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Strawberry Rhubarb Tart Using Puff Pastry

I have a ritual that I do every time I cook, my kitchen must be thorougly cleaned, counters, floor, no dishes in the sink, every surface clean, for me it creates new energy and clears my kitchen. I also try to make sure everything I need is ready so I don’t have to go finding and grabbing with flour on my hands. So the ritual began early this morning in preparation for my puff pastry adventure. I had the butter in the freezer all night, the flour weighed and in the fridge as well. In retrospect I would not freeze the butter quite so hard because let me tell you it was hard work pounding that butter when it’s rock hard. In the video he makes it look easy, well not so much. I had it wrapped in plastic wrap which after a good pounding broke and I had to peel off the pieces from the butter. I decided to use a zip lock bag and sprinkled a little flour on the butter as per The Kitchn. It worked and I got the butter in a nice square and it was still pretty cold. The butter went back in the refrigerator while I rolled out the dough.

The dough comes together nicely in the food processor and forms a cohesive ball which I let rest for a few minutes under a damp tea towel. The hardest part of this recipe is pounding the butter initially, the rest goes very smoothly and if you have any frustration or feel the need to pound something try making puff pastry, it’s a stress reliever.

The first two turns went pretty well, it was hard to make it a neat rectangle but I did the best I could. After a 30 minute rest in the refrigerator I took it out for 2 more turns and there was a marked difference in the dough, it’s very soft, tender and pliable. Rolling it out was a breeze and doing the second set of 2 turns was easy. With only 2 more to go I have to say puff pastry is not all that much work but the proof is in the pudding I guess you can say and I was nervous to see how it turns out when baked.

Final Analysis: AMAZING recipe, with the exception of trying to pound frozen butter it was so easy to make. Honestly, I will never buy puff pastry again. It’s tender, flaky, buttery, pretty much perfect. I have enough dough in the freezer for another large tart. This recipe is a keeper. Also note, I am convinced using a good European butter is key, I used Kerrygold unsalted butter and it really does make a difference.

ready for the 4th turn see the flecks of butter

6 turns and I’m done, smooth, supple and feels like a beautiful dough if you look closely you can still see pieces of butter

 

strawberries and rhubarb

3 stalks rhubarb, washed, ends removed and cut into approximately 1/4 inch pieces

1 punnet of strawberries, trimmed, hulled and cut into pieces (quartered or halved depending on size)

1/2 cup sugar

1/2 tsp orange zest

dash of salt

2 tsp cornstarch

Mix everything in a bowl and let sit until sugar has melted and fruit has given off juices. Drain but save the juice. After draining sprinkle the cornstarch on the fruit and mix with a spoon. Pour the saved juice into a sauce pan and cook on medium heat until thick and reduced slightly. When you remove the tart from the oven cool for about 15 minutes then drizzle the thickened syrup on top of the tart. It’s delicious.

docked and ready for the fruit

Making the tart

Cut your dough in half and freeze the other half. Roll into a rectangle, using a sharp paring knife make a slice not all the way through so cut gingerly, you want the slice about an inch from the edges. Roll the edges to the cut line, dock the inside of the dough well with a fork (this is so it doesn’t puff). Arrange fruit on the dough, brush the edges with egg white that has been beaten with a fork. Sprinkle some finishing sugar or turbinado sugar on the whole tart. Bake in a pre heated 400 degree oven until golden brown and bubbly this tart took about 35-40 minutes.

 

54 Comments Post a comment
  1. I knew you could do it, Suzanne. Good tip about stress relief. *wink* Strawberries are great by themselves but add rhubarb and I’m a goner. Congratulations on winning your challenge. You rocked this!

    May 21, 2017
    • Let me tell you something, beating that dough was theraputic, LOL. Thank you so much Mary, I am so happy this worked out.

      May 21, 2017
  2. This is a wonderful recipe, dear Suzanne – this dought is not so easy to do, but you did ! And the problem with strawberries and rhubarb is that they give liquid. But you managed all right! Brillamment ( en français ! )
    J’ouvre mon ordinateur et juste je trouve votre recette et belle photographie. Marvellous. La semaine dernière, j’ai apprécié un petit crumble fraises rhubarbe at a pastry-shop. They use pour le crumble des ” petits sables bretons ” qu’ils font aussi, au beurre et très sucrés … How sweet.
    Bises, chère Suzanne, amitiés, et bonne semaine, avec toutes les bonnes choses de la belle saison – france

    May 21, 2017
    • Hello France, thank you so much. I was surprised that the dough was not too difficult the video done by Julia Chid and Richard Medrich really helped and this is something I will definitely make again. Yes the strawberries and rhubarb give off a significant amount of liquid, when you add the sugar and let them macerate and then drain the juices it helps, also adding a little cornstarch helped the juices to thicken as it baked. Merci mon ami, la petit crumbe fraises rhubarbe a l’air délicieuse. Bises chére France.

