Pie or Tart? A new Creation
Our 5th recipe to review from Bake the Seasons is on page 27; Strawberry-Rhubarb Pie.
I totally went rouge with this recipe. I used the filling from the recipe, the sweet pastry from Baking with Dorie and baked it in a springform pan.
Ingredients
Sweet Tart Pastry
Pâte sucrée (in French), pasta frolla (in Italian), sweetened enriched short-flake crust: different names, same pastry. Falling midway between a classic pie crust and a cookie, this rich pastry is enriched with egg, butter, vanilla, lemon zest and sugar to make a tender crust that’s sandy and crumbly rather than flaky.
Strawberries & Rhubarb
I think so many people wait anxiously for strawberries and rhubarb to come available in Ontario. There is nothing quite like a fresh berry from the fields.
We are fortunate that we have several rhubarb plants on the farm. I try to use as much rhubarb humanly possible in the early summer.
- I used light brown sugar instead of turbinado sugar
- cut the strawberries in larger chunks to avoid a mushy filling
Preparing Crust
I love this pastry, it is super forgiving.
- use Saran Wrap for easy rolling
- place cookie crumbs on bottom to absorb some of the fruit juices - no soggy bottom crust
- I blind bake this pastry to avoid a soggy bottom
for tips on blind baking check out the post on Tarte au Sucre
The Results
My rating of this recipe is 5 out of 5. Everyone loved this pie mash-up. The shortbread like crust held the fruit filling beautifully. For someone who is not a fan of traditional pie pastry, this alternative recipe is for you.
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