Wild Strawberries Mini-Tarts

Few weeks ago, my cousin came home early in the morning. He told me he was taking me to this secret place where he wanted to show me something that he knew I would appreciate.

My cousin got my little basket. We got on our shoes and head to the forest. After walking among the trees (chestnuts and eucalyptus) for a while, we arrived to an open area. In the ground there were these familiar leaves and these tiny red drops.

I got so excited to see myself surrounded by wild strawberries!!!! Back home with my little basket full of wild strawberries, I prepared a simple pate sucree and pastry cream, so my wild strawberries would be the “stars of the show”.

I hope you like the recipe and the new makeover of the blog!!

Pate sucree

Ingredients

Makes one 30 -32 cm (11-12 inch) or two 20 – 22 cm ( 8 to 9 inch) .

2 1/2 cups all-purpose flour

3 tablespoons sugar

1 cup (250 gr) unsalted butter, chilled and cut into small pieces

2 large egg yolks

1/4 cup ice water

Directions

In the bowl of a food processor, combine flour and sugar. Add butter, and process 10 to 20 seconds.

In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Chill in a refrigerator for at least 1 hour.

Pastry cream

Ingredients

Makes about 1 3/4 cups

1 cup whole milk

1/2 vanilla bean, split

5 tablespoons sugar

3 large egg yolks

1 tablespoon cornstarch

1 tablespoon flour (preferably rice flour for lightness)

1 tablespoon unsalted butter

Directions

Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.

In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.

Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens about 2 minutes.

Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

Tarta de Ruibarbo y Fresas - Rhubarb and Strawberry Pie

Cuando pienso en ruibarbo siempre pienso en mi amiga Silvia. Silvia y yo nos conocimos en Ginebra. Durante los años que viví en Ginebra pase muchas tardes de Domingo con Silvia y su familia en su casa.

Las buenas conversaciones con Silvia y Steve, colorear princesas con Alex, jugar a la WII con Marc y perseguir al pequeñín de Mathew era la mejor recarga de energía para la dura semana que tenia delante.

Muchas veces Silvia tenia una maravillosa tarta de ruibarbo. Sabia a gloria sentadas en el jardín tomando una taza de café.

Desde que me fui de Ginebra mis Domingos nunca han sido lo mismo ….. Menos mal que me queda la tarta de ruibarbo.

Me encanta la tarta de ruibarbo!!! Me podría comer la tarta entera de una sentada! Me gusta el color, la textura y el sabor.

Ruibarbo es fácil de encontrar menos en España. Si estas en España y quieres hacer la tarta haz lo que hago yo: busca una buena frutería que te traiga por encargo estas “peticiones especiales”

Aquí tenéis la receta: ( ir hasta el final del post)

When I think of rhubarb I always think of my friend Silvia. Silvia and I met in Geneva. During the years that I lived in Geneva I spent many Sunday afternoon with Silvia’s family.

Having a nice conversation with Silvia and Steve, coloring princesses with Alex, playing WII with Marc and chasing little Mathew was the best recharge of energy for the tough week ahead of me.

Many times Silvia had a beautiful rhubarb pie at home that tasted like heaven sited in the garden while having a cup of coffee.

Since I left Geneva Sunday has never been the same …. Luckily I still have rhubarb pie.

I love rhubarb pie !!! I think I could have the whole pie in one go! I love the color, the texture and the flavor.

Rhubarb is very easy to find but in Spain. If you are in Spain and want to bake this pie, do want I do when I am in the country: I found a good grocery store that brings me any “special request”.

Here you have the recipe: (scroll down )

Masa tarta

Ingredientes

Para 10

1 ¼ tazas de harina

½ cucharita de sal

½ cucharitas de azúcar

½ taza de mantequilla fría, cortada en cubitos.

Direcciones

En un robot de cocina mezclar la harina, sal y azúcar.

Añadir la mantequilla. Mezclar los ingredientes hasta que tengan la apariencia de harina gruesa, con trozos de mantequilla del tamaño de guisantes.

Añadir 2 cucharadas de agua helada; mezclar hasta que la masa quede desmenuzada pero que se compacte si aplastas la masa ( si la masa lo necesita añadir hasta 2 cucharadas de agua helada. 1 cucharada al tiempo). No trabajar en exceso la masa.

En una superficie de harina amasar un par de veces, hasta que la masa este compacta. Dejar la masa preparada en forma de disco, envolver en film plástico y refrigerar al menos durante 1 hora.

Crumble Topping

Ingredientes

¾ taza de harina

1/3 taza azúcar moreno

3 cucharadas azúcar

Pizca de sal

6 cucharadas (90 gr.) de mantequilla (cortada en cubitos)

Direcciones

En un recipiente mediano, mezclar harina, azúcar moreno, azúcar y sal. Mezcla la mantequilla con tus manos hasta que se formen grandes trozos de masa. Cubrir y enfriar hasta listo para usar.

Tarta de Ruibarbo

Ingredientes

Para 10

Masa Tarta

Harina para superficie

3 1/4 tazas (800 gr.) de ruibarbo, extremos cortados, troceado en porciones de 2 cm.

1 taza (250 gr.) de fresas cortadas en mitades.

1 taza azúcar

2 cucharadas Maizena

1 huevo pizca de sal

Direcciones

Trabajar la masa para dejarla igualada en una superficie con harina. Ayudarse del rodillo para colocarla la masa en el molde. Con cuidado, presionar la masa en el fondo y laterales del molde. Recortar sobrante de la masa. Refrigerar 1 hora.

Precalentar el horno a 200º .

En un recipiente grande mezclar ruibarbo, fresas , sal y azúcar. En otro recipiente mezclar huevo y Maizena y añadir al ruibarbo y fresas. Mezclar todo.

Colocar ruibarbo y fresas en molde y cubrir con el “ crumble topping”.

Reducir temperatura del horno a 180º. Hornear la tarta hasta que la superficie este tostada y la masa ligeramente tostada, sobre 1 ½ horas ( si la superficie de la tarta se tuesta rápidamente cubrir con papel de horno. Enfriar completamente antes de servir.

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Pie Dough

Ingredients

Serves 10

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 cup cold unsalted butter, cut into small pieces.

Directions

In a food processor, mix flour, salt, and sugar. Add butter. Mix until dough resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; mix until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not over mix.Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.

Crumble Topping

Ingredients

3/4 cup all-purpose flour

1/3 cup packed light-brown sugar

3 tablespoons granulated sugar

Pinch of salt

6 tablespoons cold unsalted butter (cut into small pieces)

Directions

In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

Rhubarb Pie

Ingredients

Serves 10

Pie Dough

All-purpose flour, for dusting

6 cups of rhubarb, ends trimmed, cut crosswise into ¾ inch pieces

1 cup strawberries cut in halves

1 cup sugar

2 tablespoons corn meal

1 egg

Pinch of salt

Directions

Place the pie dough on a floured surface. Roll out dough to a 14-inch round.

Place the dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

Preheat oven to 400 degrees. In a large bowl, toss rhubarb, strawberries with sugar and salt. In another bowl mix corn meal and egg. Add to rhubarb and strawberries. Mix all. Pour into pie shell; sprinkle with Crumble Topping.

Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.