Experience the perfect balance of tart spring rhubarb and sun-ripened strawberries tucked inside a golden, intricately woven crust. This lattice rhubarb strawberry tart is the ultimate centerpiece for your next gathering, offering a flaky texture that only traditional fats can provide.
Lattice Rhubarb Strawberry Tart
60 MIN
65 MIN
8 PERS
Ingredients
- 1 2 ½ cups All-purpose flour
- 2 ½ cup Cold unsalted butter, cubed
- 3 ½ cup Cold beef tallow, cubed
- 4 3 cups Fresh rhubarb, sliced
- 5 2 cups Fresh strawberries, quartered
- 6 1 cup Granulated and brown sugar mix
- 7 ¼ cup Cornstarch
- 8 1 tbsp Fresh orange juice
Instructions
- 1 Cut fats into flour until pea-sized crumbs form
- 2 Add ice water until dough holds then chill for 1 hour
- 3 Toss fruit with sugar, starch, and orange juice
- 4 Roll bottom crust and fill with fruit mixture
- 5 Create lattice top, brush with egg wash, and bake at 400F
The Art of the Seasonal Lattice Rhubarb Strawberry Tart
There is nothing quite like the first harvest of spring to inspire a baker. When the vibrant stalks of rhubarb emerge from the soil, their tart snap demands a pairing that can stand up to its intensity. Enter the strawberry, nature’s candy, which provides the sweetness necessary to mellow the rhubarb’s bite. Creating a lattice rhubarb strawberry tart is not merely a task of mixing fruit and sugar, it is a culinary performance that celebrates texture, flavor, and visual artistry. In this guide, we dive deep into the mechanics of why this specific lattice rhubarb strawberry tart stands out from the rest, particularly through the use of high-quality fats and precise temperature control.
To achieve a truly professional result, your ingredients must be handled with care. Many bakers struggle with fruit tarts becoming soggy or having a dull, heavy crust. By utilizing a blend of butter and beef tallow, we achieve a melting point that allows for distinct, flaky layers. This lattice rhubarb strawberry tart avoids the common pitfalls of using pork-based lard, adhering to strict dietary preferences while maintaining the structural integrity required for a beautiful weave. For those looking to refine their dough-making process, the Cuisinart 8 Cup Food Processor is a meal prep essential that makes fast work of pulsing cold fats into flour, ensuring the dough never warms up from the heat of your hands.
Why Beef Tallow is the Secret to Flaky Perfection
In the world of pastry, fat is everything. While butter provides that unmistakable rich flavor, animal fats like beef tallow offer a higher melting point and a lower water content. When you bake a lattice rhubarb strawberry tart, the tiny pockets of beef tallow remain solid until they hit the high heat of the oven. As they eventually melt, they release steam, which pushes the layers of flour apart, creating the “shatter” effect that characterizes high-end pastries. Because we are strictly avoiding pork, beef tallow is the superior choice over traditional lard, offering a clean, neutral flavor that allows the brightness of the rhubarb and strawberry to shine through.
Understanding the chemistry of your crust is vital for a successful lattice rhubarb strawberry tart. If the fat is too soft, it blends into the flour, resulting in a crumbly, shortbread-like texture rather than distinct flakes. If the fat is too hard, it can tear the dough during the rolling process. By using chilled, cubed beef tallow alongside unsalted butter, you get the best of both worlds. For large-scale prep or when making multiple batches of dough to store in your Rubbermaid Brilliance Glass Storage Set of 9, consistency is key. These leak-proof containers are perfect for chilling dough discs overnight, which allows the gluten to relax and the hydration to even out across the flour.
Mastering the Lattice Weave
The visual appeal of a lattice rhubarb strawberry tart is undeniable. A solid top crust often traps too much steam, leading to a soupy filling, but the lattice design allows moisture to escape while the fruit bubbles and thickens. This functional beauty is what makes the lattice rhubarb strawberry tart a favorite among food photographers and home cooks alike. To master the weave, you must ensure your dough strips are cold and consistent in width. Using a ruler and a pizza cutter ensures that your lattice rhubarb strawberry tart looks as good as it tastes. If you find your dough getting too soft during the weaving process, do not hesitate to slide the entire pan back into the refrigerator for ten minutes before finishing.
When you are ready to assemble your lattice rhubarb strawberry tart, remember that the fruit filling will shrink slightly during baking. Pack the fruit tightly and slightly mound it in the center. The orange juice in this recipe replaces traditional liqueurs, providing the necessary acidity and citrus notes without any alcohol content. This ensures the lattice rhubarb strawberry tart is accessible to everyone while still offering a complex flavor profile. For those who want to prepare fruit fillings in advance, using a FoodSaver Vacuum Sealer Machine can help keep your sliced rhubarb and strawberries fresh for longer, preventing the oxidation that can dull their vibrant colors.
Essential Tools for the Perfect Tart
While a rolling pin and a bowl are the basics, certain tools can elevate your lattice rhubarb strawberry tart from good to world-class. The Ninja BN751 Professional Plus DUO Blender with its 1000W motor is surprisingly useful for creating a smooth strawberry coulis if you wish to serve one on the side. Additionally, if you have leftovers of your lattice rhubarb strawberry tart, the Cosori 9-in-1 TurboBlaze Air Fryer 6 Qt is excellent for reheating a single slice to its original crispy glory, far better than a microwave ever could. This air fryer is a family favorite for its capacity and ability to handle delicate pastries without drying them out.
For more inspiration on seasonal baking and detailed techniques, you can explore our full collection of guides at our sitemap. Whether you are curious about the history of the “pie plant” (rhubarb) or looking for other ways to use beef tallow in your kitchen, we have the resources to help you become a master of the lattice rhubarb strawberry tart and beyond.
Frequently Asked Questions
Can I use frozen fruit for my lattice rhubarb strawberry tart?
Yes, you can use frozen rhubarb and strawberries for your lattice rhubarb strawberry tart, but you must be careful with the moisture. Thaw the fruit completely and drain the excess liquid before tossing it with the cornstarch and sugar. You may need to add an extra tablespoon of starch to compensate for the softened cell structure of the frozen fruit, ensuring your lattice rhubarb strawberry tart remains sliceable.
How do I prevent the bottom of the tart from getting soggy?
The best way to prevent a soggy bottom on your lattice rhubarb strawberry tart is to bake it on the lowest rack of the oven, often on a preheated baking sheet. The direct heat helps set the bottom crust quickly. Additionally, the cornstarch in the filling is essential, as it thickens the juices into a jam-like consistency that won’t soak through the beef tallow pastry.
Why do I need to cool the tart for 3 hours?
Cooling is arguably the most difficult part of making a lattice rhubarb strawberry tart. During this time, the starch molecules finish bonding with the fruit juices. If you slice into a hot lattice rhubarb strawberry tart, the filling will run everywhere, and you will lose that beautiful layered look. Patience is the final ingredient for a perfect tart.
