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.

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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

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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

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

Searching for a super easy and delicious dessert? Yes? Perfect, you found it!

This is a Berry Galette with Pecan Crust made with strawberries, raspberries and blueberries! It’s the perfect dessert for summer and it’s even more delicious served with some vanilla ice-cream! I think I already told you but I just LOVE galettes, because they are so simple and normally always turn out perfect! I could easily write a love song about galettes, that’s how much I love them!

You could customize your galette and use different fruits like apples or peaches too!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on  Instagram or Facebook.

Love, Antonia

Vegan Berry Galette with Pecan Crust

Berry Galette with Pecan Crust! Perfect dessert for the summer, served with some vanilla ice-cream, yummy!

Pecan Crust

• 1/2 cup pecans (toasted)
• 1 cup whole grain flour
• 2 tbsp brown sugar
• 1 pinch salt
• 1/2 tsp cinnamon
• 1/2 cup butter (unsalted)
• 2 tbsp ice water

Berry Filling

• 1 1/2 cup strawberries (sliced)
• 1/2 cup raspberries
• 1/2 cup blueberries
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp balsamic vinegar

1. Preheat the oven to 180°C

2. Pulse pecans in a food processor until consistency of a course meal. Add the pecans, 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, blueberries, raspberries, vanilla, brown 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 berry-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.

Dessert

American, French

berries, blueberries, Galette, raspberries, strawberries

The post Summer Berry Galette with Pecan Crust appeared first on Two Sisters Living Life.

There are so many different ways how you can top your sweet breakfast or dessert. There is chocolate or caramel sauce, fruits of course, clotted cream, powdered sugar and the most beloved blueberry sauce, stew, compote or whatever you like to call the violet blue goodness .

But how many of you know how to cook a good homemade strawberry compote/stew/sauce? And most important cook it the healthy way?

This healthy recipe is the ideal summer fruit sauce for almost everything and its so easy to do. In less than 10 minutes your strawberry compote is ready.

Nothing is easier than cooking your own strawberry compote

Ok! Lets get started. First I stem the strawberries and cut them into thin slices. I put the strawberry slices, coconut sugar and water in a medium size pan and bring everything to a boil on medium high heat. I boil my compote for about 5 minutes not longer. Otherwise the strawberry slices will be a muss. During those five minutes of boiling I mix the cornstarch and the tablespoon of water. I stir the cornstarch water mix really well so that the cornstarch is dissolved.

After the short boiling time I pour the cornstarch-water mix into the pan and stir constantly until the sauce has thickened. The sauce is thickening when it boils once again.

When the liquid has thickened the compote is ready!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love Nina

This recipe is the perfect topping for my Healthy plant based Pudding Oatmeal !

Homemade Strawberry compote flavoured with balsamic and vanilla

This is a delicious Homemade Strawberry compote with a hint of balsamic vinegar and vanilla. The balsamic enhances the taste of the strawberries and gives this recipe its unique taste. It’s perfect as a topping for waffles, pancakes, oatmeals and much more.

• 100 g strawberries (without the greens and cut into thin slices)
• 50 ml water
• 1 tbsp coconut sugar (or sweetener of choice)
• 1/2 tsp vanilla extract
• 1/2 tsp balsamic vinegar (good quality and aged)
• 1 tbsp water
• 1 tsp cornstarch

1. Put the strawberry slices, sugar, water, vanilla extract and balsamic vinegar in a medium size pan and bring everything to a boil.

   Stir from time to time and boil for about 5 minutes

   Mix the 1 one tbsp water and 1 tsp cornstarch together and pour it to the compote

   Stir constantly and bring everything once more to a boil until compote has thickened

   Let it cool completely 

   You can keep the compote up to 5 days in an airtight container in your fridge

   
   
   

The post Homemade Strawberry Compote flavoured with Balsamic and Vanilla 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.

I am Antonia, I love music, my dog and food. I am only 24 and I still don’t know what I am going to be in a few years, maybe I have my own restaurant, maybe I am living in my favorite town Toronto maybe I am a musician and you will hear my voice in the radio; who knows? Did I forget mentioning that I am also a dreamer? Life is not worth living without dreams right?

I am also the one who mostly checks Ninas English spelling because she’s a total disaster with it and since I am better in English than in my mother tongue German. But I haven’t read her latest postings, but yeah it makes her more authentic with the English spelling errors right?

Why are my recipes always only in US-metrics?

First of all I don’t own a kitchen scale.

Second of all, since I was a teenager I only ever used cups and teaspoons or just my eye and ever since I never used a scale again, only occasionally when Nina and I make something together.

Yep that’s the background story to why I only use cups.

Now to this delicious Strawberry Coconut Banana Bread! It’s perfect during the warmer summer months for breakfast, warmed up as a dessert with some vanilla ice cream or as a snack. It’s healthy too and made without refined sugars and high in protein if you use greek joghurt or Skyr Soy Joghurt like I did!

Before I forget yes this is a pink rhubarb which you can see in the picture, I had some left and placed it before baking on the bread as a decoration;)

Enjoy the banana bread 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

Strawberry Coconut Banana Bread

This is the perfect Banana Bread for the Summer! I love to have it for breakfast, dessert with some vanilla ice cream or just as a snack. 

• 4 Bananas (very ripe)
• 1 1/2 cup oats
• 1/2 cup desiccated coconut
• 2 eggs
• 1/2 cup Greek yoghurt
• 1/4 cup coconut sugar
• 2 tbsp Maple Syrup
• 1 tsp vanilla extract
• 1 1/3 cup strawberry (fresh, cubed)

1. Preheat oven to 350 F° or 170 C° and lightly crease a 9×5 inch loaf pan and put a baking sheet inside.

2. Mash the very ripe bananas with a fork and 2 tbsps of hot water

   Add all ingredients into a blender, and blend until smooth and well combined.

   
   
   

3. Add the strawberry and stir them into the batter.

   Pour batter into prepared loaf pan and mix the optional ingredients into the batter

   
   
   

4. You could decorate your Banana Bread with a Banana cut in half or like I did with fresh strawberries.

   
   
   

5. Bake for 45-50 minutes or until a toothpick comes out clean.

   Let loaf cool completely before transferring it onto a plate.

   
   
   

For a vegan version use 2 flaxseed eggs (mix 2 tbsps ground flaxseed meal with 3 tbsp water and lets sit for 15 minutes in the fridge) and instead of the greek yoghurt use a vegan option like vegan coconut yoghurt. Enjoy!

Breakfast, Dessert, Snack

American

banana bread, strawberry, summer

Did you like this recipe? Take a look a these Banana-Chocolate Chip Scones, my favorite!

The post Healthy Strawberry Coconut Banana Bread appeared first on Two Sisters Living Life.