Sharon's Recipes

JUNE: Strawberry Rhubarb Tart


1 10 inch short dough tart shell blind baked. Use your favorite recipe for pastry crust.
1.5 lbs rhubarb, enough for 5 cups
1/2 cup sugar
2 T. cornstarch
1 T. Strawberry Liquor
2 pints strawberries Current Glaze

Wash rhubarb. Trim and cut into 1/2-3/4 inch pieces. Toss in bowl with sugar, cornstarch and liquor. Spread in an even layer in the blind baked tart shell. Sprinkle any sugar left in bowl over the top. Bake until rhubarb is soft and thick, about an hour. Cool to room temp.

Wash and hull strawberries. Cut them in half and arrange in concentric circles over the rhubarb. Warm current jam or strawberry jelly til starts to liquify. Using a pastry brush, brush a thin layer over the fruit. Serve at room temp A dollup of whipped cream wouldn’t hurt either.


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