Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Heavily adapted from:  Good Things Catered
Makes 6 small tarts {I made one 10″ tart}

I used my go-to pie dough for the crust, but here’s Katie’s dough recipe if you need it:

Ingredients for the Crust:

1 c. plus 2 Tbsp all-purpose flour
1/2 tsp salt
1/8 c. granulated sugar
8 Tbsp cold unsalted butter, cu into pieces
3-6 Tbsp ice water

Ingredients for the filling:
1 1/2 c. diced fresh rhubarb stalks
2 1/2 c. diced fresh hulled strawberries
1 and 1/4 c. sugar, divided
1 tsp lemon juice
1/8 c. cornstarch
very small pinch of salt

Directions for making the dough:
-In bowl of food processor, combine flour, salt and sugar.
-Pulse to combine and add butter pieces.
-Pulse until butter is incorporated and no bigger pieces than size of a small pea, about 10 pulses.
-Slowly add ice water, pulsing until mixture just comes together.
-Turn pastry dough out onto prepared surface and pat into disk shape.
-Wrap dough in plastic wrap and place in fridge to chill for 1 hour.

Directions for the filling:

-Meanwhile, combine diced rhubarb and strawberries with 1/2 cup granulated sugar and place into colander over bowl to drain for 1 hour. (This step is very important or you will have a soupy mess of a tart once you bake).
-Preheat oven to 350 degrees and prepare small tart pans.
-On prepared surface, roll out pastry dough, cut into large rounds and line tart pans.
-Place pastry lined pans onto a large baking sheet and place into freezer while you prepare the filling.
-Toss colander to remove extra moisture and place into clean bowl.
-Add remaining ingredients and toss to combine.
-Remove baking sheet from freezer, fill with strawberry rhubarb mixture and place into oven to bake.
-Bake until edges of pastry are golden in color and filling is cooked through, about 50 minutes.
-If desired, cute strawberry shapes with remaining pastry, prick with fork, brush with egg wash and place into oven to bake until golden in color (about 15 minutes).
-When finished baking, remove from oven and let cool completely before serving (the filling will set once cooled).
-When just warm, top with decorative pastry dough, if desired.

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