Prep time: 25 min
Bake time: 35 min
Cook time: 12-15 min on med
Makes: 12
Rue-berry is short for my Rhubarb-Strawberry tarts. They are sweet, with a little pucker to them and are surprisingly light.
Ingredients:
2 c. cleaned, quartered strawberries + 1/2c. granulated sugar
4c. cleaned chopped rhubarb+ 1 1/2c. granulated sugar
1 squeeze half a lemon
1/2 tsp. salt
1/4c. water
1/2c. strawberry jam
2 tbsp. cornstarch+ 1/4.c of water
Directions:
clean and cut berries into quarters, then add 1/2c. sugar. Allow to macerate for a few minutes.
in a medium saucepan add 4 cups of cleaned & chopped rhubarb
add 1/4c. water with 1 1/2 c. of white sugar.
turn onto a med heat and allow the rhubarb to breakdown halfway then stir in the strawberries.
add salt,
strawberry jam
1/2 juice of a lemon
a little cornstarch slurry
stir all the ingredients together with a wooden spoon
cook on med until the everything is combined and the slurry has thickened up the mixture.
take it off the stove.
taste to ensure it is up to your liking. I like sweet with a little sour, but some of you may like a little more sour so just add less sugar.
Pastry
2 1/2c. A.P. Flour
1/2tsp. salt
2 tbsp. granulated sugar
1 stick of cold chopped butter
1/3c. crisco
1 beaten egg
2-3 tbsp. vodka
3-4 tbsp. cold water
1 lg. biscuit cutter 3.5 inches across
1 tart tray or muffin tray
Extra flour for dusting the pastry
Directions:
Normally my secret to good pastry is vinegar but I had heard that vodka was a good alternative to tender flaky dough. When the pie bakes, the alcohol evaporates and leaves a flakier pastry.
sift flour, salt and sugar into a bowl
add 1 stick of cold butter cubed
blend the pastry together with your hands until the mixture resembles and nice crumbly texture, or use your food processor.
Be-careful not to over mix or your pastry will be tough.
add the crisco, beaten egg and vodka
combine the ingredients together
if you need to add a little cold water to help it along you can. Just until the ingredients start to come together then form into a ball.
I like to leave the pastry wrapped up in plastic wrap and refrigerated for at least 30 minutes or even longer. So the dough can rest and it can firm up and is easier to roll out. It will also holds up better during bake time.
when the dough has rested roll it out on a clean surface, add a little flour to the surface to help roll it out.
roll the pastry into a nice even circle at a little less than a quarter inch thick.
use a large biscuit cutter around 3.5 in. across. to cut out your circles.
drop each of the pastry rounds into a buttered & floured tart tray and make sure you fit the pastry rounds into each individual tart rounds with your fingers
poke the bottom of the pastry with your fork.
I do like to blind bake my pastry shells for 10 minutes at 350, then I take the beads out and fill my tarts with the rhubarb berry filling, add the crumble topping then bake for 20-25 minutes or until the pastry starts to lightly brown.
Crumble topping
1/2c. A.P. flour
3 tbsp. granulated sugar
3 tbsp. cold butter
Crumble the mixture with your hands until the mixture resembles cornmeal.
Then you’re ready to go with the crumble topping on those tarts!
Serving these sweet little puckery Rue-berry tarts requires fresh whipped topping a nice cuppa tea and someone to share it with!!
With the left over rhubarb & strawberry jam like mixture, it goes great on toast, biscuits, scones, ice cream, and great with yogurt or cottage cheese!
This would be a good addition to a whip cream dessert, like my strawberry Fool with a light buttery cookie crumbled over the top!
My dad always had rhubarb in the garden and we always had rhubarb pies, crumbles and tarts. They were always served with warm custard over top. Especially being up north it was such a comfort dessert in the fall. The warm custard over top is also a part of my British up-bringing.
My grandmother always made rhubarb crumble, unfortunately I don't think I can channel her as well as my cousin can! So Kylie, I challenge you to a crumble!! I know you can do it!! Send me pics!!
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