This has very quickly become our favorite dessert – perfect early spring dessert when rhubarb is in season, but just about any fruit pie filling will work.
Ingredients
Dough
- 1 recipe rustic tart dough
Filling
- 3/4 pound fresh strawberries, hulled and sliced
- 1/2 pound fresh rhubarb, cut into half-inch slices
- zest of 1 lemon
- juice of ½ of a lemon
- 1/4 cup of sugar
- 2 tablespoons of all-purpose flour
- pinch of salt
Butter & Sugar topping
- 2 tablespoons unbleached flour
- 2 tablespoons superfine sugar
- 2 tablespoons (1/4 stick) cold unsalted butter
Directions
- Prepare the dough (see separate instructions)
- Combine the flour and sugar in a mixing bowl. With two knives, or with your fingertips, blend in the butter until the mixture crumbles and holds together in irregular lumps.
- Preheat oven to 450° F.
- Roll tart dough into an 11-inch circle on a lightly floured surface, and transfer it to a baking sheet.
- Combine the strawberries, rhubarb, lemon zest and juice, pinch of salt, quarter cup sugar, and two tablespoons of all-purpose flour. Mix to combine.
- Spoon the fruit mixture over the tart dough, leaving a 1-½ inch border around the outside edge. Fold the outside border of dough up around the edge of the fruit, creating a rustic border.
- Sprinkle the butter, sugar topping over the fruit. Bake the tart for 20 minutes, until the crust is golden and the fruit is soft. Check the tart after 12 minutes; if the topping is browning too quickly, place a sheet of foil over the top of the tart for the remainder of the baking time.
- Cool the tart of a rack for about 10 minutes and serve warm.
Source: Saltbox Kitchen, Concord, MA
