This dessert combines the best flavors of spring — strawberry and rhubarb — and will become a new favorite. The flavor of balsamic vinegar marries perfectly with strawberries and gives this dish a far more interesting flavor than what sugar alone can deliver. Balsamic vinegar glaze is thick and flavorful, a reduction of balsamic vinegar. Look for it in the vinegar section of the market — or make your own.
MORE FROM FRESH SPRING RECIPES FROM THE GARDEN:
Fresh Spring Recipes from the Garden
Yields 8 servings.
1 1/4 cups whole-wheat pastry flour
1/2 cup almond or hazelnut meal
1 tablespoon sugar
1/2 teaspoon sea salt
1 stick unsalted butter, cold, cubed
2 tablespoons water
2 cups sliced fresh strawberries
1 cup sliced ripe rhubarb
Scant 1/2 cup sugar, divided
1 tablespoon balsamic vinegar glaze
4 teaspoons cornstarch
1/8 teaspoon salt
1 package (8 ounces) cream cheese, softened
1 egg yolk
1/4 cup almond or hazelnut meal
1 tablespoon coarse sugar (like turbinado)
2 tablespoons butter, cubed
To make crust: Place flour, nut meal, sugar and salt in bowl of food processor and pulse to combine. Add butter and process until coarse meal forms. Whisk egg with water and add to bowl. Process until dough comes together.Turn out onto plastic wrap and knead into ball, then flatten to disk shape and wrap up tightly. Refrigerate for at least 1 hour.
Turn disk out onto large square of floured parchment paper — it’s helpful to tape it to your work surface. Using rolling pin, roll out crust to fit two-piece 11-inch tart pan, about 1/8-inch thick. Transfer crust to tart pan by inverting pan over crust, then picking up parchment paper and flipping it over. Carefully peel off paper. Press dough up sides of pan; fold overhanging dough back onto itself to 1/4 inch above edge of pan. Place tart pan on baking sheet and refrigerate while you prepare the filling.
To make filling: In large bowl, toss together strawberries, rhubarb, 1/3 cup sugar, balsamic vinegar glaze, cornstarch and salt. Set aside to blend for about 30 minutes.
In separate bowl, beat cream cheese, remaining sugar and egg yolk until smooth.
Spread in crust. Using slotted spoon to drain liquid, top with strawberry-rhubarb mixture. Discard liquid.
To make topping: In small bowl, combine all topping ingredients. Spoon over tart. Place tart in refrigerator for 30 minutes.
To bake: Preheat oven to 425 F. Place baking sheet with tart on lower oven rack and bake for 20 to 25 minutes, or until crust is golden. Allow to cool for 15 minutes before slicing.
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