Culinary Institute of America

Strawberry Rhubarb Tart

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Preparation info
  • Makes

    1

    tart ( 9 in 23 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 6

Method

  1. Combine the sugar, cornstarch, cinnamon, and cloves. Toss together with the rhubarb, strawberries, and lemon juice.
  2. Divide the pâte brisée in half. Roll out one piece ⅛ in/0.3 cm thick and line the tart pan. Spoon the filling into the tart shell.
  3. Roll out the remaining dough ⅛ in/0.3 cm thick. Cut it into strips ½ in/1 cm wide. Weave a lattice over th