There’s a sure ease and ease to free-form tarts like this. Typically they’re known as a crostata, generally a galette. You possibly can name it no matter you need, however I name it a quick approach to make use of nice fruit when it’s in season, with out quite a lot of fuss.
In the beginning of summer time, when rhubarb remains to be lingering round, and strawberries are elbowing their approach ahead, it’s a great factor the 2 go so properly collectively. And I’m completely happy to assist them hook up.
I keep in mind a neighbor had an enormous rhubarb plant of their yard and we used to dip the uncooked stalks in a cup of sugar and eat them. (Someway, we knew to not eat the leaves, that are poisonous.) I nonetheless keep in mind, not simply the truth that you can get free meals from the earth, however that one thing might have a lot taste. Some children aren’t keen on issues which are tangy however I’ve at all times beloved the distinction of candy and tart.
Just lately I used to be so excited to seek out such lovely berries that I purchased three large baskets of them. I made a bit batch of Strawberry Rhubarb Jam, and one other batch of Strawberry Vodka, each of which I hope will delay the season…not like this tart, which lasted not so lengthy round right here.
I first discovered to make tarts like this from Jacques Pépin, when he got here to work with us and commenced his shift by rolling out dough for fruit tarts. He really double-doughed his tarts, rolling out two rounds of dough, and sandwiching the fruit between the 2.
Being French, he brushed the highest with numerous butter and liberally dusted the highest with sugar. Right this moment I often make them open-faced, however do brush the crust with numerous butter and a beneficiant sprinkling of sugar, which makes a crunchy crust, and is a pleasant distinction to the tender fruit-forward filling.
Once I posted an image of this tart on social media, with a promise to share the recipe, a good friend, Ann Mah, requested me how I handled all of the juice from rhubarb, which might exude a reasonable quantity. Hothouse rhubarb is mostly redder in coloration and holds its coloration higher than field-grown rhubarb as soon as baked. Nevertheless, I’ve by no means discovered a lot of a correlation between if it’s grown indoors or out, and the way a lot juice it exudes.
That stated, as insurance coverage, I sprinkle the dough with a bit little bit of almond flour to soak up any errant juices. However I don’t thoughts issues being a bit bit messy; a good friend’s Norwegian grandmother as soon as advised me that if pie doesn’t collapse if you slice it, it’s not going to be any good. This tart slices properly however tastes nice. So that you’re getting the perfect of each worlds right here, in additional methods than one.
Strawberry Rhubarb Tart
For individuals who wish to scale back the sugar, be at liberty to chop the sugar within the filling all the way down to 1/2 cup (100g). For one more variation, you can swap out recent pitted cherries for the strawberries, or combine a basket or two of raspberries or blackberries with the rhubarb, instead of the strawberries.
This tart is usually known as a galette or crostata and is baked free-form. It may be baked in a tart pan as properly. Make sure you cowl the baking sheet properly if utilizing parchment paper, to catch any juices which will run out throughout baking. I used an unrimmed baking sheet for this one however use a rimmed one if you wish to ensure you’re containing any errant juices.
Servings 8 servings
For the tart dough
- 1 1/2 cups (210g) flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (4oz, 115g) unsalted butter, cubed and chilled
- 6 tablespoons (90ml) ice water
For the filling
- 3 cups (13oz, 380g) diced rhubarb, (trimmed and lower into 1/2-inch, 2cm items)
- 2 cups (10oz, 300g) strawberries, hulled and quartered
- zest of 1 lemon, ideally unsprayed
- 2/3 cup (130g) sugar
- 1 1/2 tablespoons corn starch
- 2 tablespoons almond flour , (non-obligatory)
- 1 – 1 1/2 tablespoons melted butter
- turbinado or granulated sugar, for ending the tart
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To make the tart dough, combine the flour, sugar, and salt within the bowl of a stand mixer fitted with the paddle attachment. (It’s also possible to make it in a meals processor, or by hand, utilizing a pastry blender.) Add the chilly butter and blend till the butter items are the scale of peas.
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Add the ice water and proceed to combine simply till the dough comes collectively. Collect the dough together with your fingers, form it right into a disk, wrap it plastic, and refrigerate for not less than half-hour.
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Put the rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and corn starch on prime, however don’t combine the elements collectively but. (For those who do, they will begin to juice and could also be overly juicy by the point you are prepared to make use of them.)
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Preheat the oven to 400ºF (200ºF). Line a baking sheet with parchment paper or a silicone baking mat.
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On a calmly floured floor, roll the dough to a 14-inch (36cm) circle and place it on the baking sheet. Sprinkle the almond flour over the tart dough, if utilizing. Combine the fruit along with the sugar and corn starch and place the fruit into the middle of the tart dough, then unfold it together with your fingers, leaving 3-inch (8cm) of house between the fruit and the sting of the dough.
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Fold the sides of the dough up and over the fruit filling. Brush the crush liberally with melted butter and sprinkle with sugar. Bake the tart till the filling is cooked and effervescent, and the crust is golden brown, 35 to 45 minutes. Take away from the oven and slide the tart off the baking sheet, onto a cooling rack.
Storage: The unrolled dough could be refrigerated for as much as three days, or frozen for as much as two months. The baked tart is finest the identical day however could be saved at room temperature for as much as two days. (The dough will get softer the longer it sits.)
