Strawberry Rhubarb Tart

COOK TIME: 1 hour 15 minutes

SERVES: 8

INGREDIENTS

For the Pâte Brisée :

·    1 1/2 cups all-purpose flour

·    ¾ cup cold unsalted butter, cut into small cubes

·    1/4 teaspoon salt

·    ¼ cup to 1/3 cup ice water

Filling base:

·    4 tbsp (24g) ground almonds

Filling:

·    2 3/4 cups rhubarb, cut into ¾" pieces

·    2 cups strawberries, hulled & thickly sliced

·    2 tbsp cornstarch

·    1/3 cup sugar

·    1 tsp vanilla extract

·    1 egg yolk + 1 tbsp milk, for brushing

PREPARATION

1.  Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

2.  Pre-heat the oven to 400ºF with a rack in the middle. Line a large baking sheet with parchment paper. 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond onto the dough, leaving a 2 inch border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. 

3.  In large bowl, combine the rhubarb (cut), strawberries (sliced), cornstarch, sugar and vanilla extract. Toss together gently until evenly coated and the sugar and cornstarch are “wet”.

4.  Arrange the strawberry rhubarb mix on top of the dough, still leaving a 2 inch border around the edges. Fold the edges of the dough up over the fruits to create a 1 ½ inch border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.

5.  Bake for 35-45 minutes, until the edges look dry and golden.

Recipe by Audrey Le Goff.