It’s hot, hot, hot! That’s right, we are officially thrown into summer here in Chicago. Never know what you’re going to get here. Last weekend, 40-degree temps, this weekend 90s! I prefer the latter! You know what else is hot, hot, hot? My Spicy Strawberry Rhubarb Tart!
Summer in Chicago is officially on! With the city buzzing and reopening fully in a week we are all itching to get out, gather and find joy! However, I will say I am not a fan of the old traffic! Can’t have it all, I guess. So, what comes with summer is cookouts and outdoor gatherings, BBQs, and potlucks! Sunburn, sunscreen, and sunglasses will be our new uniform. Cool refreshing beverages (rose’ all day for me), cool treats and cool beats 😊 to enjoy the day! Nothing better than a Chicago summer!
Speaking of cookouts and BBQs, I have the perfect summertime tart for your next gathering. My Spicy Strawberry Rhubarb Tart uses my favorite in season fruit. Strawberries, combined with the tarter, tougher rhubarb make up the topping for this easy, no fuss tart. It’s no fuss because the crust is store bought puff pastry. The whole thing takes about 20 minutes to throw together and about 30 minutes to bake. That’s it. It can be served at room temp so makes it great for the aforementioned gatherings. It really is sweet (tart)!
Perfectly tender fruit, glazed with more of that spicy pepper jelly atop that beautiful golden brown caramelized crust! Delish!
More gratuitous crust shots…
So don’t forget the sunscreen this weekend, remember to hydrate with water (between your glasses of rose’) and invite your friends over for a cookout and bake my Spicy Strawberry Rhubarb Tart. Now get out there and get your hot tart summer on!
Happy Weekending & Summering It!
Diane
- 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)
- Pre-heat the oven to 400 degrees and pull out a large baking sheet and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
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