cut into ½ inch pieces
100 gCane sugar
50 gBuckwheat flour, if buckwheat isn’t available to you, substitute it with toasted almond flour
40 gPowdered sugar
20 gcool water
1½ tspDiamond Crystal kosher salt (divided)
1 TbspCornstarch
1large egg yolk
1 tspvanilla extract
The zest of one lemon (optional)
Non-stick spray
optional tart toppings: whipped cream or crème fraîche, fresh strawberries
steps
1
Make the rhuberry jam
500 gStrawberries, halved with stems removed - (or 450 g frozen)
350 gRhubarb, chopped into ½ inch pieces - (or 300 g frozen)
100 gCane sugar
35 g + 1 Tbspcool water
1 TbspCornstarch
½ tspDiamond Crystal kosher salt
2
Process the dough
150 gAll-purpose flour
140 g (around 10 tablespoons)Cold unsalted butter, cut into ½ inch pieces
50 gBuckwheat flour
40 gPowdered sugar
20 gCool water
1 tspDiamond Crystal kosher salt
1 tspVanilla extract
1Large egg yolk
The zest of one lemon (optional)
3
Prep the shell
4
Bake the shell
Non-stick spray
5
Fill la tarte
6
Slice ‘n’ eat
optional tart toppings: whipped cream or crème fraîche, fresh strawberries