Ingredients
Makes One 9” Tart
2 ½ c thin, young rhubarb, unpeeled, cut into ½ inch lengths
2 ½ c strawberries, hulled & cut in quarters
1 c sugar plus about 1 T for top
¼ c cornstarch
Pinch of salt
2 T unsalted butter, cut into small pieces
Melted butter & sugar for top crust
PÂTE BRISÉE
Makes 2-9” crusts
2 ½ c all-purpose flour
1 t sugar
1 t salt
½ lb (2 sticks) unsalted butter, chilled, cut into small pieces
¼ c solid vegetable shortening, frozen, cut into small pieces
½ c ice water
Directions
Preheat oven to 425ºF & position rack in lower third of oven. Gently mix everything except butter together and let stand for about 15 minutes. Remove pastry from refrigerator and roll each half into a 13” round. Place bottom crust into 9” tart pan with a removable ring and trim overhanging edge to ¼-inch. Tuck edge into rim & prick bottom crust. Pour in fruit and dot with butter. Lay out top crust on lightly floured board and slice into 18½” strips. Brush edge of the bottom crust with cold water. Lay nine of the dough strips across the pie, one-half inch apart. Weave the remaining strips across in a perpendicular pattern. Trim and press against bottom crust. Brush lattice with melted butter and sprinkle with sugar. Place on a baking sheet and bake for 30 minutes. Reduce heat to 350°F and bake about 25 more minutes until golden and bubbling. Cool and serve with crème anglaise, strawberry coulis or ice cream.
Combine flour, sugar & salt in a food processor & blend. Add butter & shortening to dry ingredients & pulse carefully until fat is the size of small peas. Drizzle water over the top & pulse carefully until dough begins to clump into small balls. Place dough on a flat surface & shape into two flattened balls with your fingers. Do not mix into one ball with machine! Wrap individually in plastic & refrigerate at least 30 minutes or until needed.
