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Strawberry-Rhubarb Tart

Serves: Makes one 9-inch tart or 8 to 10 servings

Ingredients:

  • 1 recipe Perfect Pie Crust (ingredients below)
  • 5 tablespoons good-quality strawberry jam
  • 1 tablespoon brandy
  • 2 tablespoons finely grated lemon zest
  • 1 pint (16 ounces) fresh strawberries, rinsed, dried, hulled and quartered
  • 5 cups (about 1-¼ pounds) fresh rhubarb, rinsed, dried, trimmed, cut into ½-inch pieces
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • Finely grated zest of 1 orange


The Perfect Crust

Recipe adapted from The Art and Soul of Baking by Sur La Table and Cindy Mushet.

Yields 1 9-inch pie crust.

  • 1-¼ (6-¼ ounces) cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 stick (4 ounces) unsalted butter, cold, cut into ½-inch cubes
  • ¼ to 1/3 cup ice water


Procedures:

A classic springtime combination, strawberries and rhubarb cook together to form a deliciously sweet and tart filling. The dough can be made up to 2 days in advance and kept chilled, or make it weeks in advance and freeze until needed.

The pie dough recipe can be used to make both sweet and savory pies and tarts. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days or freeze for 1 month. You can also save more time by making the dough in the food processor. Place the flour and cold butter in the processor bowl and pulse to cut the butter into the flour, then transfer to a large mixing bowl and proceed with the recipe. Make sure to weigh your ingredients for best results.

To make the Perfect Crust dough, place the flour and salt in a large mixing bowl. Using a pastry blender, two knives or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the flour mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring.

Gather the clumps of dough together on a work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed.

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.

To prepare tart crust: Remove dough from the refrigerator about 15 minutes before you are ready to roll it to allow it to soften slightly. Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 15 inches wide and 1/8 inch thick.

Starting at one edge, roll the dough around the rolling pin and lay it gently on top of a 9-inch tart pan. Gently press the dough into the crevices of the pan. Roll your thumb or a rolling pin over the rim of the pan to remove any excess dough, reserving the dough scraps. Chill the lined pan for at least 30 minutes.

Preheat oven to 375 degrees and place a rack in the center.

To prepare the berry glaze: Stir together strawberry jam, brandy, and lemon zest in a small saucepan. Warm over medium-low heat, stirring, for 2 to 3 minutes. Set aside.

To prepare the filling and bake: In a large mixing bowl, toss together strawberries, rhubarb, sugar, cornstarch, and orange zest. Scrape the fruit mixture into the tart shell, spreading it evenly. Brush the berry glaze over the fruit.

Set the tart pan on a rimmed baking sheet, place in preheated oven, and bake until the crust is nicely browned and the filling is bubbly around the edge, about 40 to 45 minutes. Transfer the tart to a wire rack to cool.

Tested and perfected in the Sur La Table kitchen

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