Rhubarb and Strawberry Tart
recipe adapted from Christophe Felder
Pâte Brisée Fondante:
185 g unsalted Iris butter (or any European butter) - softened at room temperature
25 ml luke warm milk
1 large egg yolk
1 tsp fleur de sel
1 tbs sugar
200 g all-purposed flour
50 g pastry flour
Beat butter in a mixer with paddle attachment on medium speed until soft, add the warm milk and the egg yolk. Continue to beat until smooth and well blended. Meanwhile, sift the flour, pastry flour, and flour de sel onto a piece of parchment paper, Turn the speed to lowest setting, then slowly add the sifted flour mixture into your mixer bowl. Continue to beat just until the dough look smooth. Transfer the dough into plastic wrap, flatten into disc - refrigerate overnight, or at least 2 hours.
For Rhubarb Filling:
25 g ground almond (almond meal)
100 g sugar
150 ml heavy cream
25 g unsalted Iris (or any European) butter, melted - cooled at room temperature
1/2 tbs cognac
1/2 tbs all-purposed flour
1 pound rhubarb, cut into chunks
1/2 cup to 3/4 cup strawberry that has been hulled and quartered
30 g confectioner's sugar - for dusting (optional)
In a large bowl, add eggs, ground almond, sugar, heavy cream, melted butter, cognac, and all-purposed flour. Using wooden spoon or wire whisk, beat until smooth. Cover the bowl with plastic wrap and refrigerate until very cold, about 2 hours.
Preheat oven 350F.
Grease a 24 cm ( 9-inch) tart pan generously with butter.
Roll the pastry into about 3 mm thick, transfer into tart pan, trim off the excess.
Spread rhubarb into the tart shell, top with strawberries. Pour the filling on top. Bake in the middle rack for 50 to 60 minutes, until the filling is set, and pastry is golden.