Strawberry Rhubarb Tart

Food bloggers really have some great ideas. I have been inspired by many food bloggers. Lately, Jessie seems to have been the biggest influences on me and what I make. It seems I see something she has done and I feel that sudden urge that I have to try it…that it looks that delicious!

Just a few days ago Jessie had this amazing Strawberry Tart post. It looked delicious and I loved the combination of flavors she used. I decided to take Jessie’s idea an fit it to suit what I had on hand at home. To see Jessie’s version, make sure to click on the link!

I visited mom and dad after work on Friday afternoon and when there Mom pulled out some Raspberry Rhubarb jam she had made. Oh have mercy. That was the most awesome jam I had eaten in a long, long time. I will be blogging the recipe for this tomorrow with my own results! I knew before I even left my parent’s home that I was going to use that jam in this Strawberry Tart. Thanks Jessie for this inspiration. It was wonderful – and mom and dad were lucky enough to have some of this tart also!

Strawberry Tart
adapted from The Hungry Mouse

1 package Athen’s filo dough
2 Tablespoons unsalted butter
1 quart strawberries, washed, hulled and sliced
1/4 cup sugar
1 teaspoon ground cardamon
3 generous Tablespoons jam (I used Raspberry Rhubarb)
1 Tablespoon sugar
1/8 cup sliced almonds

Preheat oven to 425 degrees.

Stir jam into sliced berries and set aside. Mix sugar and cardamon and set aside.

Lie filo dough out flat on baking sheet (I covered mine with a slipmat) and using a pastry brush cover filo dough with the 2 tablespoons of melted butter. Fold edges of filo dough on all 4 sides.

Sprinkle entire filo dough (crust and center) with cardamon sugar. You may not use all of it. I did use most because my berries were tart and the jam wasn’t super sweet.

Place jam and berry mixture in center of dough being careful to keep inside of the edges. Sprinkle top of berry mixture with 1 Tablespoon sugar and the sliced almonds.

Bake in oven for about 20 minutes or until filo dough has browned nicely.

Enjoy plain or with some sweetened whipped cream or vanilla ice cream!