Rhubarb & Strawberry Tarts by Jeanne Horak from Cooksister.com
1. Wash and chop the strawberries and the rhubarb.
2. In a large bowl, combine the chopped fruit, Prosecco or sparkling wine, sugar, corn starch, lemon juice and ginger. Stir well to mix. Allow to soak while you prepare the pastry.
3. Combine the flour, icing sugar and salt in a mixing bowl.
4. Rub the cubes of Lurpak® into the flour, icing sugar and salt mixture using your thumbs and forefingers. The mixture should end up resembling breadcrumbs.
5. Use a lightly floured rolling pin to roll the dough out on a clean surface. Roll until the dough is about 3mm thick.
6. Cut or tear pieces of the rolled dough about the same size as your flan tins. Using your fingertips, press the dough into the tin, making sure the base and sides of each tin are evenly covered. Chill the tins in the fridge for 15 minutes. Pre-heat the oven to 180ºC.
7. Fill each flan pastry case with fruit. Spoon 2 tbsp of the soaking fruit liquid into each mini flan tin (or 6 tbsp into each large flan tin) but do not overfill – leave room for the liquid to bubble up during cooking.
Ingredients
- Special Equipment:
- Kitchen scale
- Measuring jug
- 8×3.5 inch fluted flan tins (loose bottomed) OR 2×6 inch loose-bottomed
- palette knife
- rolling pin
- For the pastry:
- 200g flour
- 50g icing sugar
- pinch of salt
- 100g Lurpak® Slightly Salted butter, cubed (1.5cm cubes)
- 1 egg yolk, lightly beaten
- 1 tbsp iced water
- For the filling:
- 2 cups chopped rhubarb (about 350g)
- 2 cups chopped strawberries (about 400g)
- 75ml Prosecco/sparkling wine
- ½ cup caster sugar
- 1.5 tbsp cornstarch
- 2 tsp lemon juice
- ¼ tsp grated fresh ginger
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Margaret Howitt - 22/03/2011 - 12:38pm
Sounds delicious I am definitely going to make them
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Jean - 21/03/2011 - 10:43pm
I was intending to try this recipe for the Rhubarb and Strawberry Tarts, but could you please tell me what is the cooking time for the flans?
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janet dodge - 21/03/2011 - 5:01pm
it looks wonderful will try it the weekend
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J.DAVIS - 21/03/2011 - 3:27pm
It doesn't appear to have a cooking time
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