Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Without further ado, let’s get started!
Firstly, did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!
Also, don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!
If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.
I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!
Berry Rhubarb Tart
In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, both elegant and simple, is nothing short of delightful.
To make it, we start with a simple crust. First, almond and all-purpose flour stir with a bit of sugar before we cut in butter. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly. Next, press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.
Afterwards, strawberries and rhubarb toss with sugar, vanilla, and lemon zest. Cornstarch thickens the mixture before which is added next. Lastly, sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.
This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. Although this tart may appear to be difficult to prepare, I can promise it is shockingly simple. Certainly, this berry rhubarb tart makes the wait for rhubarb worth it.
Above all, I hope you have a great weekend and enjoy some dessert this week! All in all, this berry rhubarb tart is not one to miss!
If you like this berry rhubarb tart you should check out:
Berry Rhubarb Tart
This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
For the dough:
- 1–1/4 cup (160 gm) all-purpose flour
- ¾ cup (70 gm) almond flour
- ½ cup (100 gm) sugar
- 1 teaspoon salt
- 11 tablespoons (155 gm) cold unsalted butter, cubed
- 1–1/2 tablespoons milk or water
For the filling:
- 8 ounces hulled and quartered strawberries (about 1–1/2 cups)
- 8 ounces rhubarb, trimmed and cut into 1” pieces
- ¼ cup (50 gm) sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons sliced almonds
- Whipped cream, for serving if desired
- Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
- For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.
Recipe adapted from King Arthur Flour