Star Spangled Strawberry Rhubarb Tarts

Ahhh, summer in New England.....hot Balmy days, sand between your toes and sunburned noses from a long day at the beach, cookouts and get togethers, the 4th of July, farmer's markets, and lingering over a good book. This year summer is even better. My daughter is home from Korea for a 3 week visit and she has brought a friend who had never been to the US. Today is the 4th of July and we'll celebrate our independence with the best of what summer has to offer. I went to the farmer's market Saturday and got some red, ripe local strawberries and stalks of crisp rhubarb. My daughter loves strawberry rhubarb pie, so I thought I'd make some festive tarts. Using crème brûleé dishes and Christmas star cookie cutters, I put the tarts together. They look so patriotic with the bubbling red fruit and pastry stars. I used my red, white and blue tie-dyed napkins that my son made for me last year when he made his tie-dyed flag. The tarts will be the grand finale after a day of our local art's festival, barbecue, lobster rolls and fireworks. Happy 4th of July!!
Strawberry Rhubarb Tarts

2 1/2 cups rhubarb stalks, cut into 1/2 inch pieces (ends and any stringy parts removed and leaves discarded)
2 1/2 cups ripe strawberries, stemmed and cut in half
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
2 tablespoons minute quick cooking tapioca
zest of 1 Meyer lemon (or 1 teaspoon orange or lemon zest)
unbaked pie crust for two 9-inch pies
tart pans or custard dishes

Preheat oven to 400 degrees F.

In a large bowl, mix together the rhubarb, strawberries, sugar, cinnamon, tapioca and lemon zest. Roll out the pie crust dough and cut out circles of dough for the bottom of your dishes or pans. I used 4 1/2 inch dishes and cut out 5 1/2 inch circles, using a saucer as a template. Line the dishes with the dough and prick the bottom with a fork. Fill to the top with the fruit mixture and top with stars cut out of the pastry scraps. This filled 5 of the 4 1/2 inch dishes, but will vary depending on the size of your dish. You can also use a 9 inch pie dish and make a whole pie.
Place the tarts or pie on a parchment lined baking sheet (the tarts will bubble over), and put in the preheated oven. Bake for about 50-60 minutes or until they are bubbling and done. If the pastry browns too quickly, loosely put a foil tent over the tarts.

Makes five 4 1/2 inch tarts or one 9 inch pie.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Summer Pudding...Drunken and Stoned

My friend Babby, has nurtured an herb, flower and berry farm for many years. She sells her small crops at the local farmer's market and I was lucky enough to get her last container of redcurrants this past week. Now at mid season, her surplus is winding down. It has been a passion of hers for years. I've never used redcurrants, but Babby had a copy of a Summer Pudding recipe that she highly recommended. Of course I had to tweak it, but making sure not to deviate from what the English might do. Traditional English Summer Pudding calls for tart currants and sweet berries and can also include stone fruit, such as cherries. Since I literally cannot eat enough cherries when they are in season, I added them into the pudding. To kick up the currant flavor I put in a splash of Crème de Cassis, a blackcurrant liqueur. So...drunken and stoned it became! This is such an easy do ahead dessert with minimal cooking. It is also versatile and makes an elegant or casual presentation, depending on the feel of your menu. It is heavenly served with very lightly sweetened whipped cream, or crème fraîche and an extra splash of Crème de Cassis on top (if the kids aren't around!).

Summer Pudding

1/2 cup red currants*
1 1/2 cup raspberries*
1 1/2 cup blackberries*
1/2 cup cherries*
1/3-1/2 cup sugar, to taste
1 teaspoon finely grated lemon zest
1 tablespoon Crème de Cassis
about 6-8 thinly sliced brioche, challah or golden white bread, crusts removed

*You may use any combination of berries and stone fruit that are in season or that you prefer. Red fruits produce the rich red juice that is needed.

You'll need a buttered 4 cup pudding basin or dome shaped bowl and a saucer that just smaller than the top of the bowl.

Separate the currants from their stalks by holding the tip of each stalk firmly between finger and thumb and sliding it between the prongs of a fork, pushing the fork downwards, so pulling off the berries as it goes. Lightly rinse all fruits and place with the sugar, lemon zest and Crème de Cassis in a non-aluminum saucepan. Cook over medium heat until juices begin to run, and the sugar melts. This will be about 3-4 minutes. Do not overcook. Remove from heat and pour through a sieve, saving the juices.Cut 2 circles from the bread, one to fit the bottom of the bowl and one to fit the top. Cut the remaining slices into triangles. Quickly dip both sides of the smaller circle of bread into the juices and put into the bottom of the bowl. Continue lining the bowl with the triangles, dipping into the juices as you go. Overlap and press bread to seal as you go, leaving no gaps. Add the fruit into the bread lined bowl and drizzle juice along the sides to ensure that all bread is soaked. Top with the juice soaked larger circle, and put the small saucer on top to press down. Place a weight, such as a large can on top of the saucer. Refrigerate overnight or at least 12 hours.

Reserve remaining juice to serve with the pudding.

To serve, run a thin knife or spatula along the sides to loosen and invert onto a serving plate. Garnish with mint and flowers. Cut into wedges and serve with whipped cream or crème fraîche and reserved juices.

Serves 4-6.

Written and photographed by Diane.

Summer Pudding recipe (pdf)