As you can probably tell from my postings, I love fruit tarts! They can however be a bit fussy to prepare and take some advance planning – for instance a tart crust will typically require some resting time and will need to be made in advance. Fruit bars are a nice alternative, as they are quicker to prep. I made my first fruit bar last summer using apricots and loved it!
Food processor = blitz and done!
Rhubarb is currently in season so I was drawn to these strawberry rhubarb bars on the Brick kitchen blog. There are 3 components to this recipe:
- A shortbread crust
- A pistachio topping
- Fresh strawberry & rhubarb
Don’t be afraid by the amount of components required for the recipe! It’s a really easy and quick recipe to prepare. Your food processor is really your best friend here:
- Shortbread crust: combine all the shortbread crust ingredients in the food processor, blitz-Done!
- Pistachio topping: here 3 blitzes are required! Blitz (1) the pistachios and the other dry ingredients, add the butter, blitz (2), add the eggs & vanilla, blitz (3)-Done!
Then sprinkle the fruit and you’re done!
- 220 g (1 cup) flour
- ½ teaspoon salt
- 50 g (¼ cup) sugar
- 115 g (1/2 cup) unsalted butter, cold
- 110 g (3/4 cup) shelled unsalted pistachios
- 1½ tablespoons flour
- a pinch of salt
- 75 g (6 tbsp) sugar
- 70 g (5 tbsp) butter
- 1 large egg
- 1 teaspoon vanilla
- 200 g rhubarb, peeled and chopped
- 300 g strawberries, hulled and chopped
- the zest of ½ lemon
- 1 tbsp of lemon juice
- 1 tbsp granulated sugar
- Icing sugar to dust
- Preheat oven to 180°C. Butter and flour a 20cm square baking tin.
- In a food processor, combine the flour, salt and sugar. Cut the butter into cubes and add to the flour mix and process for about 1 min, until it forms large clumps. Pour the dough into the baking square and press down firmly until the base is even. Bake for 15 minutes or until very pale golden.
- Hull the strawberry and chop them into quarters. Place in a bowl.
- Peel and cut the rhubarb into 1 cm pieces. Add to the strawberry.
- Add 1 tbsp sugar, 1 tbsp lemon juice and ½ lemon zest, toss, cover and set aside.
- Grind the pistachios, flour, salt, and sugar into a powder in your food processor. Add the butter and process until no longer visible. Add the egg and vanilla, blending until it forms a smooth paste.
- Spread the filling evenly over the cooked shortbread base.
- Evenly spread the fruit mix (without the juices) over the pistachio paste.
- Bake the slice for 50 minutes, or until golden and a skewer inserted into the pistachio comes out clean. Leave in pan to cool.
- Dust with icing sugar to decorate and cut into squares.
- Keep left over slice in the fridge in an airtight container.