Recipe: Strawberry/Rhubarb Tart
Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries,” Madeline says. With her monthly recipe contributions to Rural Intelligence, she is doing just that. (And it you want some of Madeline’s ready-made delicacies, her shop is open for the season, Friday, Saturday & Sunday 8:30 a.m. - 4:30 p.m.)
It’s still strawberry season, for which we have no complaints, and Madeline Delosh is helping us make the most of it with her sumptuous and beautiful Strawberry/Rhubarb Tart. “I like to serve it with buttermilk sorbet, which is refreshing, light and tangy,” she says. “However, if you don’t want to bother making it, vanilla ice cream will be just as delicious.”
Strawberry Rhubarb Tart
Tart Dough (makes enough for two eight-inch tart shells)
9 oz. all-purpose flour
5½ oz. butter
3½ oz. sugar
1 large egg
Pinch of salt
In the bowl of an electric mixer, cream the butter and sugar. Add the egg and mix until incorporated. Slowly add the flour. Continue mixing until the dough is smooth and holds together. Let the dough rest for at least one hour or overnight in the refrigerator before rolling.
Roll the dough out about 1/8” thick and line your tart pan or ring. Refrigerate. (You can freeze any leftover dough).
4 tbsp. butter
½ cup sugar
½ cup flour
½ cup almonds, ground to the consistency of coarse corn meal
Preheat the oven to 325 degrees. Line a sheet pan with parchment paper. Place all ingredients in the bowl of a mixer and mix until crumbly. The pieces should be about 1/4” in size. Spread out on the parchment and bake, turning occasionally until golden brown and crisp.
2 cups rhubarb, washed, peeled and cut into ½” cubes
½ cup sugar
1 cup water
½ cup orange juice
1 cup strawberries, cut into 1/4” pieces
2 tbsp. flour
1 tbsp. sugar
Bring the orange juice, water and sugar to a boil. Add the rhubarb and cook on medium heat for about three minutes, just until the rhubarb softens slightly but holds its shape. Do not overcook.
Transfer the rhubarb to a bowl. Stir in the strawberries and refrigerate until cool. Preheat the oven to 350 degrees. Sprinkle the flour and 1 tbsp sugar over the bottom of the tart shell. Drain the rhubarb-strawberry mix and spoon it into the tart shell. Bake for about 30 minutes, until the dough is golden brown. Sprinkle the streusel over the tart. Dust with confectioner’s sugar.
2 cups buttermilk
1 cup milk
3/4 cup sugar
Juice of one lemon
In a saucepan, simmer the milk and sugar until the sugar dissolves. Let the mixture cool. Add the buttermilk and lemon juice. Chill until thoroughly cold. Freeze in an ice-cream maker according to the manufacturer’s instructions.