A Heart Tart…

Rise and Shine! As my niece would say…
Today is Valentines… Wishing you all a wonderful day with your love ones!

And I have made you a “Heart  Tart” to enjoy. Also easy to bake.

Following recipe: Rhubarb / Berry Tart 

Recipe for 6 tarts or 1 pie: 

4″ – 5″ Tart Tins or 9″ Pie Dish
Make a template of your pan (add 1/2″ around the edge) from card stock to cut dough*

Preheat the oven to 375º

Tart Dough (your can use ready-made dough)
Ingredients:
1-1/4 cups all-purpose flour
1 Tbs. brown sugar
1/3 tsp. salt
6 Tbs. chilled butter, cut into pieces
2 to 3 Tbs. ice water
Cream for brushing pastry dough.

In
a large bowl, combine 1-1/4 cups all-purpose flour, 1 tablespoon brown
sugar and 1/3 teaspoon salt. Blend thoroughly. Using a pastry blender
or your fingertips, cut in 6 tablespoons chilled butter until the
mixture resembles coarse crumbs. Add 2 or 3 tablespoons ice water, a
little at a time, until the dough can be pressed into a ball. Knead it
once or twice. Cover with plastic wrap and refrigerate for 30 minutes.

Rhubarb/ Berry Mix
Ingredients:
3/4 to 1 cup of sugar (depending on sweetness of fruit) + more for sprinkling
1/4 cup all-purpose flour
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves or allspice
1-1/2 cups of strawberries / washed, hulled and quartered
2 cups of rhubarb / washed and cut into 1/2 pieces
1/2 cup of water
1/2 cup of maraschino cherries / chopped
1/2 cup of apricot jam or orange marmalade (your flavor)
2 Tbs. butter

Combine rhubarb, strawberries and water in medium saucepan. Bring to
boil over medium heat. Reduce heat to low. Simmer, uncovered, until
rhubarb is tender about  8-10 minutes; drain.

In a large bowl, combine the sugar, flour, salt, cinnamon and cloves
and mix thoroughly. Add the cooked strawberries, rhubarb and maraschino
cherries and toss gently until well combined. Let stand for 15 min.,
then toss again. You will spoon this in your prepared tart tins or pie
dish.

Preparing the Tarts
Roll out the
chilled dough on a lightly floured surface or pastry cloth. Place
template and cut 6 pieces ( might have to roll it out twice). Gently
lift rolled dough and place into each tart tin or the pie pan pressing
gently to inside of pan and trim edges. Cut thin strips folded in half
lengthwise and press gently (wet slightly for it to stick) on top edges
of pan. Sprinkle sugar over the dough. Spoon 3 Tbs. rhubarb / berry mix
(do not overfill) into the tart shells. Spread  1 tablespoon of apricot
jam or orange marmalade over the entire filling mix. Brush pastry dough
with cream.

Bake for 30 – 40 minutes (check at 30 min.) until crust is golden and filling is bubbly.
Cool completely (easier removal) before removing from tart tins.
Optional: serve with whipped cream… Delicious!

Notes:
In its raw state, rhubarb is poisonous, so make sure you cook it!*
This tart dough will work for any kind of fruit you want to prepare.*