Bake/ Berry/ dessert/ Dorie Greenspan/ easy everyday/ spring/ summer

Strawberry & Rhubarb Tart | Everyday Dorie

“They grow together, ripen at about the same time,” Dorie refers to rhubarb and strawberries in Everyday Dorie. When you see the giant stalks of rhubarb and small shiny ruby-like strawberries in farmers markets, the baker in me wants to put them in a tart. Dorie has the perfect recipe for exactly that.

I don’t work with rhubarb often because, or perhaps as a result of, I don’t quite know how to temper the sour edge of it. Seeing Dorie’s first act in macerating the rhubarb in the recipe, I know I’m in good hands.

There’s a lot to like about the recipe, nonetheless I run into some troubles — mostly due to my decision to make a mini version. I overbaked both the rhubarb and the mini tarts. Importantly, it takes some workaround when it comes to decreasing the individual tart size (from 9-inch to 4.5-inch), while not changing the overall recipe amounts. That involves reducing the baking time. Well, guesstimating can be tricky. Is there any hard-and-fast rule other than keeping a watchful eye and the willingness to experiment?

No more fudging in the second round; the best way is to simply follow Dorie’s recipe to bake a 9- to 9-1/2 inch tart as outlined. First, partially bake the sweet tart dough (p.327) at 400°F for 25 minutes and set aside. In the interim, make the cream filling (of heavy cream, sugar, egg and yolk, vanilla and rose extract). Spoon in the drained and macerated rhubarb slices in the tart shell. Then pour the custard over the rhubarb. Add and arrange the halved strawberries on top. Finally, bake the tart for 50 and 60 minutes in a 375°F oven and cover the edges of the crust if necessary.

The second time is the charm. The strawberry and rhubarb tart is a beautiful one — springlike and colorful — big enough to share among friends and visitors. I can get used to and embrace the not-sweet and slightly sour edge of rhubarb and bake a mostly rhubarb tart.

Rhubarb and strawberries play a lively point-counter-point of the sweet and not-sweet

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4 Comments

  • Reply
    Kim
    June 24, 2022 at 12:08 pm

    Wow…look at you giving it a go twice! I am glad you baked it again. We loved this..it was a nice surprise!

  • Reply
    Diane Zwang
    June 24, 2022 at 7:45 pm

    Your tart is beautifully red. I plan to make it this weekend so I look forward to it.

  • Reply
    Mardi (eat. live. travel. write.)
    June 26, 2022 at 3:26 pm

    Your rhubarb is so bright and pink! So pretty!

  • Reply
    Rhubarb-Bottom, Strawberry-Top Tart | Baking with Dorie - Ever Open Sauce
    June 27, 2023 at 11:53 am

    […] Baking with Dorie. Can’t help to compare the rhubarb-bottom, strawberry-top tart with the strawberry rhubarb tart and the classic fruit tart with strawberry, all Dorie’s […]

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