I think it might be warm today. I don’t want to risk assuming that could ever happen after the World’s Longest Winter, but it looks pretty sunny out there, so I’m feeling good about it. In anticipation of that, I’ve started going to the gym again, and it s-u-c-k-s, let me tell you what. I heard someone say “summer bodies are built in the winter” the other day and I almost passed out from how miserable that sentence made me feel. Summer bodies are built from the blood, sweat, and tears of a million beers and pizzas in the cold winter months. Come to think of it, I’m almost certain that someone from a warmer climate said that. I don’t think they understand what it’s like to wake up in the dark, go to work in the dark and the COLD, then return home in the dark. It’s incredibly demotivating. But I want to go to the beach soon, and I am a human woman with all of the regular human woman feelings and societal pressures, and I have been known to enjoy the occasional sandwich or dessert or cocktail, so the gym it is. I’m not very good at diets, especially with work and everything, so I just have to hit the treadmill. UGH. Someone commiserate. Working out is not fun. I feel like death afterward. Until I finally get my next meal, anyhow. Then I feel like I’ve earned it…sort of.
Summer woes aside, I’m here today to bring you the opposite of diet food: a rhubarb and cherry tart. A deep-dish tart, to be exact. I made it in my 10-inch springform pan and I’ve gotta say, it was damn good. Yeah, I had some. Summer bodies be damned. I’ve teamed up with over 50 other bloggers to bring you some kick-ass summer barbecue recipe ideas, all of which you can check out below. Thanks to Feast and West and The Speckled Palate for bringing all of us together. I’m looking forward to turning on the BBQ this weekend myself, and in order to do that, I’ve got to bribe the friends of mine that actually have ample outdoor space and a legal grill. The best way to do that, I’ve found, is to bribe them with food, so I’ll be bringing over this tart or any of the delicious dishes my fellow bloggers have made in order to secure my spot next to the grill. I have a feeling this tart would do the trick. It’s sweet from the cherries and slightly tart from the rhubarb, but still plenty gooey and delicious. The crust held up surprisingly well to being forced along the side of a springform pan, and the crunchy sugar on top really brought it all together. Just don’t forget the whipped cream.
Is there anything better than a fruit-based pie or tart filling? I think not.
It’s important to chill your tart or pie crusts before baking, especially in the warmer months.
Add your filling to your chilled crust and bake!
Sprinkle with raw sugar, chill, and serve to happy faces.
- 1¼ cup all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, chilled
- 1 egg yolk
- ¼ cup cold water
- 2½ cups fresh rhubarb, sliced into 1-inch pieces
- 2½ cups fresh or frozen cherries
- 1 cup brown sugar
- 2 tablespoons + 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- raw sugar, for sprinkling (optional)
- First, make your tart crust. Whisk together your flour, brown sugar, and salt. Cube your butter, then use your hands to work the butter into the flour until coarse, but not perfect, crumbs have formed. Use a wooden spoon to beat in the egg yolk, then gently mix in the water, until a soft dough has formed. Wrap the dough in plastic wrap and chill in the freezer for 15-20 minutes.
- While the dough chills, make your filling. Combine your sliced rhubarb, cherries, brown sugar, cornstarch, salt, and cinnamon in a large bowl. Mix gently, and set aside to allow the flavor to meld and juices to form.
- When your dough has firmed up, grease and/or butter a 10-inch springform pan (you can also use a deep-dish 9-inch pie dish). Roll your dough out and gently place it into your pan or dish, pressing the sides up against the walls of the dish or pan. Place back in the freezer for 15-20 minutes to firm up.
- When you're ready to bake, preheat your oven to 375 degrees F. Remove your prepared crust from the freezer and place your filling inside. Bake for 1 hour and 20 minutes or so, until the crust is mostly set but still a tad bit wiggly, and the crust is a deep golden brown.
- Allow the tart to cool for 30 minutes, then release it from the springform pan (if using, otherwise just keep it in the pie dish), then let it cool for at least another 90 minutes before slicing and serving. Before serving, you can sprinkle the top of the tart with a bit of raw sugar, for decoration, if you like. This goes incredibly well with some whipped cream or vanilla ice cream, or even with a cup of black coffee for breakfast.
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath