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Strawberry Rhubarb Tart
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Strawberry Rhubarb Tart
Ingredients
  • 1 cup fresh strawberries stemmed and sliced
  • 1 cup of fresh or frozen rhubarb chopped
  • 3 T cane sugar
  • Juice of 1/2 lemon
  • 8 ounces of mascarpone
  • 2 T cane sugar
  • 1/2 tsp vanilla extract
  • 1 roll of Athens Fillo Dough thawed
Instructions
For the crust
  1. Once Fillo Dough has thawed, line a 10" x 15" baking sheet with parchment paper
  2. Layer Fillo Dough by laying one sheet onto parchment paper and spraying with cooking spray (or brushing with melted butter)
  3. Repeat until the entire roll has been layered
  4. Bake at 400 degrees F for 15 minutes, or until the crust has browned
For the Filling
  1. In a medium-sized bowl, toss strawberries and rhubarb with sugar and allow to sit for 30 minutes
  2. Combine mascarpone cheese with cane sugar and vanilla extract and refrigerate
  3. In a medium-sized saucepan, cook berries and rhubarb until the mixture is soft and thickened
  4. Spread mascarpone mixture onto crust
  5. Spread strawberry-rhubarb filling onto mascarpone
  6. Top with fresh strawberries
  7. Serve immediately