Tag Archives: strawberry

Free-Form Strawberry Rhubarb Tart

Written by Chris

Free-Form Strawberry Rhubarb Tart Recipe

Mouth-puckering when raw, rhubarb really blossoms when it’s cooked and sweetened. This Free-Form Strawberry Rhubarb Tart has a fine balance of sweet and sour that makes you crave another bite. Trust me on this!

A free-form tart is basically a single layer of buttery pie dough folded up around fruit, and then baked. If you are at all intimidated by fluting a pie crust or using a tart pan, you must try a free-form tart! All you need is a rimmed baking sheet and parchment paper.

The crust is simple: flour, butter, salt and water. I experimented with different flours and really liked white whole-wheat flour but my taster’s had a slight preference for all-purpose flour. I also tried adding a little sugar but found that it made the crust a bit too fragile. Sparkling sugar is added to the dough prior to baking, so this adds additional sweetness and crunch. If you prefer a gluten-free crust, this should work just fine! Or you can go the super easy route by using ready-made pastry shells. Our recipe editor made this tart over the weekend using two pastry shells (this is how they are packaged). She stacked the pastry shells on floured piece of parchment paper and rolled into a 12-inch circle.

A note about the delicious filling: I’ve made this type of tart on several occasions and each time some of the liquid leaks out of the crust. I’ve found this to be normal with free-form fruit-filled tarts. The tart is baked on a piece of parchment paper, so the cleanup is pretty minimal. But I wanted to find a way to reduce the leakage. I ended up macerating the strawberries and rhubarb in a little sugar first. Macerating sweetens up the fruit and draws out some of the moisture. So I ended up draining the syrupy liquid that formed, then added back more sugar plus cornstarch. There was still a little leakage, but not as much this time. I was pleased with the end result!

Rhubarb can be found from late winter through spring with a peak season from April to June. The deep red color in rhubarb lets you know this is a food full of immunity-boosting nutrients. It’s rich in vitamin C, which is known to prevent infections. It’s also high in dietary fiber, proven to be good for heart health. Once picked, wrap in plastic and refrigerate for up to 1 week. Strawberries are available year round, but I think they are at their best right this very moment! Their peak season is April to June. You can check out more strawberry tips in this post.

Once baked, this tart is best eaten warm, or within a couple hours. Leftovers can be reheated in a 350° F oven for a few minutes. I think you will find that it’s delicious on its own, but it’s even better with vanilla ice cream (especially when it starts to melt and pool on the fruit!).

Free-Form Strawberry Rhubarb Tart

Ingredients for 8 servings:

CRUST

  • 1 1/2 cups all-purpose or white whole-wheat flour
  • 1/2 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into small pieces
  • 4 to 6 tablespoons ice water

FILLING

  • 1 pound rhubarb (about 5 medium stalks), washed, cut into 1/4-inch pieces (about 3 1/2 cups)
  • 2 cups sliced fresh strawberries
  • 1 cup granulated sugar, divided
  • 1/4 cup cornstarch
  • White sparkling sugar for sprinkling (optional)
  • Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream

Directions:

FOR CRUST:
PLACE flour and salt in a food processor; pulse to combine (or whisk by hand in a large bowl). Scatter butter over the top; pulse until mixture resembles coarse crumbs (or cut in with pastry blender). Continue to pulse (or mix with a fork), adding 1 tablespoon of water at a time, until the dough holds together when pinched with fingers (mixture will be crumbly).

Free-Form Strawberry Rhubarb Tart Recipe

TRANSFER dough to a floured cutting board or counter and gather into a ball; slightly flatten into a disk. Wrap tightly in plastic wrap; refrigerate for 30 to 60 minutes so that it’s easier to roll (can hold in refrigerator up to one day but be sure to let dough sit at room temperature for 10 minutes to soften).

PLACE dough between two large, floured pieces of parchment or wax paper; roll to a 12-inch circle (think rustic here; it doesn’t need to be perfect). Remove top piece of parchment paper. Place dough with parchment on rimmed baking sheet and refrigerate while you make the filling.

PREHEAT oven to 400° F.

FOR FILLING:
COMBINE rhubarb, strawberries and ¼ cup sugar in large bowl; toss gently to coat. Allow to macerate for at least 20 minutes. Drain liquid from bowl.

Free-Form Strawberry Rhubarb Tart Recipe

ADD remaining 3/4 cup sugar and cornstarch to bowl and stir until starch has dissolved.

Free-Form Strawberry Rhubarb Tart Recipe

SPOON rhubarb mixture into center of dough, leaving a 3-inch border around the edge of the fruit.

Free-Form Strawberry Rhubarb Tart Recipe

FOLD outermost dough over fruit, pleating every 2 to 3 inches as needed; gently pinch pleated dough to secure. Working quickly, brush dough with a little water then sprinkle evenly with sparkling sugar.

Free-Form Strawberry Rhubarb Tart Recipe

BAKE for 45 to 55 minutes or until crust is golden and filling is bubbling (some of strawberries and rhubarb will have a roasted appearance – so delicious!). If you don’t want the berries or rhubarb to get roasted, just place a piece of aluminum foil over the fruit during the last 15 minutes of baking. Transfer baking sheet to wire rack to cool for 15 minutes. To serve, use metal spatula to loosen tart from parchment and remove parchment if desired.

