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Strawberry-Lime Rhubarb Tart

May 6, 2015 By Lori 2 Comments

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Dazzle her this Mother’s Day with a show-stopping dessert that’s simple as pie!

It’s Mothers Day. You need a dessert. Sometimes a helpful shortcut will give you the little push you need to get the job done right. In this simple but stunning Strawberry-Lime Rhubarb Tart, save some time and effort by using store-bought pastry dough. Trust me, no one will notice, the amazing flavour of the fruit filling and whipped cream is really the star of the show.

Strawberry Rhubarb Tart_4 Around here, local rhubarb is in season from April until September and can be harvested 3-4 times during that time. I like to freeze fresh rhubarb pre-washed and cut into 1″ cubes, so for me it’s easy to just pull some out to thaw anytime I feel like a pie. Don’t let that stop you though, this tart would be great with any fresh fruit – raspberries, cherries or blueberries.


Strawberry Rhubarb Tart_3 Strawberry Rhubarb Tart_5 If whipped cream is all you have on hand, that would be a perfect finish to these tarts. However, if you want to take it up a notch this Mascarpone Whipped Cream with fresh lime zest is an amazing compliment to the fruit filling. Enjoy!

Strawberry-Lime Rhubarb Tart

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Ingredients
  

  • 1 - homemade or store bought pastry crust dough
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • zest if one lime
  • 3 cups fresh fruit, 1-/12 cup sliced strawberries + 1-1/2 cup rhubarb, chopped into 1" pieces

Instructions
 

To make filling:

  • In a medium saucepan, toss all ingredients and stir to coat fruit. Place over medium-high heat and cook, stirring frequently, until sugar is dissolved and the fruit starts to soften. Set aside.

To make tarts:

  • Grease 4-3" tart tins with butter. Roll out pastry dough and with a 4" round, cut out 4 circles. Press dough circles into each tart tin.
  • Divide the fruit mixture between the 4 tart tins - do not over-fill. Place on a baking sheet and bake at 400ºF for until fruit is bubbling and pastry is golden, about 13-18 minutes. Let cool completely, then remove from tart tins. Serve topped with Mascarpone Whipped Cream and more lime zest.

Mascarpone Whipped Cream: In a small bowl mix 1 cup whipping cream, 1/3 cup Mascarpone cheese, 1/4 cup confectioner's sugar, 1 tsp vanilla, 1 tsp cornstarch. Whip on high until stiff peaks form.

     

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    Filed Under: Baked, Dessert, Pies

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    Comments

    1. mirjana Suric

      May 7, 2015 at 5:39 pm

      Dear Lori. I do enjoy your magazine and mostly your wonderful recipe. My daughter love it also. She is in Utah. This is how far you travel. HA HA . Lucky you!
      Thank you so much for making our boring life much richer. (in the kitchen).
      XOXO
      Mirjana

      Reply
      • Lori

        May 7, 2015 at 6:41 pm

        Thank you Mirjana, Happy Mother’s Day!

        Reply

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