Today’s dessert is the lovely Strawberry Rhubarb Tart modeled after the famous French Lemon Tart. This divine tart combines two of the season’s best flavors into a silky-smooth filling which is then placed in a buttery rich and tender Pâte Sucrée shell. Simply, this is a decadent dessert of restaurant quality that can be made at home!
While a “Jump to Recipe” button has been activated on this post, it is highly recommended that the entire text of this post be read before making the Strawberry Rhubarb Tart as it contains additional information that is not included in the printable version of the recipe. Continue reading Strawberry Rhubarb Tart Recipe→
Butter Tarts that melt in your mouth. Is there anything better? There are as many recipes for Butter Tarts as there are bakers and pastry chefs making them. Essentially, these are the basic, core ingredients that will normally be common to all Butter Tart recipes: Brown sugar, eggs, butter (absolutely no substitutes), and usually some kind of syrup (e.g., maple, corn, or both). The ingredients may vary in different amounts from recipe to recipe and this will impact the flavor and texture of the filling. Continue reading Butter Tarts – A Quintessential Canadian Dessert→
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
