RHUBARB TART RECIPE RECIPES

Name: Heavenly Blueberry Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings.
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1/8 teaspoon salt; 1/2 cup cold butter; 1 tablespoon vinegar; FILLING:; 4 cups fresh blueberries, divided; 2/3 cup sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

HEAVENLY BLUEBERRY TART RECIPE: HOW TO MAKE IT

Heavenly Blueberry Tart Recipe: How to Make It image

Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 173mg sodium, CarbohydrateContent 59g carbohydrate (36g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

STRAWBERRY RHUBARB PIE RECIPE - NYT COOKING

Strawberry Rhubarb Pie Recipe - NYT Cooking image

This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.

Provided by Florence Fabricant

Total Time 1 hours 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ''minute'' tapioca
3 tablespoons unsalted butter
2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
¾ teaspoon sugar, plus extra for sprinkling
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
½ cup ice-cold water
1 tablespoons milk

Steps:

Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
Preheat oven to 425.
Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Nutrition Facts : @context http//schema.org, Calories 508, UnsaturatedFatContent 8 grams, CarbohydrateContent 64 grams, FatContent 27 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 17 grams, SodiumContent 153 milligrams, SugarContent 29 grams, TransFatContent 1 gram

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