Recipe for: Rhubarb and Strawberry Tart with Mascarpone Cream - photo 1
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Recipe for: Rhubarb and Strawberry Tart with Mascarpone Cream

Desserts May Day Cakes and Bakes 90 min Medium 25 wyświetleń ~54.37 PLN - (0)
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Description

A delicate tart with a shortcrust pastry filled with mascarpone and cream, complemented by a tangy rhubarb compote and fresh strawberries. This spring dessert is perfect for a May Day table — light, impressive, and fragrant with lemon. Inspired by Polish seasonal cuisine: we use young rhubarb and the first strawberries, while the shortcrust pastry serves as a classic base. Serve slightly chilled, and you can sprinkle with powdered sugar and almond flakes for crunch. It pairs beautifully with a cup of strong coffee or vanilla ice cream.

Ingredients Used

Ingredients (13)

Servings:
8
  • Wheat flour 250 g
  • Butter 120 g
  • Sugar 140 g
  • Chicken egg 2 szt. (~120 g)
  • Water 30 ml
  • Rhubarb 300 g
  • Strawberry 400 g
  • Mascarpone 250 g
  • 30% heavy cream 200 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~54.37 PLN (6.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and tools: take the cold butter out a moment before cutting; sift the flour into a large bowl. Add sugar (80 g) and salt. Cut the butter into small pieces and add it to the flour. Using clean fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs (the size of pea grains).

Ingredients: Wheat flour, Butter, Sugar, Salt
Use a pastry cutter or a butter knife, and if you're doing it by hand, work quickly to keep the butter cold. The best bowl is a large metal or glass bowl.
2

Add the egg (120 g) lightly beaten in a separate bowl and 2–3 tablespoons (about 30 ml) of cold water. Mix with a fork just until the dough starts to come together — that is, when the mixture holds together when squeezed in your hand, but is not sticky. Transfer the dough to a lightly floured surface and quickly knead into a flat disk (no longer than 1–2 minutes). Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 60 minutes).

Ingredients: Water
Use a wooden spoon for initial mixing or your hands for kneading; do not knead too long, as the dough will become tough. Chilling makes rolling easier.

Filling (rhubarb compote)

3

Wash and dry the rhubarb (300 g). Trim the woody ends and cut into 2–3 cm pieces. In a small pot, place the rhubarb with 60 g of sugar (from the total amount) and the zest and juice of half a lemon (using a 100 g lemon — grated zest and juice). Heat over medium heat for about 8–10 minutes, stirring every 1–2 minutes, until the rhubarb softens and starts to break down, but still retains some pieces. Set aside to cool — the compote will thicken as it cools.

Ingredients: Rhubarb, Sugar, Lemon
Use a wide pot with a thick bottom to avoid burning. If the rhubarb dries out too quickly, add 1-2 tablespoons of water. The compote should be soft but not completely overcooked.

Cream

4

In a bowl, place the mascarpone (250 g) and add 30 g of sugar (the remainder from the total amount) and the grated zest of half a lemon. In a separate bowl, lightly whip the chilled heavy cream (200 ml) to soft peaks. Gently fold the whipped cream into the mascarpone using a spatula, moving from the bottom to the top, until the mixture is uniform and smooth. Taste — the cream should be slightly sweet, not watery.

Ingredients: Mascarpone, Sugar, Lemon
Use a cool bowl and a whisk or mixer on low speed to whip the cream. Do not whip for too long to avoid the cream curdling.

Baking the crust

5

Preheat the oven to 180°C (top-bottom). Take out the chilled dough, lightly flour the countertop, and roll it out to a thickness of about 3–4 mm. Line a 24 cm tart pan (preferably with a removable bottom) with parchment paper and gently transfer the dough, pressing it against the edges and trimming the excess. Prick the bottom with a fork every few centimeters.

Ingredients: Wheat flour, Butter
Use a rolling pin and 24 cm molds; if the dough cracks, seal the spots with cold water. The best form is a metal or ceramic one with a removable bottom.
6

Line the pie dish with parchment paper and add weights (dried peas, beans, or ceramic balls). Bake 'blind' for 15 minutes at 180°C. After this time, carefully remove the paper with the weights and bake for an additional 5–8 minutes, until the bottom is lightly golden. Remove from the oven and cool in the dish.

Ingredients: Wheat flour, Butter
Use ceramic baking balls or dry beans; make sure the paper adheres well to the edges. Keep the hot base on a rack to cool.

Assembly and decoration

7

Once the base has cooled, evenly spread the mascarpone cream on the bottom (thickness about 5–8 mm). On the cream, place the cooled rhubarb compote using a spoon, leaving visible pink streaks. Wash the strawberries (400 g), dry them, and cut them in half or into slices. Arrange them decoratively on top of the compote, starting from the outer edge towards the center.

Ingredients: Mascarpone, Rhubarb, Strawberry
Use a spatula to evenly spread the cream. When arranging the strawberries, work gently to avoid crushing the compote.
8

If you are using almond flakes (optional 30 g), toast them in a dry pan for 2–3 minutes until lightly browned and sprinkle over the tart. Before serving, you can gently sift powdered sugar (optional 30 g) through a sieve for a snowy effect. Chill the tart for at least 45–60 minutes to allow the cream and compote to set properly.

Ingredients: Almond flakes, Powdered sugar
For toasting the flakes, use a non-stick pan and stir frequently — the flakes can burn quickly. Cooling will improve cutting the tart.

Serving

9

Remove the tart from the refrigerator 15–20 minutes before serving to allow the flavors to develop and the cream to soften slightly. Cut with a thin-bladed knife dipped in hot water and dried before each cut to achieve clean slices. Serve chilled or with a scoop of vanilla ice cream.

Ingredients: Strawberry, Mascarpone
Use a long, sharp cake knife and wipe the blade between cuts. The best tart to serve is one that is slightly chilled, but not ice cold.

Fun Fact

💡

In traditional Polish cuisine, rhubarb was initially treated as a medicinal plant; over time, it gained popularity as an addition to desserts. The combination of rhubarb and strawberries is classic — strawberries soften the acidity of rhubarb.

Best for

Majówka piknik przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve the tart slightly chilled, decorated with fresh mint leaves or a sprig of lemon balm. When cutting, dip the knife in hot water and wipe it with a paper towel between cuts for aesthetically pleasing pieces. As an accompaniment, I recommend vanilla ice cream or Greek yogurt with honey.

🥡 Storage

Store the tart in the refrigerator covered with plastic wrap or in a container for up to 48 hours. The mascarpone cream retains its structure well, while the rhubarb compote may release some juice — protect the tart from moisture. It is not suitable for reheating; it's better to take it out 20 minutes before serving.

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