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Home / Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pate Brisee
  • Strawberry Rhubarb Pie Filling
  • Method of Assembly

Pate Brisee

1020g (36.0oz)
21g (0.7oz)
510g (18.0oz)
240g (8.5oz)
113g (4.0oz)

Method of Preparation

  1. Combine together the flour and salt in the mixer. Add the butter and blend on medium speed with the dough hook attachment until a paste forms, about 4 minutes.
  2. Combine the water and eggs. Add the water and egg mixture gradually to the flour mixture while mixing on low speed, and mix until a shaggy mass forms. Tightly wrap the mixture with plastic wrap and allow to rest under refrigeration for 1 hour.
  3. Turn out the dough onto a lightly floured work surface. Gather and press it together. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling.
  4. Roll out half of the dough to a thickness of 1/8 inch and line a large fluted tart pan.
  5. Place a piece of plastic wrap on the surface and fill with rice grains to weigh down the center.
  6. Blind bake the dough at 300°F/148°C for approximately 20-30 minutes or until cooked but no color has been achieved.
  7. Allow the crust to cool completely before filling.

Strawberry Rhubarb Pie Filling

80g (2.8oz)
200g (7.1oz)
800g (28.2oz)
200g (7.1oz)

Method of Preparation

  1. Combine the and sugar until well mixed.
  2. Lay the strips over the filled blind baked tart shell and weave the strips to create the desired appearance.
  3. Lightly egg wash the surface of the dough and bake in a 350°F/176°C for approximately 20-30 minutes or until the mixture is bubbling and the crust is a golden brown color.

Method of Preparation

  1. Roll out the 2nd portion of pate brisee dough to 1/8 inch thick and cut thin strips measuring approximately ½ inch wide.
  2. Lay the strips over the filled blind baked tart shell and weave the strips to create the desired appearance.
  3. Lightly egg wash the surface of the dough and bake in a 350°F/176°C for approximately 20-30 minutes or until the mixture is bubbling and the crust is a golden brown color.