Monday, July 14, 2014

Cooking and Entertaining: Strawberry Rhubarb Tart

Though this tart was served with sweetened, whipped cream in
the class, I served it with vanilla ice cream

A few months ago, I took a spring pie and tart making class at Sur la Table (mentioned in this post).  The other students and I lucked out, because there were only three of us in the class!  In it, we made a Strawberry Rhubarb Tart, an Apple and Ginger Pie with Almond Crumble Topping, a Classic French Tart with Spring Fruits and a Lemon Meringue Pie.  Of course, we learned to make all components of the desserts, including Vanilla Short Crust Dough, Sweet Pie Dough and Vanilla Pastry Cream.  It was a fabulous experience!

I’ve made the Strawberry Rhubarb Tart twice since then-the combination of the tart rhubarb and sweet strawberries and crust are irresistible!
the ingredients-I used Cognac in place of brandy

Mixing the ingredients

the glaze

Though my pie crust isn't perfect looking, it won't be noticeable,
especially after the tart is plated

Glazing the tart

ready for the oven

The recipe can be found here and includes the Sweet Pie Dough recipe

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