Monday, December 10, 2012

Tarte à la rhubarbe et aux fraises (Rhubarb and Strawberry Tart)

For the third year, we've got a vegetable garden. And for the first time, it's doing really well! Yesterday my husband excitedly told me that there was plenty of rhubarb and could I make him a rhubarb and strawberry tart. Well of course, as I love cooking, and I love nurturing others, this was an occasion not to be missed!

So I set down to the task, reminiscing about all the rhubarb tarts, rhubarb and strawberry jams, and rhubarb fools my Mum used to make when I was growing up! There's something about smells and food that bring back so many warm and fuzzy memories. I will just say though, that being on a diet (that story will be for another post) does not make my life easy on days like this. The result was a hit, with my darling saying it was the best "tarte" I had ever made. Needless to say that put a big smile on my face!

You will notice that in the recipe, I use glucose powder instead of sugar. In short, I strongly recommend you read What is wrong with sugar, and Glucose as a sugar alternative. I've since started replacing sugar by glucose powder in all my recipes. I made a yummy carrot cake a couple of weeks ago and two lots of ice cream which were a hit!

This recipe is inspired by my cooking "Bible", Croqu' menus, which I received in cooking class when I was 13, as well as my creativity and cooking knowledge.

Preheat oven to 250°C.

For the "Pâte sablée" (pastry):
200g flour
1/2 tsp salt
100g cold butter, cut into small pieces
2-3 tbsp glucose powder
1/2 lemon zest
1 egg, beaten
1-2 tbsp water

Put flour in a bowl or on your work bench. Add salt and mix. Add butter, rub between fingers until you reach a sand-like consistency. Make a fountain in the middle.

Add sugar and lemon zest. Mix beaten egg and water in a small bowl, then pour into fountain. Mix everything together quickly.
My Gran tought me that the secret to perfect home made pastry is cold hands!
Form a ball, wrap in cellophane, and leave in fridge for about 30 minutes.

To assemble the "Tarte":
Wash and cut into quarters roughly one punnet of strawberries. Wash and cut the rhubarb into small cubes. The quantities here may vary according to how many strawberries you want with your rhubarb, or visa versa.

Roll out the pastry, lay out in baking dish, then prick the base with a fork.

Arrange the fruit on the pastry - follow your creativity! Sprinkle with 3-4 tbsp glucose powder.

Put your "tarte" into the oven for about 10 to 15 minutes.

In the meantime, prepare the "liaison":
1-2 dl milk or cream
1 egg
2-3 tbsp glucose powder

Mix all ingredients together.

Take the "tarte" out of the oven, pour the mixture over evenly, and put back in the oven for another 10 to 15 minutes until pastry is nice and golden.

Serve with yoghurt, whipped cream or ice cream.

Et voilà! Bon appétit!


  1. Yes, warm fuzzy memories indeed! Must go now and make a cauliflour cheese for MY hubby! Mum

  2. This recipe looks nice, and easy enough (even for me); I ought to give it a try. Besides, is that a road map of Switzerland you use as a table layout? Cheers!

  3. Thanks Nico. Yes it is a road map of Switzerland. Good spoting as Letitia would say! I thought it would be a good idea as it's a Swiss recipe :-)