Rhubarb Strawberry Tart with Rosemary Shortbread Crust

Recipe by @audreys.table

Prep Time: 1 hour 15 minutes (plus chilling time)

Cook Time: 1 hour - 1 hour 15 minutes

Servings: 10-inch tart (8–10 servings)

Ingredients

Rosemary Granola Crust

• 40 g (⅓ cup) powdered sugar 
• ½ cup Jamie’s Farm Rosemary Granola
• 180 g (1 ½ cups) all purpose flour
• 113g (½ cup) salted butter, cold and cubed
• ½ tsp kosher salt 
• 1 egg, whisked
• 1-2 tbsp heavy cream

Vanilla custard

• 67 g (⅓ cup) granulated sugar 
• 40g (¼ cup + 1 tbsp) cornstarch
• 4 large egg yolks
• 360 g (1 ½ cups) whole milk 
• 120 g (½ cup) heavy cream 
• 1 vanilla bean, scraped
• 42g (3 tbsp) salted butter

Poached rhubarb

• 8-10 stalks rhubarb
• 600 ml (2 ½ cups) water
• 500 g (2 ½ cups) sugar 
• 4 strips orange peel + juice of 2 oranges
• 2 sprigs rosemary 

Strawberry jam

• 200 g (~1 ½ cups) strawberries, diced
• 150 g (~¾ cup) granulated sugar 
• 1 tbsp lemon juice

Directions

Rosemary Granola Crust

1. Pulse the granola in a blender until coarsely ground, or smash in a sealed bag with a rolling pin.
2. In a large bowl, whisk together the ground granola, powdered sugar, flour, and salt.
3. Rub the cold butter into the flour with your hands until the mixture resembles coarse sand.
4. Make a well in the center; add the egg and 1 tbsp cream. Stir with a wooden spoon until it clumps, then knead briefly into a shaggy dough. Add the second tablespoon of cream only if the dough is too dry to hold together.
5. Wrap in plastic and refrigerate for at least 1 hour.
6. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer to a lightly greased 10-inch tart pan, pressing it into the bottom and sides. Trim the excess.
7. Prick the bottom 8–10 times with a fork and freeze the shell for 30 minutes.
8. Preheat oven to 375°F. Line the crust with parchment and pie weights. Blind bake for 12 minutes, then remove weights and bake for another 16–20 minutes until golden. Let cool completely.

Vanilla custard 

1. In a medium pot, combine milk, cream, and the vanilla bean (pod and seeds). Heat over medium-low until it just begins to simmer. Remove from heat and steep for 10 minutes. Remove the vanilla bean pod.
2. In a medium bowl, whisk egg yolks, cornstarch, and sugar until light and homogenous.
3. Whisking constantly, slowly ladle the warm milk into the egg mixture to temper the yolks. Once about half the milk is added, pour the egg mixture back into the pot with the remaining milk. 
4. Whisk constantly over medium-low heat until the custard thickens and just starts to lazily boil.  
5. Whisk in the 3 tbsp of butter until smooth. 
6. Pour the warm custard into the cooled tart shell. Cover with plastic wrap (pressed directly onto the surface to prevent a skin) and chill for at least 4 hours.

Poached rhubarb:

1. In a medium saucepan, combine water, sugar, orange peel, orange juice, and rosemary. Heat over medium, stirring until sugar dissolves. 

2. Cut rhubarb stalks to fit the pan. Submerge them in the warm liquid, cover with a lid, and poach for ~5 minutes until tender but still holding their shape. 

3. Allow the rhubarb to cool to room temperature in the liquid, then remove to a plate to cool completely. 

Strawberry jam

1. Combine diced strawberries, sugar, and lemon juice in a pot. Let macerate for 30–60 minutes. 

2. Bring to a simmer over medium heat, then reduce to low. Stir occasionally for 20–30 minutes until thickened and dark. 

3. Test for doneness by placing a drop on a chilled plate; if it sets immediately and doesn't run, it is ready. 

Assemble

1. While the jam is still warm, pour it on the cooled custard in the crust and spread it evenly. Pop it in the fridge for 10 minutes to set. 

2. Finally, arrange the rhubarb on top of the jam. Top with more rosemary granola, slice and serve.