Strawberry Rhubarb Tart with Sweetened Mascarpone Cheese and Candied Rhubarb Chips

Ingredients

Yield:

1-10" Tart

• Pie Dough:

  • 2# All purpose flour
  • 1 T. Salt
  • 1# 8 oz. Unsalted butter, cold & cubed
  • 11 oz. Ice cold water

• Strawberry-Rhubarb Jam:

  • 6 oz. of Granulated sugar
  • 1 Vanilla Bean
  • 2 oz. Water
  • 1# Fresh Rhubarb, coarsely chopped
  • 2 oz. Red Wine
  • 2# Strawberries, sliced

• Whipped Mascarpone:

  • 3 oz. Mascarpone Cheese
  • 3 oz. Whipping Cream
  • 2 oz. Powdered sugar
  • 1.5 t. Aroma Fiori di Sicilia essence
  • Note: Aroma Fiori di Sicilia is a specialty essence from Italy and available through Albert Uster Imports.

• Candied Rhubarb Chips:

  • 1-2 Stalks Fresh Rhubarb
  • Simple syrup

Preparation

Difficulty:

medium

Time:

1.5 Hours

Total Time:

3 Hours

1. For Pie Dough

   • Pre-heat oven to 350°F.
   • Place the dry ingredients in a mixing bowl.
   • Add cold butter to dry ingredients and mix until the butter is broken down to the size of peas.
   • Slowly add cold water, continue to mix until a dough forms.
   • Cover dough with plastic and rest for a minimum of 1 hr.
   • Once chilled, roll to about 3mm thickness and slightly larger than the diameter of the pan.
   • Carefully place the dough into the pan.
   • Freeze lined pan for about 20 minutes.
   • Line the inside of the tart shell with parchment paper and fill with pie weights or dried beans.
   • Bake for 30-40 minutes or until golden brown.

2. For Strawberry-Rhubarb Jam

   • Heat sugar, water and vanilla beans until a medium colored caramel is achieved.
   • Add rhubarb and red wine until soft.
   • Add 1/3 of the strawberries and cook until the liquid is evaporated.
   • Add 1/3 more and cook until soft.
   • Stir in the remaining 1/3 and remove from the heat.

3. For Whipped Mascarpone

   • Combine all ingredients and whip to medium peaks.

4. For Candied Rhubarb Chips

   • Combine 1 c. granulated sugar with 1 c. water.
   • Heat until the sugar dissolves.
   • Use a vegetable peeler to make long thin slices of rhubarb.
   • Place in the warm simple syrup for 2-3 minutes.
   • Carefully remove from the syrup and place on to parchment paper or a silpat.
   • Dry in the oven at 200°F for 8-10 hours.

5. Assembly:

   • Thinly slice fresh strawberries.
   • Toss in a small amount of sugar and set aside.
   • Place apricot jam in a saucepot with some water to thin.
   • Heat until the glaze is loose.
   • Remove baked tart shell from the pan.
   • Place a layer of the strawberry-rhubarb jam on the bottom of the shell.
   • Arrange the sliced strawberries on the top of the tart.
   • Glaze the top with apricot.
   • Slice and serve with sweetened mascarpone cheese and a candied rhubarb chip.