Strawberry, rhubarb, and blackberry tart

Strawberry, rhubarb, and blackberry tart is a culinary masterpiece that combines the fresh flavors of fruits with a crispy and delicious pastry texture. This recipe is not just a simple dessert, but a true celebration of the season, bringing together summer fruits to create an unforgettable experience. I will guide you step by step in making this tart, providing you with useful tips and information about each ingredient. Let's get started!

Preparation time: 30 minutes
Cooling time: 1 hour
Baking time: 45-60 minutes
Total time: 2 hours
Servings: 8

Ingredients for the tart crust:
- 250 g cold butter
- 150 g cold lard
- 400 g flour
- 200 ml cold water
- A pinch of salt

Ingredients for the filling:
- 500 g strawberries (about 2-3 cups)
- 7 stalks of rhubarb
- 300 g blackberries (about 2 cups)
- 250 g sugar
- 3 tablespoons cornstarch

Recipe history:
The strawberry, rhubarb, and blackberry tart is a recipe that blends tradition with innovation. The origins of this dessert are lost in history, when people began using seasonal fruits to create sweet dishes. Rhubarb, in particular, has been appreciated for its acidity, which balances the sweetness of strawberries and blackberries, creating a delicious contrast. This tart is perfect for enjoying on warm summer days, alongside a scoop of ice cream or a glass of lemonade.

Step by step:

1. Preparing the crust:
Start by cutting the butter and lard into small cubes. They need to be cold to achieve a flaky crust. In a large bowl, combine the butter, lard, flour, and salt. Use a hand mixer or food processor to mix the ingredients until you achieve a sandy texture. Gradually add the cold water, mixing until the dough becomes smooth. Shape it into a ball, wrap it in plastic wrap, and let it chill in the fridge for at least one hour.

2. Preparing the filling:
Meanwhile, clean the rhubarb stalks by removing the woody ends, and slice them into pieces about 2-3 cm long. Wash the strawberries and cut them into quarters or halves, depending on their size. In a large bowl, combine the strawberries, rhubarb, and blackberries, adding the sugar. Mix well and let it sit for 30 minutes. This step will help release the juices from the fruits, creating a juicy filling.

3. Assembling the tart:
After the dough has chilled, preheat the oven to 180 degrees Celsius. On a floured surface, roll out the dough into a thin sheet about 3-4 mm thick. Transfer the dough to a tart pan, making sure to cover the edges well. Trim any excess dough from the edges.

Place the fruit filling in the tart pan, and if you notice there’s too much juice, drain it a little. Sprinkle the cornstarch over the fruit mixture and mix again. This will help thicken the juice during baking.

4. Baking and decorating:
If you have leftover dough, you can use it to create a decorative lattice on top of the tart or simply to cover the filling. If you choose to completely seal the tart, don’t forget to make a few slits in the top dough to allow steam to escape. Brush the surface with an egg yolk for a golden and shiny crust.

Bake the tart in the preheated oven for 45-60 minutes or until the crust is golden and the filling begins to bubble.

5. Cooling and serving:
Once the tart is baked, let it cool completely in the pan to avoid the filling running out. Cut the tart into slices only after it has completely cooled. Serve each slice with a dusting of powdered sugar on top and a garnish of fresh strawberries or a scoop of vanilla ice cream for a delicious contrast.

Practical tips:
- You can experiment with other fruits, such as blueberries or peaches, to vary the flavor of the tart.
- If you prefer a more tangy taste, add a bit of lemon juice to the fruit mixture.
- Make sure the fruits are well washed and dried to avoid excess water in the filling.
- The tart can be stored in the fridge for a few days, but it is best served fresh out of the oven.

Nutritional information:
One serving of tart (one slice) contains approximately:
- Calories: 320 kcal
- Fat: 15 g
- Carbohydrates: 45 g
- Protein: 3 g
- Fiber: 2 g

This strawberry, rhubarb, and blackberry tart is not just a delicious dessert but also an excellent way to take advantage of seasonal fruits. Enjoy every bite and let the flavors take you away! Bon appétit!

 Ingredients: For the tart dough: 250 g cold butter, 150 g cold lard, 400 g flour, 200 ml cold water, a pinch of salt. For the filling: 500 g strawberries, 7 stalks of rhubarb, 300 g blackberries, 250 g sugar, 3 tablespoons of cornstarch.

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