Experience the irresistible harmony of sweet strawberries and tangy rhubarb in these flaky tarts. One bite delivers a burst of sunshine on your plate.
Preparation time: 45 minutes
Chilling time: 2 hours
Ingredients for 6 tarts:
- 300 g wheat flour
- 75 g buckwheat flour
- 180 g butter
- 60 g sugar
- 2 eggs
- 300 g rhubarb
- 150 g strawberries
- 1 tbsp cornflour
- Juice and grated zest of ½ lemon
- 1 tbsp vanilla sugar
- 2 tbsp sugar
- Powdered sugar, for dusting
- Cling film and baking tray with baking paper
Read also: Recipe for a strawberry risotto
Step-by-Step Preparation
- Combine the wheat flour, buckwheat flour, diced butter, sugar, 1 egg, and a pinch of salt in a bowl. Knead quickly into a smooth, supple dough, adding a splash of cold water or extra flour if needed. Shape into a ball, wrap in cling film, and chill for at least 30 minutes.
- Wash the rhubarb, remove tough strings, and cut into pieces. Wash and dry the strawberries, remove the hulls, and halve or quarter them. In a bowl, toss the fruit with cornflour, vanilla sugar, lemon zest and juice, and sugar.
- Preheat the oven to 180°C (convection). Roll out the dough on a floured surface or between baking paper sheets into a large circle. Cut out 6 circles (about 15 cm diameter, using a saucer as a guide). Place on the lined baking tray. Add filling to the center of each, leaving a 2 cm border. Fold the edges loosely over the filling.
- Beat the remaining egg with 1 tsp water and brush over the dough. Dust lightly with powdered sugar to avoid burning.
- Bake for about 30 minutes until golden and cooked through. Cool on a wire rack.
Explore more strawberry and rhubarb recipes in the July issue of Santé.
