Strawberry, Rhubarb and Cherry Tarts

Sometimes, I go a little crazy in the produce section of my local grocery store. I’ll walk by innocently enough, minding my own business when “babam”, some fresh rhubarb will call me over. Rhubarb pie I’ll be thinking of making that the next day. No that’s not the crazy part! You see I’m grocery stores – different ones, about 10 times a week doing classes and such. So if I went once and bought only rhubarb, that would be fine. But that evening, I will be walking by – innocently again, in another grocery store, and those darn strawberries will give me that “come hither” look. So strawberry and rhubarb pie – a beautiful combination I think to myself. Then the next morning – again, just minding my own business, another grocery store – it happens again, cherries, big, plump, dark cherry color, how can you possibly walk by?!

So, this recipe has strawberries, rhubarb and yes, cherries in the filling. Beautiful fruit tarts with a not too sweet filling. Shallow baked shells of beautiful pie crust – my favorite recipe, but bursting with fruit. The crust recipe is from my school days so you know it’s reliable and comes together beautifully. These tarts are great as an afternoon tea item, or with a glass of chardonnay (but not too oaked please), or even just a glass of milk. Of course a good book, your favorite magazine or some selected YouTube videos on your Ipad and background music complete the picture.

You don’t have to use three different kinds of fruit, just use whatever you like, but keep the quantities of fruit to sugar the same. Left over filling can be kept in the fridge for up to a week. Spread it on toast, dollop it on ice cream or for a calorie reduced diet – okay there is sugar in this, with some yogurt. Whatever you decide to do with it. Make the filling, make the tarts and as always – enjoy!

Filling
3 cups fresh rhubarb, sliced about ¼” thick
1 cup pitted fresh cherries
1 cup strawberries – if they are Ontario strawberries, leave whole, if they are from anywhere else and are really big, just slice in quarters
3/4 cup granulated sugar
2 tablespoon cornstarch

Combine rhubarb, cherries, sugar and cornstarch in a non-stick pan
Over medium heat stir gently until the rhubarb has cooked – I like my rhubarb mushy so I cut my pieces thin and they melted into the filling –yum!
When the filling is cooked to your taste – about 20 – 30 minutes, (check for sugar, does it need a pinch of salt?), turn off your burner and add the strawberries, stir gently
Let the filling cool – it will thicken as it cools, even more so when refrigerated

Crust (makes enough for the bottom and top of a 9” pie shell)
285g Pastry Flour
140g Churn 84, cold and cubed
100ml Water
20g Brown Sugar
Pinch of salt

The key to this dough is not to over mix at any stage
Keep all ingredients refrigerated until ready to mix
Add the flour and butter to your food processor – pulse to combine 6 – 10 times depending on how powerful your processor is
Measure out 150g of water – add ice and let it sit for a few minutes – then carefully measure out 100ml into a measuring cup and slowly – while pulsing – add the water to the processor
Pulse until it just starts to come together – see picture
Empty contents onto plastic wrap – bring together and form a disc – wrap and chill for at least 30 minutes
After 30 minutes, remove the disc of dough from the fridge – cut in half (or not) to make rolling easier
Lightly flour the surface of the counter and roll the pastry to 1/8” thickness
Using a 2” round or fluted cutter, cut circles out of the dough – re-roll the scraps, refrigerate and continue until all the pastry is done
Using a non- stick muffin tin, turn it upside down – you don’t need to spray it (unless it is in rough shape – in which case, don’t by a few latte’s this week and invest in a good quality non-stick muffin tray)
Center the cut circles over the top of the tins and poke a few times with a fork
Bake at 375f for 15 – 20 minutes until lightly golden
Remove the tin from the oven and let the tarts cool – gently turn the hot tarts to ensure they don’t stick to the tin
Spoon the filling into the baked tarts
Enjoy!