I will absolutely be making this one more time as I know my mom will love this. She likes strawberry and rhubarb and this was such a yummy treat. She is coming to visit on Monday for two weeks while the girls are tracked out from school so we are all very excited!
I wanted to show you some pictures from our trip over Easter to Maryland. We got to visit Jim’s Aunt Caroline’s house which was such a treat. The girls just adore her and she has a beautiful property just between DC and Annapolis. Aunt Caroline recently acquired some emu and turkeys and we had a chance to not only see them but we actually got to go inside their cage. I have never been around emu and they are so sweet. The female makes a noise that sounds like a faint drum beat. I think that means she is happy – kind of like a cat purring.
This is Eva and Eli. Eva is just a bit smaller than Eli. From looking at this picture I’m not sure which is which but when you are up close you can definitely tell that Eva is a bit smaller.
Taylor and Ella posing in front of them. At first it was a bit intimidating being in their cage, but they were very used to being around people and extremely friendly. Towards the end of our visit they even came up right behind us. They were really interested in grandpa!
These are the Tom’s. The hen was sitting in the hen-house and the males were very protective of her and did NOT like us being in the cage with her. They made a noise that I thought sounded like spitting and they fluffed up their feathers to show their displeasure with us. Turkeys have raptors on their feet so they could actually do a bit of damage if they got their hands on you. They didn’t come very close to us and Aunt Caroline had her walking stick with her in case they got too close. They were beautiful and the colors on the head was vibrant.
After visiting the emu and turkey we went on a little walk around the rest of her property. Along the way we saw these baby sparrow. I had to snap a quick picture as we didn’t want to upset the mama bird too much.
This was an old car that was left on the property when they bought it. Jim walked around the back and discovered that it was an old Volkswagen. I thought the front made a cool picture.
An old tractor tire near her shed. I thought this also made for an interesting picture.
The girls talking with Aunt Caroline near the stream. We stayed here for a good ten minutes and the girls were very interested in the concrete tube. I think that Aunt Caroline was explaining how it got there.
This is her peacock. He doesn’t have a name, but he was just gorgeous and quite shy. He made a little noise while we were there and it was fun to hear him while we were on the property. We have a farm near our house that has peacocks and occasionally although we never hear them I know some people in closer neighborhoods hear them quite often.
Aunt Caroline showing the girls her pond. I am sure that the girls were looking for fish or other creatures but not sure what they saw if anything.
Taylor pointing at something in the pond. I just liked this picture.
So that was our day at Aunt Caroline’s. It was a beautiful spring day and we all had a great time.
Enjoy this wonderful spring treat while you can. Fresh strawberries won’t be around forever so while you can still get them you should absolutely try this tart. Oh yes, and we can’t forget the rhubarb – it gives the strawberries a wonderful slightly tart flavor. I actually might make the strawberry rhubarb mixture by itself it was so good!
Source: Food Network Kitchens
Strawberry Rhubarb Tart
- 1 8-ounce sheet frozen puff pastry, thawed
- 1 tablespoon milk
- 2 cups strawberries stemmed
- 1 cup sliced rhubarb
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- 1 tablespoon fruit jelly strawberry, apricot, currant jelly will work well here
- 1 tablespoon very hot water
- Confectioners' sugar
- Whipped Cream
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Roll puff pastry into a rectangle that is about 1/8" thick. Cut a slice that is 3/4 wide from each of the long ends. Cut the rest of the pastry into a rectangle that is about 13X5 inches. Place pastry on your baking sheet. Wet one of the long sides of the pasty with a brush and gently place the strip down this side. Press gently and then repeat this on the other side. Brush the tops of the strips with milk and then pierce the center dough with a fork all over. Very lightly take a pastry wheel and score the inside of the long strips about halfway through. Line the inside of the dough with aluminum foil and weight down with pie weights or beans. Bake until set for about 15 minutes and then remove foil and bake for 15 minutes more. The pastry should be lightly browned at this point.
- Trim the broad tops of off all the strawberries and place the tops in a small pan. Add to the tops your rhubarb, vanilla and sugar. Cook mixture over medium heat until it turns almost jam like - about 15 minutes. Add butter and once it is melted, place mixture in a food processor and blend until smooth.
- Spread cooked mixture over the baked pastry. Place the reserved strawberry bottoms in a shingled pattern over the strawberry rhubarb mixture.
- For the glaze, combine the jelly with the hot water and stir until smooth. Use a pastry brush to glaze the strawberries. sprinkle tart with confectioners sugar and serve with whipped cream.