This elegant tart combines tart rhubarb with sweet strawberries and creamy lime-thyme curd. The crispy pastry base perfectly complements the fresh spring filling, creating a wonderful balance of sweet and sour in every bite.
Instructions
Mix flour, icing sugar and salt in a bowl. Add cold butter cubes and rub with fingertips until mixture resembles breadcrumbs. Add egg and quickly bring together to form a smooth dough. Wrap in cling film and chill for at least 1 hour.
Butter a 28cm tart tin. Roll out chilled pastry between two sheets of baking paper and line the tin. Press edges neatly and trim excess pastry. Prick base with a fork and chill for another 30 minutes.
Preheat oven to 180°C (160°C fan). Line pastry with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove paper and beans and bake for another 5 minutes until golden. Remove and cool completely.
In a double boiler, whisk together lime juice and zest, eggs, sugar and thyme leaves. Heat while stirring constantly until mixture thickens (8-10 minutes). Don't exceed 80°C. Remove from heat and whisk in room temperature butter. Strain through fine sieve and cool.
Sauté rhubarb in a pan with half the sugar over medium heat for 3-4 minutes until slightly soft. Sprinkle over cornstarch and stir through. In a separate bowl, mix strawberries with remaining sugar and let stand for 10 minutes.
Spread lime-thyme curd evenly over cooled pastry base. Distribute sautéed rhubarb over the curd and arrange sugared strawberries decoratively on top. Chill tart for at least 2 hours.
Warm apricot jam and strain. Brush fruit lightly with jam for a glossy finish. Cut into slices and serve. Garnish with fresh thyme leaves.
Ingredients
- 250g plain flour 250 g
- 125g cold butter, diced 125 g
- 60g icing sugar 60 g
- 1 large egg 1 Stück
- 1 pinch salt 1 Prise
- 600g rhubarb, cut into 2cm pieces 600 g
- 400g strawberries, hulled and halved 400 g
- 80g caster sugar for the fruit 80 g
- 2 tsp cornstarch 2 TL
- 4 limes, juice and zest 4 Stück
- 3 large eggs for the curd 3 Stück
- 100g caster sugar for the curd 100 g
- 80g butter, room temperature, for the curd 80 g
- 2 tsp fresh thyme leaves 2 TL
- 1 tbsp apricot jam for glazing 1 EL
Baking Timer
The timer appears at the bottom right of the screen.
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