Strawberry Rhubarb Tart by Jordan Pilarski

Executive Pastry Chef, Ojai Valley Inn

This tart was inspired by Ojai’s summer landscape, where sun-ripened Southern California strawberries meet the bright acidity of rhubarb. By sourcing these ingredients from nearby farms, we make a dessert that captures both the flavor of the season and the heritage of the valley. The tart’s organic shape showcases contrasting textures and techniques that highlight each ingredient while presenting them in a refined, rooted form.

Cornmeal Tart Shell

Yield: 12 shells

• 80 g unsalted butter
• 60 g granulated sugar
• 1 large egg
• 180 g all-purpose flour
• 20 g cornmeal
• 2 g salt

1. Cream the butter and sugar together until light.
2. Scrape down the bowl, then slowly add the egg until fully incorporated.
3. Add the dry ingredients and mix just until a dough forms.
4. Roll to a thickness of 0.12 inch (3 mm) using a dough sheeter.
5. Cut rounds with a fluted cutter and place them over the back side of large half-dome molds.
6. Bake at 350°F (175°C), fan 3, for 15–20 minutes, or until golden brown.

Brown Butter Cornmeal Cake

Yield: 1 quarter sheet pan

• 60 g unsalted butter
• 110 g confectioner’s sugar
• 40 g cornmeal
• 40 g all-purpose flour
• 1 g baking powder
• 110 g egg whites

1. Place the butter in a saucepan over low heat.
2. Cook until browned: small dark specks will form and the butter will develop a nutty aroma.
3. Transfer the browned butter to a heat-proof container to cool slightly.
4. In a stand mixer fitted with the paddle attachment, combine the dry ingredients.
5. Add the egg whites and mix until a smooth paste forms, scraping the bowl as needed.
6. Slowly stream in the browned butter, including all the browned milk solids.
7. Mix until smooth.
8. Bake at 350°F (175°C), fan 3, for 12–15 minutes, or until the top springs back when lightly touched.

Pistachio Praline

Yield: 285 g (10 oz)

• 150 g pistachios
• 120 g granulated sugar
• 10 g water
• Pinch of salt
• 5 g canola oil

1. Spread the pistachios on a sheet pan lined with a Silpat® and toast for 3 minutes at 350°F (175°C).
2. In a saucepan, combine the sugar and water; the consistency should resemble wet sand.
3. Cook to an amber caramel.
4. Stir in the toasted pistachios, then spread evenly on a Silpat® and allow to cool completely.
5. Break into pieces and transfer to a food processor with the salt.
6. Process, scraping frequently, until a fine powder forms.
7. Stream in the canola oil, one tablespoon at a time, until a smooth praliné develops (about 15–20 minutes). Allow the machine to rest if it overheats.

Rhubarb Poaching Liquid

Yield: 570 g (20 oz)

• 100 g granulated sugar
• 50 g water
• 50 g strawberry purée
• 10 g lemon juice
• 1 vanilla bean
• 2 stalks rhubarb, diced ½ inches (1.25 cm)

1. Bring all of the ingredients except the rhubarb to a boil.
2. Pour the syrup over the raw rhubarb in a vacuum-seal bag.
3. Seal on the “Infused” setting.
4. Cool overnight, then drain and reserve.

Fermented Strawberries

Yield: for one batch of gel

• 140 g strawberries, diced
• 70 g  granulated sugar

1. Mix the strawberries and sugar and place in an airtight container.
2. Ferment at room temperature for 2–3 weeks, until the pH is below 4.0.

Fermented Strawberry – Rhubarb Gel

• 50 g rhubarb poaching liquid
• 50 g fermented strawberry juice
• 20 g fermented strawberries
• 1 g agar agar

1. Bring all of the ingredients to a boil.
2. Pour into a shallow container and allow to set.
3. Blend until smooth, adding a small amount of water if needed for consistency.

Assembly

• Diced strawberries
• Bronze fennel
• Sicilian pistachios
• Maldon® sea salt
• Sorrel sorbet

1. Pipe a dime-sized amount of the Pistachio Praliné in the bottom of each tart shell.
2. Top with a round of the Brown Butter Cornmeal Cake.
3. Spread a thin, even layer of the Fermented Strawberry-Rhubarb Gel and smooth so that it is level with the top of the tart shell.
4. Arrange the diced strawberries and poached rhubarb on top of the gel layer in a symmetrical dome.
5. Garnish with the bronze fennel, Sicilian pistachios, and Maldon® sea salt.
6. Serve with a quenelle of the sorrel sorbet.

Photos by @heysaraprince – Sara Prince

(This recipe appeared in the Fall 2025 issue of Pastry Arts Magazine)