Rhubarb and Strawberry Tart with Mascarpone Whipped Cream
In this recipe from Katie Button, chef/owner of Asheville’s Cúrate and Nightbell restaurants, using a combination of sorghum flour and rice flour is the secret to a tender, slightly nutty-tasting pastry crust that no one will ever guess is gluten-free. Both ingredients are widely available in supermarkets that sell a variety of grains and gluten-free flours. Look for superfine sorghum flour; the less fine version will create a pastry that is somewhat grainier—though still delicious.
For the crust:
- 3/4 cup (3 1/2 oz./105 g) superfine sorghum flour
- 1/3 cup (1 3/4 oz./50 g) white rice flour
- 3 Tbs. granulated sugar
- 1/8 tsp. baking powder
- 1/4 tsp. kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into small cubes
- 2 Tbs. mascarpone cheese
- 2 Tbs. cold water
For the filling:
- 3/4 lb. (375 g) rhubarb, trimmed and cut into 1/2-inch (6-mm) pieces
- 1/2 lb. (250 g) strawberries, hulled and cut into slices 1/4 to 1/2 inch (6 to 12 mm) thick
- 1/4 cup (2 oz./60 g) granulated sugar
- 2 Tbs. light brown sugar
- Grated zest of 1 lemon
- 1 Tbs. fresh lemon juice
- 2 Tbs. tapioca starch
- 1/2 tsp. kosher salt
For the topping:
- 1/3 cup (3 oz./80 g) mascarpone cheese
- 2 Tbs. granulated sugar
- 1/8 tsp. vanilla extract
- 1/2 cup (4 fl. oz./125 ml) heavy cream
Prepare a 9 1/2-inch (24-cm) tart pan with a removable bottom by removing the bottom and using it to trace a circle on parchment paper. Cut out the circle. Assemble the tart pan and grease the bottom of the pan with butter. Place the parchment round in the bottom of the pan. Set aside.
To make the crust, in a food processor, combine the sorghum flour, rice flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the butter is the size of small pebbles. Add the mascarpone and water and pulse until the dough just begins to come together. Turn out on a work surface, press the mixture together to form a ball and flatten into a disk.
Place the dough in the prepared tart pan and, using your fingers, press it evenly into the bottom and up the sides of the pan, forming a crust about 1/8 inch (3 mm) thick. Make sure that the seam between the bottom and sides of the tart pan is sealed. Transfer the tart shell to the freezer and freeze for 1 to 2 hours.
Preheat an oven to 325°F (165°C).
To make the filling, in a bowl, combine the rhubarb and strawberries. Add the sugars, lemon zest and juice, tapioca starch and salt and stir to combine.
Remove the tart shell from the freezer and place on a baking sheet lined with aluminum foil. Transfer to the oven and bake for 20 minutes. Increase the oven temperature to 350°F (180°C). Fill the tart with the filling and, leaving it on the baking sheet, return it to the oven. Bake for 45 minutes, then cover the tart with foil and bake until the filling is bubbling and the crust is golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool to room temperature.
When ready to serve, make the topping: In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and sugar and whip to combine. Add the vanilla and cream and whip until stiff peaks form. Using an offset spatula, spread the cream on top of the tart. (Alternatively, you can transfer the topping to a pastry bag and pipe it decoratively on top of the tart.) Cut the tart into wedges and serve immediately. Serves 8.
Recipe courtesy of Katie Button, chef/owner of Cúrate and Nightbell restaurants, Asheville, North Carolina