Last week, just before they arrived, I was a complete mess. I was trying to accomplish too many things at once (painting the living room, cleaning the house, taking care of the gardens, the baby, and trying to master these baby strawberry rhubarb tarts recipe). I managed to accomplish it all, but with it came some serious challenges. I spilt the paint on the floor, messed up the crust recipe twice, broke the mop, and nearly gave myself a panic attack. No need to worry though, I got the paint off of the floor, mastered the crust, threw out the mop, and took bath, even though our bath tub is built for a hobbit, I still managed to enjoy it.
So, lets talk about these tarts. I'm not sure how I can convince you to make them right away, other than by telling you, promising you, that they will be the best strawberry rhubarb tart you will eat this summer. I don't even know how it happened. It was like the stars aligned, and everything came together all at once. Last Thursday, I started the recipe at 7 am with a coffee in hand. The next thing I knew, it was 6 pm, the kitchen looked like a tornado had touched down, twice. The baby was still in once piece, thankfully. And the tarts as beautiful as ever. The crust turned out flavorful and flaky, just the right amount of tender, not chewy or tough. Not too thick. The fruit, soft and delicate, slightly juicy, but not swimming. The sugary oat crumble, buttery and crunchy, but not overly. You can eat them with a fork, a spoon, or with your hands. You can make a bunch and freeze them for later. Or you can show up to the bar and give then all to your friends and they will love you forever, and you can keep working on your summer bathing suit body, but right after you eat one. or two. I won't tell.