Sunday, April 27, 2014

8 Ingredient Strawberry Rhubarb Tart...Summer is Here!

What would your perfect day look like?

Mine would start early in the morning with some oatmeal, tea and reading. Then I would pop a chick-flick on while experimenting in the kitchen. I'd then bring those baked goodies to a brunch with friends and enjoy delicious food and great company.

Then the party would head the beach! We'd drive with the top down and the music blaring, iced coffee in had. Once at the beach I'd simply soak up the sun, read a good book and have good conversation. If the water was warm enough I'd get in.

Before heading home we'd stop at a hole in the wall food joint and eat our fill. Then the day would end with popcorn and a good movie. 

And then I'd sleep like a baby.

Of course this is just one of many days that I would love, but this one was real and happened yesterday! Two of our friends were in town for the weekend and they only had two things they wanted to do: see friends and go to the beach. So we made it happen!

While my sister Ruth and I were in Ireland we went to a farmer's market and of course I couldn't stop thinking of recipes I want to try out in the kitchen based on the colorful produce and baked goods we saw. I have always loved anything combining strawberries and rhubarb, but I had never bought rhubarb before. When we saw the bright, red rhubarb at the farmers market I knew I had to try cooking with it A.S.A.P., and a Saturday brunch with friends was the perfect time to do that.

This Strawberry Rhubarb Tart is oh, so easy and only requires 7 ingredients! I hope you enjoy it as much as we did.

Strawberry Rhubarb Tart
(Serves 8)


Single Pie Crust:
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons earth balance spread, chilled + a little more for brushing
  • 3-6 tablespoons ice, cold water
Strawberry Rhubarb Filling:
  • 2 cups chopped rhubarb (~1/2 lb.)
  • 1 cup chopped strawberries
  • 1/4 cup + 2 tablespoons sugar + a little more for sprinkling
  • 1 tablespoon lemon juice


For the pie crust:

  1. Whisk together the flour and salt in a large bowl.
  2. Add in the chilled, earth balance spread and use a pastry cutter (or your hands) to cut the spread into the flour until course crumbs form. Use an up and down chopping motion. The crumbs should be no larger than pea-sized.
  3. Add in 3 tablespoons of ice water and stir with a fork. Draw the flour from the bottom of the bowl to the top and push down any large clumps.
  4. Add more water by the tablespoon until you can pinch a marble-sized amount of dough with your fingers and it stays together. Only add as much water as is necessary!
  5. Shape the dough into a ball and wrap it in saran wrap or place it in a plastic bag and chill it in the fridge for 1/2 hour to 2 days.
For the filling and to assemble the tart:
  1. Preheat your oven to 400 degrees.
  2. In a medium-sized bowl, mix together the chopped rhubarb, strawberries, sugar and lemon juice until the strawberries and rhubarb are well coated. Set aside to let the mixture moisten.
  3. Take out your chilled pie crust and on lightly floured parchment paper roll the ball into a 14" circle, about 1/8" thick.
  4. Place the parchment paper and dough on a baking sheet and carefully spoon the strawberry and rhubarb mixture into the middle of the circle, leaving about 2 inches of dough around the edges.
  5. Fold the edges of the dough over the filling one section at a time and push the overlapping dough together slightly so that it sticks together. Continue this all the way around the tart until it's finished.
  6. Brush some melted earth balance on the top of the crust and sprinkle with coarse sugar. 
  7. Bake for 40 minutes until the crust is golden brown.
  8. Let the tart cool for a while and then cut into 8 slices and serve!
Notes: I used the ratios for Crisco's pie crust recipe for the crust and substituted earth balance spread for the crisco.

For step-by-step pictures see below!

Eat Consciously,


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