recipe and photo from here
Bonjour mes belles,
I cannot believe how useful pinterest is, not only is it great for sharing ideas re travelling, decorating, clothing etc. it is also a great place to find new recipes.
I am not sure about you, but I for one, would be lost without it and do not know how I managed before I started using it.
Merci to the lovely Eva, a girl from Oregon, for this fabulous recipe which French Boyfriend simply adores. You can find more of her fabulous recipes here.
Strawberry Rhubarb &
Tarragon Tarte Tartin
Crust
2 and 1/2 cups
flour
1/2 teaspoon
salt
1 teaspoons
sugar
1 cup butter, cold
and hard
1 teaspoon cider
vinegar
5-8 tablespoons
water, cold
Strawberry Rhubarb & Tarragon
Filling
3 tablespoons
butter
1/3 cup
sugar
1 teaspoon water
12 large
strawberries, halved with caps removed
1 and 1/3 generous
cups rhubarb cut into 1-inch pieces
2 tablespoons sugar
pinch
cinnamon
1 and 1/4 teaspoons
fresh tarragon, finely chopped
Begin by preparing the crust. In a large bowl
combine all of the dry ingredients. Grate the butter on the largest hole setting
of your grater over the bowl, mixing to coat the butter shards in the flour
mixture every 10 seconds or so. Add the cider vinegar and 5 tablespoons of water
and mix the dough. If it stays in a clump when you squeeze it in your hand, it
has enough water, if it falls apart, add more water until it stays together.
Shape the dough into a ball and roll it out into a 1/2 inch thick disc. Cover
with plastic wrap and refrigerate.
Preheat the oven to 425 degrees
Fahrenheit. To make the filling, heat the sugar, butter, and water in a roughly
8-inch skillet over medium heat for 8 minutes, or until the sugar has
caramelized and the mixture is bubbling. Add the strawberries and rhubarb and
sprinkle the remaining sugar over the top. Simmer for 20-30 minutes over
medium-low heat. Remove from the stovetop and stir in 1 teaspoon of the
tarragon, then sprinkle with the cinnamon. Place the crust over the skillet,
quickly tucking it down into the pan around the edges of the filling. Cut three
1-inch slits in the top to allow heat to escape before placing it in the
oven.
Bake for 20-25 minutes of until the top of the crust is golden.
Remove from the oven and allow to cool for 20 minutes before attempting to flip
the pan over onto the serving plate. Once flipped, gently remove the pan to
display the filling inside. Sprinkle with the remaining tarragon and allow the
tart tartin to continue to cool for 30 minutes before
serving.
...bon appetit à tous, Leeann x