      May 21, 2017
      • C’est un bon conseil – merci dear Suzanne – do enjoy this new week- bises 🙂

        May 21, 2017
  3. To borrow a phrase from “Budderball”… Oh sweet mama! What a stellar outcome to your challenge, Suzanne.
    I always enjoy reading your commentary when things don’t go as expected, because it’s like being in-on the secret tricks of a master magician. Deliciously done (but I expected nothing less). Mega hugs!

    May 21, 2017
    • Lol, buddedball😂thank you so much Teagan I never know if something will work. Especially the first time I try it. Got lucky with this one for sure. ❤️❤️

      May 21, 2017
  4. You really deserve a star for this beautiful looking tart Suzanne. Pouring the thickened syrup after you bake the tart is a genius idea .

    May 21, 2017
    • Thank you so much Gerlinde. I didn’t want too much liquid baking in the tart so it would be crisp, not soggy. This worked very well. Have. Wonderful week!

      May 21, 2017
  5. This is so pretty. I do believe that there is a difference in home made and store bought.

    May 21, 2017
    • There is definitely a difference. Dufours puff pastry is very good but this one tastes better to me. It really is so easy I would do it again and follow your advise and not freeze the butter, at least not so hard. Thank you Mimi!

      May 21, 2017
  6. Mouth watering delicious! I have never made puff pastry. Too intimidating for me.

    May 21, 2017
    • Hi Michelle, thank you, honestly, it’s easier than you think. I was afraid of the unknown but when it is all said and done if you follow directions it’s pretty easy.

      May 22, 2017
  7. Just perfect Suzanne!! This is now on my list to make…

    May 21, 2017
  8. This sounds a scrumptious dessert Suzanne. Aldi, one of our German supermarkets does like an egg custard tart with a rhubarb and strawberry filling which I only buy occasionally and when I have visitors due to the size. It’s in a very shallow shortcrust pastry base which is glazed.
    xxx Massive Hugs xxx

    May 21, 2017
    • Hi David, oh that sounds lovely! I thought about a custard with this but changed my mind last minute. Thank you so much my dear and have a fantastic week ❤️😘

      May 21, 2017
  9. So glad you tried this. I’ve never bothered to make it since catering college. But recently I was horrified at only being able to buy puff pastry that isn’t even made with butter! It was horrible stuff. So your post is encouraging me to make this again. But I would use cold butter rather than frozen. Otherwise my counter would surely collapse!
    Your tart looks and screams deliciousness. 🙂

    May 21, 2017
    • Hi Johnny, I was terrified to make puff pastry and now I don’t know why it really was pretty easy, not too fussy at all. I got puff pastry dough also not made with butter it was horrible. Hope you are well thank you so much! Yes no more frozen butter👍

      May 21, 2017
  10. It looks absolutely AMAZING, Suzanne. I’m trying your version for sure- thank you for the inspiration and for proving that this recipe is tried and true. 🙂 Delicious!!

    May 21, 2017
    • Thank you so much Josette, it’s a great recipe and really easy. Only tip is don’t freeze the butter so it’s hard just really cold!! Thanks again and if you do make it let us know how it goes. I am making a savory tart with leftover dough.

      May 21, 2017
  11. Baking with Soul #

    We have the same ritual!💙 Looks super yummy!

    May 21, 2017
  12. Sandhya #

    Suzanne, I like to start with a clean kitchen- I feel energized to start the recipe then. Wish I was more organized with having all the ingredients lined up- will do that next time.
    Puff pastry is a huge challenge but I knew that a well accomplished baker like you would be successful at it ! Your spectacular tart is proof of that!

    May 21, 2017
    • Thank you Sandhya, starting with a clean neat kitchen does energize and I feel like none of the past is there and I am starting everything anew. I actually really liked making the puff pastry and the results were great, feel very lucky. Thank you again.

      May 22, 2017
  13. Your Tart with puffed pastry looks amazing. I will be using a similar recipe for rhubarb and strawberry pie. I do not have the courage for puff pastry yet.I am glad your challenge came out so well and so beautiful!

