This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It’s not to overwhelmingly sweet, it’s just perfectly sweet from the strawberries and perfectly tart from the rhubarb.

It’s our mums favorite sweet dessert, even though she does not like sweet things! She even wanted my strawberry-rhubarb pastry tarts for mothers day and for her 40th wedding day. She really loves them!

You can make the recipe either with store bought puff pastry sheets (I’ve used 1 1/2 sheets) or make your own homemade puff pastry dough! Following is the recipe I’ve used:

How to make my delicious strawberry-rhubarb pastry tarts with homemade puff pastry:

Ingredients for puff pastry:
•300g flour
•2tbsp sugar
•1tsp salt
•300g cold butter, chopped
•150ml ice water

1. Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
2. Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
3. Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
4. Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater. 
5. Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
6. Preheat oven to 200°C.
7. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
8. Bake for 12-15 minutes until golden browned and cooked through.

If you have some rhubarb left I would recommend you our delicious Strawberry-Rhubarb Galette, our beautiful Rhubarb lattice Tart or our gluten free polenta-almond mini cakes with rhubarb glaze

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Strawberry-Rhubarb Pastry Tarts filled with almond frangipane

0 from 0 votes

Recipe by Antonia Course: Breakfast, brunch, DessertCuisine: French, Italian

Servings

12

little tarts

Prep time

20

minutes

Cooking time

15

minutes

Calories

248

kcal

Total time

35

minutes

This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It's our mums favorite it's not to overwhelmingly sweet, it's just perfect sweet from the strawberries and tart from the rhubarb.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 sheets 1 1/2 store bought puff pastry see recipe notes for homemade puff pastry

• frangipane

• 140 g 140 ground almonds

• 110 g 110 icing sugar

• 2 1/2 tbsp 2 1/2 all-purpose flour

• 80 g 80 butter soft

• 1 1 egg

• 1 1/2 tsp 1 1/2 rose water

• Filling

• 300 g 300 rhubarb trimmed, cut into 5cm lengths

• 350 g 350 strawberries halved

• 2 tbsp 2 icing sugar

• 1 tsp 1 rose water optional

• 1 1 egg for eggwash

• 45 g 45 Pistachios or almond slices chopped, for decoration (optional)

Directions

• Preheat oven to 200°C and prepare two oven trays with parchment paper.
• Frangipane
• Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth.
• For the filling: Combine rhubarb, strawberries, sugar and rosewater.
• Roll out store bought puff pastry sheets and cut into 6 pieces each sheet. In total 12 pieces and divide onto prepared oven trays. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
• Bake for 12-15 minutes until golden browned and cooked through.

Notes

• If you like to make it with homemade puff pastry:
• Ingredients for puff pastry:
  •300g flour
  •2tbsp sugar
  •1tsp salt
  •300g cold butter, chopped
  •150ml ice water
  
  
• Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
• Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
• Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
• Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater. 
• Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
• Preheat oven to 200°C.
• Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
• Bake for 12-15 minutes until golden browned and cooked through.

Nutrition Facts

• Calories: 248kcal
• Carbohydrates: 20g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 42mg
• Sodium: 60mg
• Potassium: 127mg
• Fiber: 3g
• Sugar: 13g
• Vitamin A: 232IU
• Vitamin C: 19mg
• Calcium: 56mg
• Iron: 1mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Strawberry-Rhubarb Pastry Tarts appeared first on Two Sisters Living Life.

This is a Rhubarb-Strawberry Galette with Pistachio Crust, but you can easily skip the rhubarb or swap the pistachio with pecans. I love Galettes, they are foolproof, simple and easy to make! And perfectly served with some vanilla ice cream!

You might have noticed that we love to use rhubarb, well we are obsessed with it during its season! This year we got the most amazing pink rhubarb of all!

I always put some balsamic vinegar to the strawberry-rhubarb filling and it tastes so good! Sweet fragrant berries balanced by the earthy tartness of the balsamic vinegar makes a killer combination!

Enjoy the Strawberry-Rhubarb Galette and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you! 

Love, Antonia

Rhubarb Strawberry Galette

This is a Strawberry-Rhubarb Galette with Pistachio Crust! You could easily skip  the rhubarb and make this treat all year long!

Pistacchio Crust

• 1/2 cup pistachios
• 1 cup whole grain flour (+2 tbsp )
• 2 tbsp brown sugar
• 1 pinch salt
• 1/4 tsp cinnamon
• 1/2 cup butter (cubed)
• 4 tbsp ice water

Rhubarb-Strawberry Filling

• 1/2 pound strawberry
• 1/2 pound rhubarb (cut into pieces)
• 3 tbsp coconut sugar
• 1 tbsp corn starch
• 1 tbsp balsamic vinegar

1. Preheat the oven to 180°C

2. Pulse pistachios in a food processor until consistency of a course meal. Add the pistachios, flour, sugar, salt, cinnamon to a large mixing bowl und combine. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough.  Place in plastic wrap and let it cool in the fridge for about 60 minutes.

