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home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better

Rhuberry Jam Tart

yield

makes a 10 inch tart

time

6-8 hours total (1 hour 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
1½ tspDiamond Crystal kosher salt (divided)
1 TbspCornstarch
The zest of one lemon (optional)
20 gcool water
1large egg yolk
1 tspvanilla extract
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)
½ tspDiamond Crystal kosher salt
100 gCane sugar
35 g + 1 Tbspcool water
1 TbspCornstarch
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
The zest of one lemon (optional)
20 gCool water
1 tspDiamond Crystal kosher salt
1 tspVanilla extract
1Large egg yolk
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