rhubarb strawberry tart

By Chezlamere

Ingredients

• ■1/3 cup sugar
• ■1/2 cup water
• ■1-1/4 pounds fresh rhubarb, trimmed and cut diagonally into 1/4″-thick pieces (about 5-6 cups)
• ■1 pint strawberries
• ■1 fully baked 9″ Tart Pastry (see recipe below), cooled

Details

Servings 6
Adapted from bellaeats.com

Preparation

Step 1

1.In a heavy saucepan, combine the sugar and water. Stir over medium-low heat until the sugar dissolves. Add the rhubarb, increase the heat, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes, or until the rhubarb is just beginning to soften. Remove the pan from the heat. Let stand, covered, for 10 minutes, or until the rhubarb is tender.
2.Set a mesh strainer over a medium bowl and drain the rhubarb, reserving the liquid. Allow the rhubarb to cool completely. In a small saucepan, simmer the reserved liquid over medium-low heat for 5 minutes, or until it is reduced to a thick syrup. Set the syrup aside and allow it to cool completely.
3.Meanwhile, wash and hull the strawberries. Thinly slice the strawberries lengthwise.
4.Spread the cooled rhubarb evenly over the bottom of the tart shell. Arrange the strawberry slices in concentric circles over the rhubarb filling, covering it completely. Brush or spoon the cooled syrup over the top of the strawberries. Chill before serving.
Tart Pastry
Ingredients

■1-1/4 cups all-purpose flour
■2 tbsp sugar
■1/4 tsp salt
■7 tbsp unsalted butter, cut into very small pieces and chilled
■1-3 tbsp ice water, as needed
Method

1.In a bowl, whisk together the flour, sugar, and salt to blend thoroughly. Using a pastry blender, metal pastry scraper, two knives or your fingers, cut or rub the butter in the dry ingredients until the mixture resembles a coarse meal.
2.Using a fork, stir in the water, 1 tbsp at a time, adding just enough for the dough to hold together without becoming wet. Gather the dough into a ball and then flatten it into a disk. Wrap the disk of dough in plastic wrap and chill for 1 hour.
3.Remove the dough from the refrigerator. Using a rolling pin on a lightly floured board, roll the dough to form a rough circle about 1/4″ thick. Carefully transfer the dough to a 9″ fluted tart pan (or six 4″ pans) with a removable bottom. Press the dough lightly but firmly into the edges of the pan, allowing the excess dough to hang over the edges of the pan. Roll the rolling pin over the top of the pan to trim the excess dough from the pan rim. Pierce the bottom of the dough several times with the tines of a fork. Chill for at least 30 minutes before baking.
4.Position a rack in the center of the oven and preheat the oven to 400*F. Line the chilled shell with foil or parchment and fill with pie weights, dried beans, or raw rice.
5.Bake the shell for 12 minutes, or until the pastry is set and golden. Carefully remove the foil or parchment and weights and continue to bake the shell another 10 to 15 minutes (a little less if you use the smaller pans), or until the pastry is golden brown. If the edges start to brown too much, cover them with strips of foil or piecrust shields. Cool on a rack.