Strawberry Rhubarb Tart Filling Recipe

Strawberry Rhubarb Tarts Baking A Moment

WEBJun 12, 2013 · Servings: 24 tarts. Prep Time: 25 mins. Cook Time: 35 mins. Chill Time: 1 hr. Total Time: 2 hrs. If you like the way rhubarb brings out …

Rating: 4.2/5(20)
1. Whisk the flour and salt together in a large bowl, then cut the shortening into the flour mixture until it resembles coarse meal.
2. Combine the rhubarb with the sugar and cornstarch, in a small saucepan and cook over medium heat until the rhubarb is soft and the compote is thickened.
3. Spoon a few tablespoons of filling into each tart shell and top with sweetened whipped cream.

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AwardWinning Strawberry Rhubarb Pie House of …

WEBNov 9, 2021 · Wash the rhubarb well and discard any leafy ends, which are poisonous. Chop the stalks into ½-inch pieces. Add the strawberries and …

Rating: 5/5(75)
1. Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.
2. Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
3. Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
4. Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.

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Strawberry Rhubarb Pie Sally's Baking Addiction

WEBMay 13, 2016 · The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, …

Rating: 4.7/5(151)
1. Prepare my pie crust recipe through step 5.
2. Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
3. Preheat oven to 400°F (204°C).
4. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.

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