Recipe

Raspberry-rhubarb Tart Recipe

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Ingredients

Directions

Step #1 Heat oven to 400° F.
Step #2 In a food processor/blender, salt, mix the flour, & 1 tbsp of the sugar.
Step #3 Add the butter & pulse until the mixture resembles coarse meal.
Step #4 Add cold water, 1 tbsp at a time, & pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tbsps total).
Step #5 Turn the dough onto a lightly floured surface & knead carefully.
Step #6 Shape the dough into a disk, wrap it in plastic, & put in the fridge for 20 mins.
Step #7 Meanwhile, In a large-ish bowl, mix the rhubarb, raspberries, & 1 c of the remaining sugar; set aside.
Step #8 On a lightly floured surface, roll the dough into a 14-inch circle.
Step #9 Place it In a large-ish cast-iron skillet, allowing the dough to hang over the edge.
Step #10 Top with the rhubarb mixture.
Step #11 Fold the edge of the dough over the fruit (to create pleats).
Step #12 Lightly brush the top of the dough with water & sprinkle with the remaining sugar.
Step #13 Bake until golden brown, 50 to 55 mins.
Step #14 Let cool for 5 to 10 mins.
Step #15 Slice into wedges & serve this with the whipped cream or ice cream (if using).
Enjoy the Raspberry-Rhubarb Tart recipe

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