What better way to launch a cooking blog than with a recipe for a sweet fruity treat? The tang of rhubarb plays off the sweetness of strawberries in this summery dessert. Orange zest and cloves add subtle complexity, and the buttery crust rounds out the flavor. Enjoy!
1 1/2 cups flour
1/4 cup plus 2 tbsp powdered sugar
1/2 tsp table salt
12 tbsp cold unsalted butter, cut into pieces
1/3 cup granulated sugar
3/4 cup granulated sugar
1/8 tsp ground cloves
4 tbsp flour
zest of one orange
1/2 tsp vanilla extract
1 1/2 lb rhubarb, cut into 1/2 inch slices
1 1/2 cups sliced strawberries
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine 1 1/2 cups flour with powdered sugar and salt.
3. Use a fork to cut the cold butter into the flour mixture, stirring until a crumby texture is achieved.
4. Scoop 2 cups of the crust mixture into an 8"x8" baking dish. Reserve the remaining mixture.
5. Add 1/3 cup granulated sugar to the reserved mixture, stir to incorporate, and set the bowl aside.
6. Bake the crust for 25 minutes until golden in color.
1. In a separate large bowl, combine 3/4 cup granulated sugar with ground cloves using a fork.
2. Add 4 tbsp flour, orange zest, and vanilla and stir with the fork to thoroughly combine.
3. Add the rhubarb and strawberries, mixing with your hands to fully coat the fruit in the sugar mixture.
4. Pour the fruit filling onto the hot baked crust, distributing evenly out to the edges.
5. Sprinkle the remaining crust crumbles over the top of the filling.
6. Bake for 50 minutes, until top crust crumbles are light golden brown.
Cool to room temperature before cutting into squares to serve.
Note: These tarts will keep for up to 5 days in a sealed container at room temperature.