    May 22, 2017
    • Isn’t strawberry and rhubarb the most wonderful combination, hope you put your pie on the blog. Puff pastry at least in my mind was unreachable but when you actually make it, it’s not that difficult. Thank you so much.

      May 22, 2017
      • I do like strawberry and rhubarb but I also like rhubarb crisp it is an amazing tart and sweet combination. Was looking for my recipe last night since my rhubarb is ready to cut.

        May 22, 2017
      • I love rhubarb also, is it hard to grow? Rhubarb crisp is one of my favorites. Last year I made rhubarb liquor too!

        May 22, 2017
  14. Your puff pastry tart looks sooo amazing! I just couldn’t bring myself to make puff pastry from scratch yet, one day I hope!

    May 22, 2017
    • One day Jasline you should make it, follow the directions on the video in my first post, I guarantee it will be great. Thanks so much.

      May 22, 2017
  15. Really Great Gift Ideas #

    I too, am a clean kitchen fanatic!
    Love your blog, your photos, your recipes, your advice…
    and your smile!
    xoxo

    May 22, 2017
    • Thank you so much, starting with a clean, neat kitchen is so important to me as well. Thanks again.

      May 22, 2017
  16. I’m instantly in the mood for this now. I know what I’m making this weekend. Thank you Suzanne

    May 22, 2017
  17. Is it a hard work to prepare your puff pastry, Suzanne? I think you did once, you will proud of yourself, right? Good job, it is an amazing dessert! 🙂

    May 22, 2017
    • Well thank you Mochi, it really was not difficult at all. I enjoyed making it and was very proud and happy that it turned out well. ❤️❤️❤️😘😘😘

      May 22, 2017
  18. You did a great job, Suzanne 🙂
    I haven’t made this puff pastry, since I lived in Denmark. There is a reason, they call it Danish bread/cake or just Danish 😀
    Your recipe seems to work very well, so I might try again.

    May 22, 2017
    • Thanks Irene, the recipe is easy to follow and make, much more simple than I thought it would be. I love the dough, it’s so great to work with. Thank you so much!!

      May 22, 2017
  19. The pastry looks perfect, you did such a great job! You must have felt a great sense of achievement?? I know I would!

    May 23, 2017
  20. Oh my goodness Suzanne, that is a work of ART! Never in my life could I do this, kudos to you! xoxo (And I’m sure it was soooo delicious!)

    May 24, 2017
  21. Wow! Looks beautiful, Suzanne! 🙂

    May 25, 2017
  22. Sounds absolutely delicious. Love working with puff pastries! Beautiful posy Suzanne.

    May 25, 2017
  23. Home-made puff pastry, that is the way to go,…:)
    Your tart looks absolutely wonderful! Such yummy combined flavours!
    MMMMM!

    May 29, 2017
  24. So wonderful! I made puff pastry from a book when I was around 19. I don’t know why I wanted to try it so badly, but I do remember thinking “Never again!” Now I’m changing my mind! What a glorious tart!!

    May 30, 2017
    • Wow, so young to make puff pastry, good for you. I was kind of surprised at how it’s not as hard as I thought it would be. Thank you so much😘

      May 31, 2017
      • I might have to give it another go – I have noticed a LOT of cooking I did when I was young was so very hard and now those things don’t seem that bad anymore, 35 years later, lol! I have been wanting to try King Arthur’s “Rough Puff.”

        May 31, 2017
      • Have to look that up never heard of rough puff 👍

        May 31, 2017
      • Just a much easier puff pastry with only a few folds…kind of a “cheater” puff!

        June 1, 2017
  25. Homemade puff pastry!! Wow Suzanne– you make it look easy– with great photos & instructions. And that tart just looks like summer. Beautiful. xox

    June 1, 2017
    • It’s really not that difficult Rhonda, I was surprised. Going into it I thought it would be really hard but it’s not that bad and the puff pastry is so much better than anything you buy commercially prepared. Thanks so much!

      June 1, 2017
      • You have me intrigued Suzanne. I use the frozen kind regularly but have never even thought of making my own! Thanks for giving us the nudge… Happy weekend ahead! Do yo have plans?? xo

        June 1, 2017
      • It’s easier than you would think Rhonda. Totally doable. Thank you so much!!

        June 1, 2017
      • Good idea to double it Suzanne– can you freeze the dough?? I know we’d use it! Happy weekend! xo

        June 3, 2017

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