Strawberry & Rhubarb Balsamic Tart With Thyme & Floral Whipped Cream
I feel like these past several weeks I’ve been on a personal challenge to consume as many strawberries as possible. Update: I’m winning.
But what about when you put strawberry and rhubarb together?! Yes - A classic summer combo! In fact, it always feels like the official summer kickoff when I can get these two ruby beauties together in some sort of dessert. And trust me, I’ve been dessert-ing HARD…did I mention I’ve got a baby on the way in just three weeks?
I am a champ in the fruity sweets department these days - which is why I just had to share this latest recipe with you…because maybe I’ll feel less guilty about eating the majority of it if you’re joining me? Okay, I have zero guilt…pass me another slice. Forget it, just hand me a fork.
This particular tart is spiked with just the right amount of savory. A splash of balsamic vinegar and a sprinkling of thyme to make it slightly herbaceous and not overly sweet. And what’s a tart without a little whipped topping?! We’re pulling out that chrysanthemum syrup again and making a floral whipped cream that just might be a spotlight for all your summer pies to come.
Now enough talking…let’s get baking…and more importantly, eating!
Strawberry & Rhubarb Balsamic Tart With Thyme & Floral Whipped Cream
MAKES ONE LARGE 11 INCH TART, OR ONE 8 INCH + TWO 5 INCH MINIS (CHOOSE YOUR OWN ADVENTURE)
CRUST
1 3/4 cups Flour
1 tsp salt
1 tsp sugar
8 oz cold unsalted Butter, cut into 10-12 chunks
DIRECTIONS
Preheat oven 350F. Add all ingredients into a stand mixer fitted with the paddle attachment. On high, mix well until wet ball forms, do not over work dough. Wrap in plastic and refrigerate for 30 minutes. Once chilled, roll out and fit into tart tin sprayed with oil (or butter). If dough falls apart, don’t worry, just piece and press together. If it gets too soft just stick formed tart in the fridge for 10-15 minutes to re-chill. Prick with a fork and par-bake for 30-45 minutes until slightly golden and fragrant.
Remove from over and let cool slightly before filling.
TART FILLING
24 oz Strawberries
3-4 Rhubarb Stalks
1 - 2 TBS sugar
1/2 lemon
2 TBS quality balsamic vinegar
4 sprigs of fresh thyme
DIRECTIONS
Add sliced strawberries into a bowl, mix in sugar, thyme leaves, lemon juice and balsamic vinegar. Mix well and let sit for at least 30 minutes, stirring occasionally to blend flavors.
Using a mandolin, thinly slice rhubarb into ribbons. Add into a separate bowl, sprinkle with 1 TBS sugar and let sit for at least 30 minutes.
Spoon strawberry mixture over par-baked tart crust. Using your fingers, coil rhubarb ribbons into pinwheels and tuck into strawberries as desired. Baked tart at 350F for an additional 30 minutes until juices reduce and fruit has roasted.
FLORAL-INFUSED WHIPPED TOPPING
1 cup whipping cream
2 TBS Chrysanthemum Syrup (Optional - Recipe here)
2 TBS Powdered Sugar
DIRECTIONS
In a stand mixer fitted with the whisk attachment add cream, syrup and powdered sugar. Beat on high until still peaks form. Store in a sealed container in the fridge up to one day before serving.
:GARNISHING NOTES:
BACHELOR BUTTONS
We’re in over heads with bachelor buttons this time of year (and couldn’t be happier about it). These edible flowers are not only beautiful as is, freshly clipped from the stem, but also torn and scattered like petal confetti.
I highly suggest adding this bloom to your garden plans this summer - tastes like clove making it perfect for desserts and cocktails. Grab some seeds and get ready for a color explosion - these do great in containers (although they do grow tall) so no need for an expansive space for growing!
I think splitting this recipe into a medium sized 8 inch tart and two minis is the perfect way to share the love. Pass along the minis to friends or a neighbor and spread that summer spirit!
Now tell me your favorite way to put strawberries and rhubarb together?! We’ve still got some time to enjoy this dynamic duo and I’m all ears!