recipe: strawberry rhubarb tarts

I will be the first to admit that I have not made many pies or tarts in my life. In fact, I have only ever used this one pie recipe, and that it because it does not call for shortening. Shortening is just something that I have never bought or thought about buying. I know that this recipe works and it tastes amazing, hence why I keep reusing it.

That said, you can either follow it or you may use your own favourite pie/tart recipe! Or, you can buy pre-packaged shells. As long as you end up with tarts, you can move onto the next step. The filling!

I don’t know if there is a better pairing with rhubarb than strawberries. Together, they are like peanut butter and jelly. One is tart, one is sweet, both are red and delicious. This is the most fitting dessert for Canada or Independence Day. Enjoy, friends.

Strawberry Rhubarb Tarts

Makes 12

Ingredients:

For the crust:
3 cups all-purpose flour
1 tsp salt
1/3 cup coconut oil, room temperature
1/3 cup butter or margarine, cold
1/2 cup cold water (approximately)

For the filling:
1/2 cup all-purpose flour
1 1/2 cup granulated sugar
Dash of salt
2 cups rhubarb, diced
2 cups strawberries, diced
2 tbsp butter or margarine

Steps:

1. Preheat oven to 400°F. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter or margarine. Mix well. Then add water. The dough should form a crumbly ball. (Add flour or water accordingly.)

2. Transfer dough to floured surface. Form it into a flat, round patty with a rolling pin. Using a large mug or anything that will make a circular shape, cut 12 circles. Place each one in a non-stick muffin pan, pushing down the dough as you do so. Trim away any excess dough.

3. For the filling- Dice the rhubarb and strawberries and cook in water until softened. Drain the water. Combine flour, sugar, and salt in a bowl. Add the fruit and mix well.

4. Fill each tart with the filling. Dot with butter or margarine. Bake in oven for approximately 30 minutes or until tarts are golden brown. Sprinkle with sugar, and serve warm with either whipped cream, ice cream, or just by themselves!

Emory

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canada & independence day

Hello friends!

I wanted to wish everyone a happy and safe Independence Day. I also hope that my fellow Canadians enjoyed Canada’s 150th birthday! These holidays are always so much fun.

See you in a few days!

<3

Emory

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canada & independence day

Processed with VSCO with se3 presetHappy Canada Day (July 1) to my fellow Canadians, and Independence Day (July 4) to all Americans! Isn’t it funny how we are both getting a long weekend this year? We definitely lucked out. 

Processed with VSCO with se3 preset Processed with VSCO with a4 presetHow will you be celebrating? Feel free to leave your answer in the comments below. :-)

Stay safe!

<3

Emory

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wild and free

Canada Day 7Canada Day 1Canada Day 4Canada Day 2Canada Day 5What did you do to celebrate Canada/Independence Day?

<3

Emory

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pink gin cocktail with grilled watermelon : independence day recipe

Gin Watermelon Cocktail - Kinfolk 1This recipe is perfect for any Canada Day or Independence Day celebration. The combination of gin and grilled watermelon make it such a fun and summery drink. The best part is, this recipe serves four people (or one thirsty individual)!

Have a great Independence Day weekend!

<3

Emory

Items pictured above are available in the Potomac Trading Post store.

Kinfolk_Vol16_TickledPink-4Pink Gin Cocktail With Grilled Watermelon (Kinfolk Magazine)

This refreshing cocktail will start off your warm summer evening right with a kick of gin, honey, lime and verbena.

Ingredients:

1/2 medium seedless watermelon (about 2 1/4 pounds or 1 kilogram)
4 fluid ounces (120 milliliters) gin
1 tablespoon honey, preferably acacia 3 limes
1/4 cup (5 grams) fresh lemon verbena, lemon balm or mint leaves, plus more for garnish
1/4 cup sugar
Ice cubes, for serving

Method:

1. Peel the watermelon and cut half of it into small cubes and the other half into larger wedges. Put the cubes into a blender along with the gin and honey. Add the finely grated zest and juice of the first lime, plus the juice of a second lime. Blend until the mixture is smooth and frothy. Let the cocktail stand for 5 minutes to infuse the flavors.

2. Pulse the lemon verbena and sugar in a food processor until the herb is very finely minced and blended with the sugar. Transfer the mixture to a small plate and set aside.

3. Meanwhile, heat a grill pan over high heat until smoking hot. Grill the watermelon wedges until marks appear, 1 to 2 minutes per side. Arrange the grilled melon on a platter and sprinkle with the finely grated zest and the juice of the third lime and a little coarsely chopped lemon verbena.

4. Rub the rim of 4 cocktail glasses with one of the squeezed limes to lightly moisten, then dip it in the sugar mixture to get an even coating. Fill the glasses with ice and pour in the cocktail through a fine strainer. Serve immediately with the warm grilled watermelon.

Recipe by Mikkel Karstad. Top Photograph by Emory Ann Kurysh. Bottom Photograph by Anders Schønnemann.

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