Rhubarb-strawberry custard tart
For this recipe, you need a 9-inch round tart pan with a removable bottom For this recipe, you need a 9-inch round tart pan with a removable bottom
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Cooking tools:
- Tart pan
- Oven
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Rolling pin
- Measuring cup
- Saucepan
- Stove
- Pastry brush
- Cooling rack
Ingredients
- 12 tablespoons unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla
- 1 3/4 cups unbleached flour
- pinch of salt
- 2 cups fresh strawberries, hulled and sliced
- 1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
- 2/3 cup heavy cream
- 1/3 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 cup apricot preserves
- recipeIngredient ends
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