Strawberry Rhubarb Bakewell Tart & a weekend in Detroit

A few months ago, Kroger contacted me to ask if I would put together a weekend in Detroit for some of the nation’s top bloggers in celebration of Tillamook products rolling out in Kroger stores across the country. I, of course, said yes, and got to work planning the most best weekend I could think of. 

The weekend was a huge success, filled with eating, drinking, and more eating. Along the way, we sampled tons of Tillamook cheeses, Kroger products, and got to get to know each other more as food bloggers.

One of my favorite parts of the weekend was being able to hire almost all people I knew in Detroit, from Detroit Cultivated to the team at Marrow, to Hayden Stinebaugh to my friends at Grey Ghost. Especially considering that this was one of my last weeks in the Detroit before moving to Boston, it was a heartwarming way to close out the last two years I’ve spent in Detroit.

        It was also a blast working with the chefs on menus for the weekend. We asked each chef to create a multi-course menu with each dish using both Tillamook and Kroger products.

One of my favorite dishes was made by Chef Sarah from Marrow- it was the most delicious Rhubarb Bakewell Tart, made with a pâte sucrée crust, a layer of strawberry preserves, almond frangipane, and an orange-soaked rhubarb herringbone top. Yuh-huh.

Not going to lie I’ve made this tart 2 times already and I’m ready to make it again stat. While it does have a lot of steps, it’s surprisingly easy to put together, and doesn’t require much technique beyond placing the rhubarb in a herringbone pattern on top. So don’t be put off if you’re not an experienced baker– you got this!!

And last, below are some highlights from the weekend. Hope you enjoy!

OPENING DINNER

The opening night dinner was truly spectacular. Detroit Cultivated did a fantastic job with styling our event, and the Marrow team pulled off an impressive 4-course meal that had everyone drooling! Some highlights: aSteak Frites Tartar with Private Selection beef tenderloin, Private Selection fingerling frites, Tillamook Smoked Black Pepper White Cheddar gougers, and a soft quail egg, and a Shaved Apple Salad with Private Selection honey apple dressing, farm greens, Tillamook clover honey whole milk farm style yogurt, and granola

SMOOTHIE BOWL BREAKFAST

I loved our smoothie bowl breakfast. It was a great way to utilize some awesome Kroger produce, as well as show off Tillamook’s Farmstyle Greek Yogurt. I opted for a green smoothie with Simple Truth frozen spinach, Tillamook 0% Plain Greek Yogurt, and blackberries!

PULL YOUR OWN CHEESE + CHEESEBOARD SESSION

When Tillamook told me they were bringing a 40 pound block of cheese, I laughed. Then it showed up at my doorstep a few days before the event, and I laughed harder. This thing was actually 40 pounds.

Jill, a Tillamook, Oregon native and cooperative dairy farmer for Tillamook, taught us how Tillamook inspects each block of cheese by doing what’s called a cheese pull. We then got the opportunity to try it ourselves, followed by a styling session where we each made our own cheeseboards using things like Private Selection crackers and a variety of Tillamook cheeses.

GREY GHOST DINNER

Another highlight was going out to dinner on Saturday night at Grey Ghost. The chefs, John and Joe, made an incredible custom 5-course meal for us. Once again, each dish had both Kroger and Tillamook products in it, making it truly integrated into our weekend, while allowing the bloggers to experience a Detroit institution!

FAREWELL BRUNCH

Sunday morning we wrapped up our weekend with a farewell brunch. It was here that I ate the #legendairy Strawberry Rhubarb Bakewell Tart. It was made with Private Selection strawberry spread and Tillamook Sweet Cream Salted Butter. Ooooh I’m getting hungry again thinking about it!

A huge thank you to Kroger and Tillamook for hosting us all for the weekend. It was so much fun to put everything together, to get together with all the bloggers, and to show everyone Detroit!

Photos are a mixture of photos by me and Hayden Stinebaugh.

This post was sponsored by Kroger. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make Broma possible! 

• Author: Sarah Welch, Marrow Detroit

Strawberry Rhubarb Bakewell Tart + a weekend in Detroit with Tillamook & Kroger

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• Author: Sarah Welch, Marrow Detroit

Units: USM

Ingredients

for the Tart Shell (pate sucree):

• 6 tablespoons plus 2 teaspoons Tillamook sweet cream butter, room temperature
• 1/4 cup plus 1 tablespoon granulated sugar
• 3 egg yolks, room temperature
• 1 1/2 cups all purpose flour

for the rhubarb:

• 500g rhubarb, cut into short lengths (bias cut if using “herringbone” pattern on top)
• 1 cup granulated sugar
• 1 small orange, zested and 2 tablespoons juice
• 8 oz Simple Truth Organic Strawberry Fruit Spread

for the frangipane filling:

• 12 tablespoons Tillamook sweet cream butter, softened
• 3/4 cup granulated sugar
• 1 cup ground almonds
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons all purpose flour

Instructions

for the pate sucree:

With paddle attachment cream the butter and sugar together in a bowl until fluffy then beat in the egg yolks, one at a time, until fully incorporated into the mixture.
Mix in the flour until it comes together as a ball of dough being careful not to overmix and then, by hand finish incorporating flour remaining at bottom of bowl.
Form into a dis and wrap the pastry then chill for 30 minutes, but up to 1 day.
Roll out, between cling wrap or silpats and fit into standard sized tart shell.
Prick the dough (and rechill if it has warmed up too much) and then using baking beads or rice, blind bake at 350°F until the dough is golden brown (about 15-20 min).
Toss the rhubarb with sugar, orange juice, and orange zest. Let sit in fridge (up to overnight).
Spread strawberry jam (and any rhubarb scraps) over bottom of par cooked shell.
Preheat oven to 350°F.
Beat together the sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the strawberry-rhubarb purée.
If using the herringbone method, place rhubarb accordingly.
Bake for 45 minutes, or until golden and risen. Cool in the tin until warm. Serve.

Notes