Free-Form Strawberry Rhubarb Tart Recipe

CUT into wedges. Top each serving with small scoop of ice cream.

Related recipes:

Apple-Rhubarb Pie Recipe Strawberry Almond Chocolate Tart Recipe
Apple-Rhubarb Pie Strawberry Almond Chocolate Tart

Lightened Up Fresh Strawberry and Lemon Tart

Written by Chris -

Lemon Spring Tart Recipe

Lemon tarts and pies are perennial favorites, and this Spring Fruit Tart has garnered 5-star status by meals.com visitors since it was first released in 2005. Topped with seasonal fruit, this tart features fresh squeezed lemon juice in a velvety cream cheese filling atop a delectable graham crust.

Fresh Strawberry & Lemon Tart Recipe

Last week I made our Spring Fruit Tart recipe, but used 1/3 less fat cream cheese along with fat free La Lechera Sweetened Condensed Milk in place of their full-fat counterparts. These minor changes cut the fat by 45% and calories by 10%. The fresh lemon still shined brightly through and the filling was every bit as creamy. I was so happy with the results I wanted to share this new, lighter version with you!

Let’s talk fruit. No tart is complete without fresh seasonal fruit. Or in this case, strawberries. When purchasing fresh strawberries, it’s best to go straight to source. Nothing beats farm-fresh produce! The strawberries I used came from our local farm in Oxnard, CA.

When selecting, choose bright, plump strawberries with green caps attached. I’ve found that smaller strawberries are usually sweeter. As well, those that are uniform in size always look best on a tart.

Fresh Strawberry & Lemon Tart Recipe

Fresh Strawberry & Lemon Tart

  • Nonstick cooking spray
  • 8 whole graham cracker rectangles, finely crushed (it’s best to use whole graham crackers and crush them yourself since these are always the freshest)
  • 1/4 cup butter, melted
  • 3 tablespoons granulated sugar
  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
  • 1/3 cup fresh squeezed lemon juice (about 2 medium lemons)
  • 1 tablespoon grated lemon peel (about 1 ½ medium lemons)
  • 1 1/2 cups sliced fresh strawberries

Directions:

PREHEAT oven to 350° F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray.

COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan. Bake for 5 minutes.

BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Stir in lemon juice and lemon peel. Pour over crust; gently smooth down top.

BAKE for 28 to 30 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.

Fresh Strawberry & Lemon Tart Recipe

ARRANGE strawberries over tart. Remove rim of pan; slice into wedges. Makes 12 servings.

Here’s a little tip on how to remove the rim of the tart pan. Set a wide can, like a 28-ounce can of tomatoes, on a flat surface. Set the cooled tart and pan on top of the can. Hold the pan ring and gently pull it downward – the can will support the pan base and the tart as you remove the ring. Viola!

Fresh Strawberry & Lemon Tart Recipe

Enjoy!!

Related recipes:

Frozen Lemonade Cupcakes Recipe White Chocolate-Mascarpone Key Lime Pie Recipe
Frozen Lemonade
Cupcakes Recipe
White Chocolate-Mascarpone
Key Lime Pie

May is for Strawberries: A Berry Good Month!

Written by Jenny -

Strawberries and Cream Sherbert Recipe

May is National Strawberry Month and it couldn’t happen at a better time of year! Reason being is my grandparents would come and visit us for Memorial Day weekend, when we would attend a parade in the area (my grandfather was a World War II veteran) and later, have a barbeque. Once the dishes were cleared away, my grandmother, mom or I would start to hull strawberries for my grandfather’s favorite dessert Strawberry Shortcakes. The strawberries were most always bought from the local farmer’s stand. I can still taste those berries from the stand of long ago when I go strawberry picking with my daughter. Like back then, many of the berries never make their way into the bowl!

For some great tips on strawberries, see Chris’ April 2011 post with more strawberry recipes.

There are many recipes to celebrate the bounty of strawberries this month brings. Here are two new strawberry recipes from our kitchens.

Strawberries & Cream Sherbet is the perfect treat for the hotter months approaching or already here for some of you. I love the simplicity of this recipe and the evaporated milk brings the creaminess without all the fat and calories. Plus, no ice cream maker required!

Strawberries & Cream Sherbet (shown above)

Ingredients for 10 servings, 1/2 cup each:

Directions:

PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.

POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.

TIP: 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.

Strawberry Wheat Germ Smoothie Recipe

Continuing on the smoothie kick, Strawberry Wheat Germ Smoothie made with nonfat dry milk will have you licking your lips and spoon. It’s loaded with good-for-you nutrients like Vitamin E and C, folic acid and calcium and is “berry good” to boot!

Strawberry Wheat Germ Smoothie

Ingredients for 2 servings, 1 cup each:

Directions:

PLACE frozen strawberries, orange juice, dry milk, ice and wheat germ in blender; cover. Blend until smooth. Serve immediately.

Links:

More strawberry recipes:

Strawberry Shortcakes Recipe
Strawberry Shortcakes
 Strawberry Cheesecake Pie Recipe
Strawberry Cheesecake Pie
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