3. Toss strawberries, rhubarb, coconut sugar, corn starch and balsamic vinegar in a bowl. Roll out dough on a lightly floured surface to a 10-12″ round. Carefully transfer to a parchment-lined baking sheet. Mound strawberry-rhubarb filling in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

4. Bake until filling is bubbling for 45-50 minutes. Let cool before serving.

The post Strawberry-Rhubarb Galette with Pistachio Crust appeared first on Two Sisters Living Life.

If you look for a dessert, dressed to impress look no further!

Velvety smooth rhubarb curd find the perfect complement in a toasted Coconut Crust, decorated with a perfectly placed rhubarb lattice. Making the lattice is a bit like adults arts and crafts, by layering long strips of rhubarb overtop of each other.

Don’t be afraid of the lattice, it’s really easy and I did it while I was half asleep in the morning without coffee in my body. Nevertheless I first took a look at this explanation the first time I made lattice and it was very helpful.

Enjoy the Rhubarb tarte and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you! 

Love, Antonia

Rhubarb lattice Tarte with Coconut Crust

This is rhubarb lattice tarte with coconut crust. We just love rhubarb and the amazing color!

Crust

• 1/2 cup desiccated coconut (toasted)
• 3/4 cup whole grain flour
• 7 tbsp butter (unsalted)
• 1/3 cup brown sugar
• 1 pinch salt

Tarte Filling

• 3 cup rhubarb (cut into small pieces)
• 1 cup brown sugar
• 1/2 cup orange juice
• 1 pinch salt
• 1/3 cup butter
• 2 eggs
• 4 egg yolks

Rhubarb lattice

• 6 whole rhubarb (pink)
• 1/2 cup sugar

1. Preheat oven to 180°C (350°F)

Coconut Crust

1. In a medium bowl, stir together toasted coconut, whole grain flour, brown sugar and salt. Add the cubed butter and combine until it starts to form a dough.

   
   
   

2. Pat mixture into prepared tarte pan and freeze for 10 minutes.

3. After freezing bake crust for 25 minutes at 180°C.

Tarte Filling

1. In a medium saucepan, bring the rhubarb, brown sugar, orange juice and salt to simmer over medium heat. Simmer until rhubarb has softened about 10 minutes. Pour everything into a kitchen bowl and blend the mixture with a hand held food mixer until smooth. Add butter and whisk until combined. Let cool for 5 minutes. Add the eggs and the egg yolks, whisking until well combined.

2. Return rhubarb-orange mixture to saucepan; cook over medium heat, whisking constantly, until thickened, 5 to 10 minutes maybe longer. Let cool to room temperature. Pour rhubarb mixture unto prepared pan with coconut crust, smoothing the top.

   
   
   

3. Bake until set, about 15-20 minutes. Let cool completely on a wire rack.

Rhubarb lattice decoration

1. Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. In a pot bring water and sugar to a boil. Reduce to a simmer then add 4 or 5 slices of rhubarb at a time to the pot. Cook rhubarb until slightly softened (approx. 2 minutes), then drain on paper towels. Repeat, until all the rhubarb is cooked. 
   
   

2. Next make your rhubarb lattice. Line up slices of cooked rhubarb side-by-side on the tarte. (The number of side-by-side slices will depend on how many are needed to cover the width of your baking pan, I used 12 slices in total). Fold alternating slices up (slice 1, 3, 5, 7, 9 and 11) and lay a piece of rhubarb horizontally just underneath the bends (so it will lay overtop of slice 2, 4, 6, 8, 10 and 12). Next bring slice 1, 3, 5, 7, 9 and 11 back down so it lays over the horizontal strip. Next lift slices 2, 4, 6, 8, 10 and 12 and lay another slice of rhubarb horizontally underneath the bend (so it will lay overtop of slice 1, 3, 5, 7, 9 and 11 this time). Continue this process of layering rhubarb horizontally alternating between lifting odd slices, and then even slices. Cut the ends off, they should not overlap the tarte.

3. Store tarte in the fridge for up to 3 days.

Dessert

American

rhubarb, spring, tarte

The post Rhubarb lattice Tarte with Coconut Crust appeared first on Two Sisters Living Life.

I’m always game for trying new things. Especially when it comes to baking and cooking. Normally you would say that’s good since I’m a food blogger. Can’t be one without making things my way

Story to my Gluten Free Almond Polenta Mini Cakes recipe

Most times my hubby is very happy with me and my cooking and baking skills but there is one recipe I’m not allowed to experiment with. It’s my mother in laws gluten free almond polenta cake recipe. Every time I make this cake for him he observes me like a hawk. Yeah, it’s not allowed to mess with his mothers holy recipe.

