Total Time: 35
Yield: 2 servings
June is the perfect time to enjoy late-spring rhubarb paired with early-summer strawberries. This rustic tart recipe comes from Judith Jones, the legendary book editor who worked with Julia Child and John Updike. The dough makes much more than you’ll need for a single 5-inch tart–but Jones says you should always make extra tart dough so that you’ll “ have it on hand if family or friends show up unexpectedly.” For a larger tart that serves four or five, just use more dough and double the filling.
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FOR THE DOUGH:
- 2 cups all-purpose flour, plus extra for work surface
- 1/2 teaspoon table salt
- 14 tablespoons (1-3/4 sticks) very cold, unsalted butter
- 1 ice cube
- 3—4 tablespoons cold water, divided
Instructions:First, make the dough: Spin flour and salt in the food processor for a few seconds to mix. Cut cold butter lengthwise into quarters, then into small chunks; add to flour mixture. Process in spurts 8 times, pulsing just long enough to say “alligator.”
Put an ice cube in a cup with 3 tablespoons cold water; sprinkle water over dough. Process again 8 times, again saying “alligator” with each pulse. This will ensure that you mix the dough for just the right amount of time.
Turn dough out onto a lightly floured surface and gather it. If there are dry spots where the dough won’t hold together, sprinkle up to 1 tablespoon more ice water over dry areas.
Knead three times. Then cut off one-third of the dough if you’re making a 5-inch tart; two-thirds if you’re making a larger one. Shape dough into a flat disk, and refrigerate 30 minutes. Shape remaining dough into one or more disks, wrap each disk tightly in plastic wrap, and freeze.
FOR THE FILLING:
- 1 cup chopped rhubarb
- 1/3 (scant) cup granulated sugar
- 1 teaspoon strawberry jam
- 1/2 cup fresh strawberries, hulled (and halved or quartered, if large)
- Crumbled sugar cubes or powdered sugar
- Whipped cream
Instructions:Combine rhubarb and sugar in a small bowl; let macerate about 1 hour to let juices come out. Preheat oven to 425°.
Shape dough disk into a 5-inch circle with a thick rim. Prick dough and brush with jam. Bake 10 minutes. Then lower oven temperature to 350°, prick dough with a fork again, and bake 15 minutes longer.
While dough is baking, cook rhubarb mixture in a small saucepan over low heat until soft, about 10 minutes. Let cool slightly.
Spoon rhubarb filling over crust. Arrange fresh strawberries on top. Sprinkle lightly with crumbled or powdered sugar and serve with a dollop of whipped cream.