Rustic Strawberry Rhubarb Tart Recipe

How to make it

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• Pastry Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
• Turn the dough out onto your work surface and gather it into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax.
• While the pastry is chilling, line a round baking sheet (like a pizza pan) with parchment paper. Once the pastry has chilled sufficiently, remove from the refrigerator. On a lightly floured surface, roll into a circle the size of a pizza pan. Place the pastry circle (onto the prepared baking sheet and cover with plastic wrap. Place in the refrigerator to firm the pastry while you prepare the filling.
• Filling: In a large bowl, combine the cut up rhubarb, cut strawberries, flour, and sugar.
• Remove pastry from refrigerator. Place filling in the center, spreading the filling out to about 1 inch from the edge of pastry. Gently fold the edges of the pastry circle up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tart is assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
• Meanwhile, preheat the oven to 400 degrees F and place rack in center of oven. Bake the tart for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbly and starting to run out from the center. Remove from oven and place on a wire rack to cool before serving.
• Serve with softly whipped cream or vanilla ice cream.