Along the Grapevine

Wild Berry Tarts with Rhubarb Curd

27 Comments

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When I read Lindy’s post on rhubarb curd, I knew I had to make it. Not only do I have a huge supply of rhubarb, but I also happen to be fond of all things rhubarb, and good rhubarb recipes are not easily found. I will not re-write the recipe, as her explanations are clear and easy to follow and can be found here.

It is a delicious variation of lemon curd and can be used easily for any recipe calling for that. I am always happy to find recipes where local ingredients can be used in lieu of imported ones. Not that I have anything against lemons, but I know the lemons we get here are not the same as where they are grown, so why not find a local alternative when possible.

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I figured this would be a perfect combination for the berries I have been picking lately, and the best way to pair them would be in small, bite-size tarts. Any berries would work, but I used mostly black berries, raspberries and red currants.

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Any kind of pastry is fine, but I made two versions of this one, a dark one with palm sugar and red fife flour and a light one with white sugar and white flour:

Ingredients

1 1/2 cups flour

1 1/2 cups ground almonds

1/2 cup palm sugar (or other sugar)

1/3 cup butter

1 egg

Method

Blend all the ingredients together until you can form it into a ball. Cover and let rest in the fridge for about an hour.

It is difficult to roll this pastry, so just roll each tart separately using an appropriate amount for the size of mould you are using.  Once in the tin, weigh it down with some marbles or other weight (like beans or lentils). Bake at 350 F for 15 minutes. Remove the weights and bake for another five minutes. Allow to cool.

To make the tarts, fill the centre with some curd and arrange berries on top. They keep well refrigerated for up to three days.

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Blueberries, now in season, would be perfect too!

Linked to Fiesta Friday #79

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

27 thoughts on “Wild Berry Tarts with Rhubarb Curd

  1. This post has everything I love–rhubarb, pastry, and berries. The tarts look so pretty, and I bet they are very flavorful with the fruit being just-picked!

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  2. Hilda, these tarts looks wonderful! And rhubarb curd- who WOULDN’T love that? Thank you for bringing these to the party 🙂

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  3. This is gorgeous. I love that rhubarb curd and I love these. I was just contemplating making something like this and boom, here it is. Perfect for the season!

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  4. Love your pie weights! That’s an idea I’m going to tuck in my pocket!

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    • Thanks Valerie. They are completely washable and reusable. They do leave little indents in the pastry making it look as if you poked them with your finger, but once filled no one sees that.

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  5. These mini tarts look yummy and adorable Hilda, and I love lemon curd so I imaging rhubarb curd would be just as amazing 🙂

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  6. These look awesome Hilda, I’ve never baked or cooked anything with rhubarb before – I really need to change that!

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  7. My rhubarb starts in the spring (when it’s most visible in the markets) and carries on till the fall. I think the more you pick it and snip off the flowers, the longer it lasts. Also worth noting, to freeze, just chop it up, bag it and freeze it and you have it all year long. I hope to do some more posts with things you can do with it if I have the time.

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  8. These look lovely, such lovely flavors – I too love the sound of the rhubarb curd!

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  9. I’ve been told that in a crowded room scene the characters are saying ‘rhubarb, rhubarb’ to

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  10. to mimic sound. I actually believe that they are handing out rhubarb recipes. I love rhubarb recipes. And damn this new sort of comments box. I can’t get the hang of it. 🙂

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    • That is funny. I’ve never heard that before, even though I have been an extra a few times. I’ll have to remember that. I love rhubarb recipes too, and hope to post some more in the future.

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  11. This looks amazing Hilda….. this has all my favourite stuffs there…. and am droooooooooling at My screen…slurp

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  12. They look so pretty, Hilda! I do love tarts with any filling! 😀

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  13. Wow Hilda, I just logged in and went to find you. And look what you’ve been up to! Thank you for the mention. Isn’t it amazing – look what YOUR gift of rhubarb started? Interesting that your curd stayed so pink. It’s so pretty. And your tarts are simply gorgeous. Love the ground almond in the pastry. Love the whole thing actually. Beautiful beautiful post.

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    • Thanks Lindy, and thanks again for the idea of making curd. It really is so simple and it could be used for so many things. Who needs lemons!

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      • Yes – you’re so right – I love lemons but it doesn’t make sense importing all these things when we have alternative sitting in our gardens. Are you still harvesting rhubarb Hilda – my small patch (planted last fall when I moved in) still looks good although I haven’t cut any recently. It’s been so wet that perhaps it’s fine?

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  14. I still have a lot of rhubarb and if it lasts long enough I’ll bring some more to Kingston for you next time I go there much later this month. I wish I could give you some beans and cucumbers too – I am swamped! Rhubarb usually takes a year or so to get well established.

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  15. What a lovely set of tarts, featuring a lovely combination of local fruits (and vegetables? Would rhubarb be a vegetable?). I like how this rhubarb curd is made, by processing everything together until nice and smooth–I think it must make for a very distinctively rhubarb-tasting curd! I’m also quite the fan of your two different pastries, especially the one with red fife flour. I’m realizing that quite often I prefer the taste of whole grains in sweet things 🙂

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  16. Pingback: Rhubarb Chutney | Along the Grapevine

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