Strawberry Rhubarb Tart
The hardest thing about posting a recipe like this: I didn’t actually measure anything when I made it! I have a good idea of what I did - but the point being - you can be a little loose with it! This is my favorite thing to eat so I’ll go out of my way to make it. It’s also pretty easy to throw together!
Tart Dough
2.5 cups all-purpose flour
1.5 tsp salt
1/4 cup sugar
2 tsp cinnamon
1 cup butter, unsalted
1/4-1/2 cup COLD water
This makes enough for two tarts - so you can either half the recipe and only make one or save the other dough in the fridge or freezer to make something else - or make two of these! I actually used the the whole dough for one large one but felt like it was too thick and I should’ve made two!
Dry ingredients in a bowl. Whisk together. Rub butter into dry with your fingers. You want pea sized chunks of butter. Add cold water and mix with a rubber spatula / wooden spoon / hands. At this point you can split the dough in two, make round discs with them and put in the fridge to rest. I didn’t do this - I used mine right away because I didn’t want to wait and it was all good.
Filling
1.5 cups strawberries, chopped (you can half or quarter them!)
1.5 cups rhubarb, chopped (1/4-1/2” pieces)
2.5 Tblsp Cornstarch
1/2 cup sugar
2 tsp Lemon juice
1 tsp Ginger, ground
1/2 tsp Cinnamon, ground
Oven at 350
Mix all ingredients together in a bowl.
Roll out dough. I used a half sheet pan (basically a cookie sheet) so I rolled the dough out to a loosely shaped circle about the size of the pan. Place filling on dough, leaving a good 3” circumference with no filling around the edge. Fold edge of dough over onto filling. At this point you can egg wash it if you’d like that golden look - one egg whisked together with milk or cream, brushed onto dough.
Bake until filling bubbles - about 40 minutes.