Rhubarb Strawberry Tart
Oh yum. Who would have thought rhubarb could be so yummy. Rhubarb looks especially nice in a rectangular tart pan. I might have used closer to 6 cups of filling -- just enough to come slightly above the fill line of the tart pan.
One recipe pate sucre (I use variation #3) which makes enough for about 2 tarts
2-3 cups of diced rhubarb, in 1/2" to 1/4" slices
2-3 cups of quartered strawberries
½ cup sugar, adjust to taste
1 tablespoons lemon juice
2- 4 tablespoons corn starch
Roll out pate sucre. Add filling. Sprinkle with sugar or brown sugar.
One recipe pate sucre (I use variation #3) which makes enough for about 2 tarts
2-3 cups of diced rhubarb, in 1/2" to 1/4" slices
2-3 cups of quartered strawberries
½ cup sugar, adjust to taste
1 tablespoons lemon juice
2- 4 tablespoons corn starch
Roll out pate sucre. Add filling. Sprinkle with sugar or brown sugar.
In my oven: Bake at 400F for 30 minutes on Convection/Bake and maybe another 10-15 at 350F Bake -- just long enough for the filling to bubble.
