Strawberry Rhubarb Tart with Oat Topping
It’s time for some more sweet in your remedy! For those Carrot Cake Cupcakes I shared last week, I took you to my beginnings in the food blogging world and today I am here to finally use a Christmas gift from those beginnings! I got these tart pans probably around the time I was determined to begin Sweet Remedy. That is how long they have been sitting in my closet unused and neglected. Poor little tart pans, I am sorry for ignoring you.
I’ve been making quite a few desserts lately. I think I just really missed baking. In the past week I’ve made: Carrot cake cupcakes, banana muffins, lemon meringue pie, and these precious tarts. How adorable are mini tart pans? I knew you’d think so too.
On top of me making all these sweets, my brother sent my mom a cheesecake for her birthday from Harry & David. Guess who has been eating that? So as you can imagine, I need to take a dessert-making hiatus. There has been too much glucose in my blood this week.
I have a confession. I have never, ever used rhubarb in my baking and when I saw the lovely red stalks at the farmers market I knew I needed to do something with them. Alongside them were some luscious red strawberries. Fine placement and marketing by the farmers. Of course I bought both and went on my marry way dreaming of what to do. At first I wanted to make homemade pop tarts and was fully planning on doing so but when I opened up my pantry I saw these unused tart pans and they almost spoke to me. I eased their pain and filled them with dough, strawberries and rhubarb.
I could have left the top as it was but I was also toying with the idea of making a rhubarb strawberry crisp but since I’ve done the crisp thing many times I nixed it. Instead I took the best of both desserts and put them together to make these oat-topped tarts.
Love is in the air, for sure. These little tarts are so charming and I’m not afraid to declare my love for them! I ate half a tart and brought the other 2 to my neighbors, who I am sure are having a love/hate relationship with me right about now. They love me because I bring them dessert and hate me because I bring them dessert! I kept one for my mom who never ate it. I ended up caving and eating it.
No tart was abandoned in the making of this recipe.
When using rhubarb, make sure you cut those leaves off the stalks because apparently, they are poisonous. Another tip: Chop and slice the rhubarb and strawberries and top with the sugar before starting the dough. This way, you won't have to wait too long to get started on the filling.
Yield: 4 mini tarts or 1 large tart
Prep Time: 35
Cook Time: 45 minutes
Total Time: 1 hour and 20 minutes
For the tart dough:
1 1/2 cups all purpose flour
1/8 tsp salt
1/2 cup butter (1 stick)
1/4 cup sugar
For the filling:
3 stalks rhubarb, chopped
1 1/2 cups strawberries, hulled and sliced
3 Tbsp sugar
1/2 cup water
2 Tbsp cornstarch
For the topping:
1/2 cup oats
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup butter (1/2 a stick)
Make the tart dough:
Mix together the flour and salt. Place the butter in your electric or hand mixer and beat until softened. Add the sugar and beat until fluffy. Add the egg and mix until fully incorporated. Add the flour and salt mixture all at once and beat until the mixture comes together in a ball. Chill for 30 minutes or up to 2 days in the refrigerator.
Preheat your oven to 350 degrees F. After dough has chilled cut the ball into 4 equal pieces. Lightly butter your tart pans and gently press the dough into each pan. Cut the excess off at the top with a knife and poke holes into the pressed dough with a fork. Put the tart pans on a larger baking sheet and bake for 15 minutes, crust will be golden brown.
Alternatively: You can mix the dry ingredients together and cut the butter in with a pastry cutter. I find the method above to work just as well.
Prepare the filling:
Place the rhubarb and strawberries in a heavy-bottomed pot. Pour the sugar on top and let sit for about 10 minutes. Place pot on the stove and turn the burners on to high heat. Add the water and cornstarch and stir, while slightly mashing the strawberries. After about 5 minutes turn the heat down to medium and cook for another 5 minutes, while stiring.
Prepare the topping:
Mix the oats and brown sugar together in another pot. Add the butter and let melt. Add the cinnamon and stir.
Bringing it all together:
After the tart pans are pre-baked and you have made your filling and topping, pour the filling into the baked tart shells and sprinkle the oat mixture on top. Bake for another 15-20 minutes.