It’s official. I like rhubarb. Or at the very least I like raspberries enough that they cover up the taste of rhubarb.

I guess I should make a couple of other things with rhubarb before I profess my undying love for it. Someone on Flickr just commented that it’s good in an apple pie. I think I’m willing to try that. But I won’t be baking a strawberry rhubarb pie for myself anytime soon. I think I’m opposed to mushy strawberries.

At any rate, this is the second raspberry and rhubarb tart I’ve made and they’ve both been pretty delicious. I’ll even go so far as to say I think they’re more delicious than plain raspberry tarts and pies.

You probably want a recipe for this tart. But I can’t really give you one as I didn’t really use one. Make this like you would any other pie. Or follow the very, very loose directions below.

Start with a double batch of pie dough. Preferably homemade. But you can use premade dough if that’s what you do. Roll the dough to the appropriate size for your pie or tart pan. Line the pie or tart pan with one of the pieces of dough.

Toss the rhubarb (3 peeled stalks of it, chopped into 1/2″ pieces) and raspberries* with lots of sugar, a bit of arrowroot powder, a hint of cinnamon, an even smaller hint of nutmeg and a dash of lemon juice. Pour these into the dough lined pie or tart pan, dot the filling with a touch of butter and top with the second piece of rolled pie dough (or in my case, arrange the star shaped pieces of pie dough over the filling). If you use a solid piece of dough, cut a few slits in the top so that steam can escape while baking. If you don’t do this, you might have a soggy top crust.

Bake at 350 degrees until golden brown.

*Sorry, but I really don’t know how many raspberries I used. Maybe 2 cups?

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I went to Costco yesterday. I went for the sole purposes of buying vanilla extract and pricing grass seed. I got the vanilla, priced the grass seed and bought quite a few other things I didn’t intend to buy. It’s the Costco way. That’s the reason I try to make trips there are infrequently as I can. When I do go, I spend the entire time I’m there fighting the urge to buy industrial size boxes of cereal or enough dishwasher soap to last until the year 2020.

One of the unplanned purchases was Martha Stewart’s Everyday Food cookbook, Great Food Fast. I’ve had my eye on it for a while and I was unable to resist its low Costco price. I also hadn’t gotten a new cookbook since Christmas so it was time to treat myself.

I’m looking forward to using this book to expand my easy dinners repertoire. I’m still getting used to not working in a restaurant and actually being at home for dinner every night. The restaurant used to feed me dinner when I worked dinner shifts and I probably only cooked dinner 3 nights a week. As a result, I have a very limited regular rotation of entrees. I’ve taken to scouring cookbooks, magazine and the web for new ideas.

Flipping through the book last night, I came across the recipe for these lemon custard cakes and immediately wanted to make them. As is normally the case, I made a couple of changes to the recipe. I used Meyer lemons instead of regular lemons. And I added frozen raspberries…if for no reason other than lemons and raspberries go so well together.

Obviously you can use regular lemons. You could leave out the raspberries (but you’ll only have 6 cakes if you do). You could use some other fruit. Blueberries would probably be pretty fantastic. Or blackberries. Oh, the possibilities.

Meyer Lemon Raspberry Custard Cakes

Very slightly adapted from Everyday Food: Great Food Fast

Makes 8 individual cakes

Ingredients

• Unsalted butter, room temperature, for custard cups
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 teaspoons grated Meyer lemon zest (I used 2 lemons)
• 1/4 cup fresh Meyer lemon juice (from the same 2 lemons)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 cup milk
• 1/4 teaspoon salt
• approximately 1 cup fresh or frozen raspberries
• Confectioners’ sugar, for dusting

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This is a crumb topped tart containing a mixture of blueberries, blackberries, raspberries & cranberries.

Despite the fact that I’m a little burnt out on this dessert, I am posting the recipe for it as it has been requested several times.

I made this mixed berry tart four times in the month of November. The first time was entirely by choice for a small party at home. The second time was not by choice and had to be prepped in a hurry very late at night and baked very early the next morning. The third time was for my family’s Thanksgiving dinner. And the fourth time should have overlapped the third time for the boyfriend’s family’s Thanksgiving dinner…but it didn’t. I baked the same tart twice in two days due to a slight communication error. So…I won’t be making this tart again for at least a few months. But I’ll share the recipe now so that someone else can enjoy it.

The bottom crust of the tart is the Flaky Pie Crust recipe from the book Sweety Pies. I previously blogged about this crust in October and you can find the recipe for the crust here.

The pictures here are of small individual tarts that I made…the recipes below are for making one large tart in an 11″ fluted tart pan. Or if you don’t have one of those, the recipes should work pretty well for a standard size pie plate.

Mixed Berry Tart

First, you will need to make a half recipe of the Flaky Pie Crust found here.

Next, you will need to make the crumb topping as listed below.

Crumb Topping

Recipe from Sweety Pies

Ingredients (for an 11″ tart)

• 1 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Directions

1. In a medium bowl, stir together the flour, brown sugar, and cinnamon until well mixed.

2. Work the butter in with a pastry blender (or your fingers) until the mixture resembles crumbs the size of tiny peas. Set aside.

Mixed Berry Filling

Ingredients (for an 11″ tart)

• 4 1/2 cups mixed berries (use any combination you want here – I used blueberries, blackberries, raspberries and cranberries in my tarts – but if you use just a couple of types of berries, it will still taste great!)
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon finely grated lemon rind (I use freeze-dried lemon peel from Penzey’s)
• 1 tablespoon lemon juice

Directions

1. Preheat oven to 350 degrees. Prepare the crust in the tart pan and set aside.

2. Make the filling. Stir together the sugar and flour until well mixed. Gently stir in the berries, lemon rind and juice. Pour the mixture over prepared tart crust.

3. Sprinkle the crumb topping evenly over the the top of the pie.

4. Place tart in the oven on a cookie sheet or pizza pan large enough to catch any juices that might bubble over. You’ll regret it if you don’t put something under it and it does bubble over. Bake until crumb topping is golden brown, about 40-45 minutes.

4. As with any berry pies or tarts, cool to room temperature before slicing and eating.

5. Serve at room temperature, cold, or warm. It’s fantastic all three ways. It’s good plain and even better with a dollop of whipped cream or vanilla ice cream.

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