Friday, May 20, 2011

Tart fail #2. The story of a too tart tart.

A few weeks ago, I mentioned that I had a tart fail. I made this pretty, delicious looking tart and it leaked all over my oven. When I tried to transfer it to a different pan, it fell apart mid slide and never recovered. It was a wreck and I was totally disappointed.

I decided to give it a second try. I still had a frozen pie crust left. Still had some strawberries which I decided to supplement with blackberries and raspberries. I was ready to go. I laid out my pie crust. Carefully spread my fruit filling, avoiding as much liquid as possible. I wrapped my edges tighter and pressed down harder on each to seal. Stuck it in the oven and voila! Out came a gorgeous tart.

However, when I went to take a bite, boy was it just that. Tart. Too tart to even eat. Even with a scoop of sugary, vanilla ice cream. Tart fail, again. This isn't the end, tart. I will find a way to make you and eat you. Until next time, at least I scored some pretty pictures. Hope you enjoy them, cause this tart was no treat.

Rhubarb-Berry Tart
Serves 8
  • 1 (8-ounce) sheet frozen pie crust, thawed
  • 1 piece of rhubarb, chopped
  • 1 cup of strawberries, hulled and sliced
  • 1/4 cup raspberries
  • 1/4 cup blackberries
  • 1/4 cup sugar
  • 2 tablespoons butter


Preheat to 375 degrees. Place rhubarb, strawberries, raspberries, and blackberries int a medium mixing bowl. Sprinkle with sugar and stir to coat. Set aside.

Line a baking sheet with parchment paper or Silpat baking mat. Roll the pastry out. Pierce all over with a fork. Spoon berries into center of the pastry, reserving the liquid as much as possible. Fold sides of the pastry over one side at a time forming corners as you go. Press down each corner to seal. Dot pastry with butter.

Bake for for 25 minutes, or until golden brown. Serve with vanilla ice cream.


  1. oh boo. Rhubard is very tart but I also used 1/4 c. of sugar in my rhubard-strawberry jam and it was sweet... maybe the fruit wasn't ripe enough to counter the rhubarb?!

  2. I wonder if some nice scoops of extra sweet homemade whipped cream would have helped balance it out. And I bet you could have sprinkled more sugar on top after tasting it. It does look beautiful!