Strawberry, Currant and Rhubarb Puff Pastry

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 4 - 6

Treat your loved ones to a crisp puff pastry tart filled with a juicy filling of fresh strawberries in rhubarb sauce. Rhubarb is a great companion to strawberries in season. It balances the strawberry sweetness with its tartness, adding a richer flavor to the filling. Use store-bought puff pastry to save time. The base is baked without filling, then topped with rhubarb sauce, strawberry slices, and currant jam glaze. Serve dusted with powdered sugar and topped with whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Puff

1 sheet frozen puff pastry (220 g), thawed
1 tbsp. milk
2 cups strawberries, hulled
1 cup chopped rhubarb (1 large stalk trimmed but not peeled)
1/4 cup sugar
1 tsp vanilla extract
2 tablespoons unsalted butter

Glaze

1 tbsp redcurrant jam
1 tbsp. hot water
Powdered sugar, for dusting
Lightly sweetened whipped cream, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the dough into a rectangle about 0.3 cm thick. Cut two 2 cm wide strips along the long edge. Cut out a 32 x 12 cm rectangle from the remaining dough and place it on the prepared baking sheet.
Brush a 2 cm (0.75 in) wide border with water along the long side and place one strip of dough on top, pressing it gently. Repeat on the other side. The filling should be thick enough so that you don't need strips of dough on the short sides of the tart and so that it doesn't leak out of the assembled tart. Trim any excess dough if necessary. Gently run a pizza cutter along the inside of the border, making parallel cuts without cutting all the way through.

Brush the surface of the strips with milk, being careful not to let any drip down the sides. Prick the base with a fork, line it with a sheet of foil, making sure it runs along the side strips but not over them, and weight the foil down with a pie weight or dried beans. Using a small, sharp knife, make slits along the edges, spaced 2 cm apart.
Bake for about 15 minutes. Then remove the foil and weights and bake until golden brown, about 15 more minutes. Cool the cake on a wire rack.
Trim the wide tops of the strawberries and place them in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until the fruit is thick and jam-like, about 15 minutes. Add the butter and blend the sauce with an immersion blender or in a food processor until smooth. Cool. Halve the remaining strawberries lengthwise.
Assembly :

Spread the prepared mixture onto the crust. Arrange strawberry slices in rows across the entire length of the tart.

Glaze:

Mix the jam with hot water. Spread the warm glaze over the strawberries. Lightly dust the edges with powdered sugar, slice, and serve with whipped cream.

Note:

Buy strawberries that are approximately the same size so that the dessert looks neat.