While we make excellent pies, making them beautiful is one thing we haven’t quite mastered, so we decided to make a rustic tart. So we decided to make a strawberry rhubarb galette. Ingredients 120g plain flour 6 tablespoons cold cut into chunks Kerrygold Irish Creamery Butter 454g 1 large egg yolk (reserve white) 3 to 5 teaspoons ice. Spoon into crust sprinkle with cinnamon sugar. Rustic Fruit Tart The key to this recipes success is to have about 5 cups of fruit, but switch the fruit varieties with each season. Beat pudding mix and milk in medium bowl with whisk 2 min. On one of recent sojourns to the Omaha Farmer’s Market, we found a beautiful bundle of rhubarb, the stalks a mix of red and green with a nice snap. Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Sweet strawberries temper the tart rhubarb to make a seriously delicious team. In a separate bowl combine blueberries, lemon juice, lemon zest, flour, and cinnamon. Roll out pie crust onto flour until it's approximately 1/8' thick. Bake in the preheated oven until edge of. Prepare cookie sheet with wax paper and flour, or flour pizza stone. Press dough into the bottom of the prepared pan prick with a fork. Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor pulse until a soft dough forms. Then pour into a strainer to release any extra juices. In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Lightly coat a 9-inch tart pan with cooking spray. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone. The end of May means its rhubarb and strawberry season. Preheat the oven to 350 degrees F (175 degrees C). Serve warm or at room temperature, lightly dusted with icing sugar.Is there any better combo than a strawberry and rhubarb dessert? We don’t think so! Check out this strawberry rhubarb galette! Brush edges with egg and sprinkle with coarse sugar.īake in 375✯ (190✬) oven for 20 to 25 minutes or until pastry is golden brown and peaches are tender. Fold edge of the dough up and over filling, pinching pastry to enclose fi lling. In small bowl, combine granulated sugar, fl our and nutmeg sprinkle over fruit and toss gently.ĭivide fruit mixture evenly into centre of each circle, leaving 1-1/2-inch (4 cm) border. Sprinkle with lemon juice and gently mix. Shape into a disk cover and refrigerate for at least 1 hour. Gradually add egg yolk and water, tossing with a fork until a ball forms.

Peel peaches and cut into thin wedges place in large bowl with berries. Directions In a small bowl, combine the flour, sugar and salt cut in butter until mixture is crumbly. Using parchment paper, transfer pastry to large baking sheet. Cut corners off pastry to make rough rounds. Add the berries and sliced plums and toss until coated. Then place in a tart pan lined with baking paper and buttered lightly. Combine sugar, tapioca starch, and vanilla in a medium sized bowl. Lightly fl our and roll each sheet to 11-inch (28 cm) square. Roll out dough thinly on a lightly floured work surface. Unroll puff pastry sheets, leaving pastry on parchment paper. Strawberry Rhubarb Galette While we make excellent pies, making them beautiful is one thing we haven’t quite mastered, so we decided to make a rustic tart.

Rustic berry tart recipe