Make Black Star Farms’ Strawberry and Rhubarb Tart

As far as the Michigan Wine Country team is concerned, pink is the color of summer. In order words, rosé is on the drink list all season long, and there’s no better way to indulge in a crisp, fruity glass on the porch after dinner than with a sweet and rustic dessert. This recipe for a strawberry and rhubarb tart, which serves four to six, comes from Black Star Farms in Suttons Bay. Paired with a glass of the winery’s dry rosé, the dessert “was a hit!” when it was featured in June 2024, says Sarah Kosteva, Black Star Farms’ marketing manager, via email. Flour your hands and your rolling pin — it’s time to bake!

Strawberry and Rhubarb Tart

Servings: 4 to 6

Ingredients

• 1/2 pound tart dough (see accompanying recipe)
• 1/2 pound fresh rhubarb stalks, washed
• 1/3 to 1/2 cup sugar, to taste
• 1/4 cup corn starch
• 1 pound fresh strawberries, washed, trimmed, and quartered
• 1 egg, for egg wash
• Demerara sugar, for baking

Directions

1. Preheat the oven to 375 F.
2. Remove the dough from the refrigerator to warm up.
3. Cut the rhubarb into 1/2-inch dices. In a large bowl, toss the rhubarb with about 1/2 cup of sugar and 1/4 cup of cornstarch. Set aside.
4. Lightly toss the quartered strawberries with sugar. Combine the strawberries with the rhubarb.
5. Place the dough in between two sheets of plastic wrap and roll it out into a round sheet about 1/8 inch thick. Remove the top sheet of plastic.
6. Line a baking sheet pan with parchment or baking paper.
7. Flip the tart dough over onto the baking pan and remove the second sheet of plastic.
8. Spoon the fruit onto the dough, leaving a 1-inch border all the way around.
9. Begin folding the edge of the crust over on top to encase the fruit. Continue around the tart in a circular shape, folding and tucking the edge evenly every 1 1/2 to 2 inches.
10. Brush the crust with the egg wash and sprinkle with the demerara sugar.
11. Bake for approximately 15 to 20 minutes, or until golden brown and the filling is bubbling.
12. Serve warm, topping with vanilla gelato if desired.

Wine pairing suggestion: Arcturos Pinot Noir dry rosé

Sweet Dessert Tart Dough

Ingredients

• 1/4 pound unsalted butter, softened
• 1/4 cup granulated sugar
• Zest of 1 lemon
• 1 large egg
• 2 cups all-purpose flour
• A pinch of salt
• 1/4 teaspoon ground cinnamon

Directions

1. In a mixing bowl, combine the softened butter, sugar, and lemon zest. Using a mixer paddle on high speed, beat until light and fluffy.
2. At a medium speed, add the egg and beat until fully incorporated.
3. At a low speed, add 1 cup of flour and the salt and cinnamon, stirring just until mixed in.
4. Add another 1/2 cup of flour, stirring it all in again.
5. Dust your worktable surface with some of the remaining 1/2 cup of flour.
6. Gently knead the tart dough on the table, working in just enough flour to prevent it from sticking. The resulting dough will be soft but should not stick to your fingers! You may or may not use all the flour.
7. Wrap the dough with plastic wrap, flattening it into a round shape.
8. Chill in refrigerator until firm, about 20 to 30 minutes.

A version of this article originally appeared in the 2025 Michigan Wine Country magazine.