Most days that I wake up to the sound of rain trickling off the windowpane I just want to snuggle deeper into the cozy blankets. You know, linger a little longer before I shuffle down the hallway in my fuzzy pajamas, headed straight for the toddler-man and then the teapot.
But today was different. Today’s rain was a welcome respite from checklists and chores and I totally used “but it’s raining” as an excuse to take a break and bake.
With a steaming and frothy teacup on one side and little toddler-man in his fuzzy pajamas on the other side – we rolled and stirred and patted and chopped and baked. We took little breaks to peek out the window and watch the birds picking their breakfast out of the feeders, to trace the rain drops that streamed down the windowpanes, and of course to snuggle in our fuzzy pajamas.
We celebrated our rainy day fun by eating a few of these little tarts as soon as they came out of the oven. Crispy-crusted sweet strawberry and tangy rhubarb tartlets. They are great for any occasion, but just perfect for rainy-snuggle-in-fuzzy-pajamas-day.
strawberry and rhubarb tartlets
for the tart shell:
10 oz all-purpose flour
6 oz butter, cut into small pieces and chilled
1 pinch of salt
ice water, about 1/2 cup or so
Place the flour and salt into a food processor and blend for a few seconds. Add the butter to the flour and pulse until the mixture resembles coarse meal. Turn on the processor and slowly drizzle the ice water into the flour mixture until it just comes together. Do not over mix. Turn the dough out onto a large piece of plastic wrap and press the dough together with your hands, forming a disk. Wrap the dough tightly in plastic and place in the refrigerator to chill – at least two hours.
25 grams almond meal
100 grams sugar
150 ml heavy cream
25 grams unsalted butter, melted and then cooled to room temperature
1 tsp vanilla extract
2 tsp all purpose flour
2 stalks rhubarb, cleaned and cut into thin slices
1 cup washed and chopped strawberries
In a large bowl, add all ingredients and whisk together until smooth. Cover the bowl with plastic wrap and refrigerate for about two hours.
to assemble the tart: