Rhubarb-Strawberry Tart


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

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


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.

Pairing Suggestions

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