Strawberry Rhubarb Tart

A rustic fruit tart featuring a buttery, flaky crust and a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice

INGREDIENTS —

TART DOUGH

• 1 ½ cups flour

• ½ teaspoon salt

• 2 tablespoons granulated sugar

• 1½ sticks butter (12 tablespoons) cut into ½-inch pieces

• ¼ cup cold water

FILLING

• 2 cups diced rhubarb (2 -3 stalks)

• 2 cups sliced strawberries

• ½ cup sugar adjust to taste

• 1 tablespoon lemon juice

• 4 tablespoons corn starch

EGG WASH

• 1 egg (whisked to be used as egg wash)

• 1-2 tablespoons of sugar to sprinkle on crust

INSTRUCTIONS —

MAKE TART DOUGH

1. Add all dough ingredients into a food processor (the cold water last) and pulse until it forms into a ball. Wrap in plastic wrap and refrigerate for at least 30 mins.

2. Roll out the dough and place it onto a flat baking pan lined with parchment paper. Set aside.

FILLING

1. In a large bowl, add all the filling ingredients.

2. Position the strawberry and rhubarb filling in the center of the tart (save the extra liquid for later). Keep the outer 2 to 4 inches of tart dough free of fruit filling. Fold the edges of the dough over the filling.

3. Brush dough with egg wash and sprinkle with some sugar (now spoon the extra liquid from the fruit into the tart).

4. Refrigerate for 30 minutes.

BAKE

1. Heat oven to 400 degrees.

2. Bake the tart for about 35-40 minutes or until the crust is golden.

3. Serve with vanilla ice cream or creme fraiche, or homemade whipped cream.