This Saturday was the official "kick-off"to spring here at Picnic Perfect because we hosted our first pop-up picnic food tasting at Tower Hill Botanical Garden. And this rhubarb tart with strawberry glaze was the fan-favorite of the day...
I promised garden visitors that I would share the recipe on my blog today, so here it is!
This is a showstopper dessert, but it is actually really easy to make. The key is to let the rhubarb bake with the crust. Then when it comes out of the oven, you spread strawberry jam and a little bit of honey on the tart so it sinks into all of the little nooks and crannies and gives it that bold beautiful jammy color.
For the crust, I use my stand mixer and make a homemade crust that's very close to the French pate brisee style. However, if you're nervous about making your own crust at home, just try this recipe with a store-bought crust. It might not be as buttery and flaky as the recipe below, but I think you'll still love it.
Rhubarb tart with strawberry jam
Makes enough for one 9 inch tart that is easily cut into 6 or 8 slices.
- 1 and 1/2 cups of all-purpose flour
- 1/2 cups of cooking oats
- 1/2 teaspoon of salt
- 2 Tablespoons of sugar
- 1/2 cup (1 stick) of cold unsalted butter
- 4 oz of ice-cold water
- 3/4 lb of rhubarb (about 3 stalks)
- Juice of half a lemon
- 1 Tablespoons of flour
- 3 Tablespoons of sugar
- Pinch of nutmeg
- Pinch of cinnamon
- 3 Tablespoons of strawberry jam
- 1 Tablespoon of honey
For the crust, put the flour, oats, salt and sugar in a large mixing bowl (I use my stand mixer). Mix all of the dry ingredients together to distribute evenly. Cut in the butter until it is evenly distributed throughout. Next measure out 4 oz of cold water in a measuring cup. Add an ice cube to make it extra cold. It's very important that it's cold! Hold the ice cube and pour the cold water into the mixing bowl. Mix to incorporate, but be very careful not to over-mix it at this stage. The dough will look very shaggy and inconsistent. That's ok. Roll it in plastic wrap and place it in the fridge for 10 minutes (or overnight).
When you are ready to make the tart. Preheat the oven to 425 degrees F. Slice each rhubarb stalk in half and cut it into 1 inch rectangles. Place the stalks in a large bowl and add in the lemon juice, flour, sugar, nutmeg and cinnamon. Take the dough out of the fridge. Flour your working surface, and sprinkle a little flour on top of the dough ball. Roll the dough out into a 12 inch circle. It's ok if it's not perfectly round, but make sure to patch up any breaks in the crust so that the filling doesn't run out of your pastry.
Arrange the rhubarb stalks in an alternating chevron pattern. (See video below). Flip the edges of the crust over the tart and fold it in so it's even. Bake it at 425 degrees F for 35 to 40 minutes. You'll know it's ready when it's bubbly and browned on the crust.
While the tart is baking, mix together the jam and honey in a small bowl with a spoon. Once the tart is removed from the oven, immediately dump the jam and honey mixture onto the tart filling and spread it evenly over the rhubarb filling (like you would pizza sauce). This glazes it really nicely and gives it that beautiful rosy color. Let the tart cool to room temperature before serving. Tarts like this are great to pack in a container and bring to a picnic! Just remember to bring utensils.
I hope you enjoy the recipe!
But before you try it, can I ask a favor?
If you're new to Picnic Perfect's blog, will you follow us on Facebook, Instagram or Pinterest? That helps make it possible for us to host more community events like the one on Saturday. We also have a weekly e-newsletter that we send out to folks (usually every Friday), and you can subscribe here if you are interested.
Thanks for reading and happy baking!