Hey y'all, back with part two of my tart story. Pie crust story here. So after eating the original batch of strawberries fresh from our garden that inspired the idea, I went out and bought strawberries and rhubarb from the store. Because. I. had. to. make. this. pie. Again, here's the original strawberry-rhubarb tart recipe. It's awesome. I've had good strawberry rhubarb pie before, and this one was not runny or watery at all! Here is my version of the recipe:
- Combine rhubarb, 1 cup strawberries, sugar and
lemon zestin a large nonreactive saucepan. Let stand for 20 minutes (35 minutes if rhubarb is frozen). (Ha! try 10 mins) Bring to a simmer over medium-low heat. Cook, stirring often, until the rhubarb is tender but still holds its shape, 5 to 8 minutes.
- Meanwhile, stir cornstarch and water in a small bowl until smooth. Stir into the simmering fruit. Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled. (FF>> stuck it in freezer for 20 mins)
- Shortly before serving, spread the strawberry-rhubarb filling evenly into the tart shell. Arrange the remaining 2 cups strawberries decoratively over the filling. (My "decoratively" involved pouring it on and making the top even. No fancy designs)
Heat jelly in a small saucepan over low heat, stirring constantly. With a pastry brush, glaze the strawberries with the jelly.Nom nom nom...