Rhubarb Tart Parisienne with Honeyed Strawberries

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  • 1 Pastry Dough for Pies and Tarts
  • 3 to 4 cups fresh rhubarb, cut into small chunks or sliced thinly on the diagonal
  • 1 cup crème fraîche or heavy cream
  • 2 large eggs
  • 3/4 cup unrefined sugar
  • Turbinado sugar, for sprinkling (optional)
  • 1 pint fresh strawberries, capped and cut in half lengthwise
  • 2 tablespoons honey


Preheat oven to 425° F.

Line a 9- or 10-inch tart pan with the pastry crust; trim the edges. Scatter or arrange rhubarb over the crust. Combine crème fraîche or cream, eggs and sugar; pour over rhubarb. Sprinkle with Turbinado sugar.

Bake for 10 minutes and then reduce the heat to 350° F. Bake for 20 to 30 minutes more or until rhubarb is tender and filling is set.

Combine strawberries with honey and serve over the tart.

Special notes:

Try this recipe for a Wheat-free Pie Crust.

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