Therefore it is a good thing that I mess with her recipe quite a lot . My man is not always around and so there are more versions of this cake as one would ever know. Everything is more interesting when it’s not allowed .

The glaze!

First I would normally start with the gluten free almond polenta cakes but for this recipe I will start with the glaze or pin pointing it, the rhubarb syrup. I love rhubarb! I have already used these stalks for about 10 dishes and the season haven’t fully started yet.

For the rhubarb drizzle syrup I put the pink stalks, white sugar and the water into a small pot and let everything simmer and reduce for about 10 minutes. It may be that you have to add some more water. I don’t want everything to get burned. It’s also very important that you use white sugar. Normally I use for all my recipes coconut sugar but for the sake of beauty use white sugar, please. Otherwise your syrup will be more brown than pink.

After cooking everything thoroughly, filter everything through a mesh. We need the syrup mostly for the drizzle but please reserve 2 tablespoons for the glaze.

I use only cooled syrup for the glaze otherwise this will be a very runny business. The glaze itself is easy cheesy. Start out with one tablespoon of syrup and gradually add SIFTED icing sugar until and another spoon of syrup as needed. The glaze should be thick like a medium runny cake batter

The cake!

The Mini Cakes are very easy made and only need about 10 minutes of preparing.

You need to cream the sugar and the butter about 10 minutes until its a very light and fluffy pale cream. the sugar should be dissolved at this stage. Gradually add the eggs one add the time and give them a good mix. PLEASE make sure that all ingredients have room temperature .

After Adding the eggs add all the other ingredients and mix until incorporated. Don’t over beat the batter. Fill the batter 2/3 full into the buttered and floured muffin tins and bake for about 30 minutes or a toothpick comes out clean. I love to back with lower temperature! It gives your cakes the time to rise evenly. The turmeric will intensify the color of your cakes which looks very awesome with the light pink glaze.

When the cakes are ready let them cool for about 10 minutes and transfer them to a cooling rack and drizzle them with the syrup. After the cooling glaze these lovely things and sprinkle some dried strawberry crumbs on top.

I hope you enjoyed this post and I would be immensely happy if you gave these cakes a try.

Love Nina

Already tried this recipe? Awesome! Tag us @twosisterslivinglife and share your results with us.

You may be interested in our Healthy no Guilt Banana Bread.

Rhubarb Glazed Polenta Almond Mini Cakes – Gluten Free

These are the perfect Sunday afternoon sweet treats for you and your family. They are easy to make and the rhubarb glaze fits perfectly to the yellow compact mini cakes.

Cake batter

• 150 g butter (room temperature )
• 150 g coconut sugar
• 4 large eggs (beaten)
• 1/2 tsp almond extract
• 1 Lemon (finely grated zest and juice)
• 200 g ground almonds
• 200 g instant polenta (or corn flour)
• pinch salt
• 2 tsp baking powder
• 1 tsp tumeric (ground)

Rhubarb syrup

• 100 g rhubarb (pink , cut into pieces)
• 50 g white sugar
• 50 ml water
• 1 cup icing sugar

1. Preheat the oven to 160 C° or 320F°

   Prepare a muffin tin with butter and flour the forms

   in a medium bowl cream on medium high speed the butter and the coconut sugar until its a light pale cream, about 5-8 minute 

   add one egg after the other and mix for another 7 minutes

   Add zest and juice of one lemon, salt and the almond extract mix until corporate

   Add the ground almonds, polenta and baking powder  and mix until corporate. 

   Fill the dough into the prepared muffin forms. Fill the forms about 2/3.

   Put the the tin into the oven and bake for about 30 minutes or until tooth pick comes out clean.

   When the mini cakes are ready let them cool for about 10 minutes and afterwards transfer them onto a cooling rack.

   Drizzle the top of your mini cakes with some rhubarb syrup when they are still hot. Top is the smaller side

   level the bottom of your mini cakes with a cake knife if necessary. 

   
   
   

Rhubarb glaze

1. Put all ingredients without the powdered sugar into a pan and let everything cook on medium heat for about 10 minutes or until the rhubarb is thoroughly cooked

   Everything should be pink

   Strain everything through 

   Save to tablespoons for the glaze

   Drizzle the top of the hot cakes with the syrup

   Mix one tablespoon of rhubarb syrup and half a cup of sifted powdered sugar together. Mix well. Gradually add Powdered sugar until the glaze is as thick as a cake batter.

   Pour the glaze over your cooled mini cakes

The post Gluten Free Almond Polenta Mini Cakes with a delicious Rhubarb glaze appeared first on Two Sisters Living Life.