Desserts Pastry

Strawberry Rhubarb Tart with Toasted Coconut

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I really really love rhubarb, but I rarely eat it these days because it’s not all that common in San Diego and definitely not in Texas when I was living there. It shows up from time to time in the store, but it is always very expensive. It is definitely something that I took for granted when I was a kid and lived in Ontario, where it grows in abundance. For those of you who have never had rhubarb, it is a vegetable that looks a lot like swiss chard when you see it in the store, but you can’t eat the leafy part of it. The red stalks are very bitter, but they turn into a delicious and sweet dessert when cooked with sugar. Rhubarb custard pie has always been a favourite of mine, and that was what I had in mind when I originally came across some at Sprouts a little while ago. I ended up changing my mind and deciding to try a strawberry rhubarb tart at the last minute when I also found some really delicious looking strawberries. 

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I combined the strawberry rhubarb filling with an almond crust (the same one that I use to make my Grandma’s linzer torte), and the combination ended up being so delightful. The flavours in this tart are really complex and subtle. You taste the almond and the Kirsch (cherry brandy) in the crust, but the strawberry rhubarb filling really steals the show. I topped it with a little bit of whipped cream and toasted coconut, and this turned out to be one of my favourite desserts that I have made. 

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Strawberry Rhubarb Tart with Toasted Coconut
For the crust:
300 grams flour
1 teaspoon baking powder
1 Tablespoon powdered sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon almond extract
3 Tablespoons Kirsch
1 egg
200 grams cold butter
2 Tablespoons shortening
200 grams ground almonds

Preheat oven to 375 degrees F.

Whisk together the flour, baking power, sugar, cinnamon and cloves in a large bowl.

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Make a dent in the center and add the almond extract, Kirsch and egg. Make a paste in the center.

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Cut the butter into cubes and add to the mixture. Combine with a pastry blender or fork until it is the texture of sand.

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Add the ground almonds and combine to form a dough.

Grease a 9-inch tart pan with removable bottom and press the dough into the pan.

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For the filling & topping:
2 cups rhubarb, sliced (I used 3 stalks)
2 cups strawberries, sliced
3/4 cup sugar
1/4 cup flour
Zest of 1 lemon
1 cup sweetened, flaked coconut
Whipped cream

Toss the rhubarb and strawberries in a bowl with the sugar, flour and lemon zest.

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Let sit for a few minutes until the sugar is dissolved.

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Add filling to the tart shell. Bake at 375 degrees F. for 20 minutes or until the filling is bubbling, and the crust is golden. 

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Let the tart cool completely before removing from the tart pan.

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Meanwhile, toast the coconut in a pan over medium heat, stirring constantly until browned (about 5 minutes).

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Serve the cooled tart with whipped cream and toasted coconut.

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Strawberry Rhubarb Tart with Toasted Coconut
Total time: 
 
Ingredients
  • For the crust:
  • 300 grams flour
  • 1 teaspoon baking powder
  • 1 Tablespoon powdered sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 1 teaspoon almond extract
  • 3 Tablespoons Kirsch
  • 1 egg
  • 200 grams cold butter
  • 2 Tablespoons shortening
  • 200 grams ground almonds
  • For the filling & topping:
  • 2 cups rhubarb, sliced (I used 3 stalks)
  • 2 cups strawberries, sliced
  • ¾ cup sugar
  • ¼ cup flour
  • Zest of 1 lemon
  • 1 cup sweetened, flaked coconut
  • Whipped cream
Instructions
  1. For the crust:
  2. Preheat oven to 375 degrees F.
  3. Whisk together the flour, baking power, sugar, cinnamon and cloves in a large bowl.
  4. Make a dent in the center and add the almond extract, Kirsch and egg. Make a paste in the center.
  5. Cut the butter into cubes and add to the mixture. Combine with a pastry blender or fork until it is the texture of sand.
  6. Add the ground almonds and combine to form a dough.
  7. Grease a 9-inch tart pan with removable bottom and press the dough into the pan.
  8. For the filling & topping:
  9. Toss the rhubarb and strawberries in a bowl with the sugar, flour and lemon zest.
  10. Let sit for a few minutes until the sugar is dissolved.
  11. Add filling to the tart shell. Bake at 375 degrees F. for 20 minutes or until the filling is bubbling, and the crust is golden.
  12. Let the tart cool completely before removing from the tart pan.
  13. Meanwhile, toast the coconut in a pan over medium heat, stirring constantly until browned (about 5 minutes).
  14. Serve the cooled tart with whipped cream and toasted coconut.

 

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