Spicy Strawberry Rhubarb Tart!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • Crust:
  • 1 sheet of frozen puff pastry thawed
  • Filling:
  • 16oz container of strawberries, tops sliced off and halved or quartered
  • 4-5 medium to large rhubarb stalks
  • 2 tsp. of fresh thyme
  • 1 tbsp. plus 3 tbsp. separated of red pepper jelly (store bought, any spicy jam will do)
  • 1 tbsp. of honey
  • 1 tbsp. balsamic vinegar
  • 2-3 tbsp. granulated sugar
  • 2 tbsp. arrowroot starch (can sub cornstarch)
  • Dusting sugar
  • Garnish:
  • Fresh thyme
  • whipped cream homemade or store bought (optional)
Instructions
  1. Pre-heat the oven to 400 degrees and pull out a large baking sheet and set aside.
  2. In a large bowl add the chopped strawberries. Peel the outer skin off the rhubarb using a vegetable peeler and chop into about ½ inch pieces horizontally. Add them to the bowl with the strawberries.
  3. Add the honey, 1 tbsp. of the pepper jelly, sugar, arrowroot starch, vinegar and thyme. Toss to coat the fruit with a rubber spatula. Set aside while you prepare the crust.
  4. On your work surface place a sheet of parchment paper on the counter. Sprinkle with some dusting sugar about 2 tablespoons. Place the thawed puff pastry over the sugar on the parchment paper. Gently roll out pastry to about 13x10 rectangle. Take a pairing knife and gently score the edges of the dough about an inch all the way around. Careful not to cut through the dough. Take a fork and score (poke) the entire interior of the dough.
  5. Toss the fruit once more and pour over the crust inside the scored edges. Make sure you get all the juice on there too. Sprinkle more dusting sugar over the entire tart and the edges.
  6. Carefully slide the parchment with the tart onto the baking sheet. Bake on the middle rack in the oven for 30 to 35 minutes until the crust is puffed and golden brown.
  7. Take the remainder of the pepper and place in a microwave safe bowl and heat in 20 second intervals until thin and spreadable. Pull the finished tart out of the oven, using a pastry brush, brush the fruit with the heated pepper jelly, sprinkle top with a little fresh thyme leaves.
  8. Allow to cool at room temp for at least 15 minutes before slicing into squares. Serve warm or room temp. Optional to serve with a dollop of whip cream. Best day of.
  9. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/06/05/spicy-strawberry-rhubarb-tart-hot-tart-summer/