WINING & DINING RECIPE S TO TRY AT HOME


HOMEMADE


S T R AWB E R R Y & RHUB A R B TA RT


INGREDIENTS FOR THE CRUST n 1 1/4 cups all-purpose flour


n 1/2 cup unsalted butter, chilled and cubed n 1/4 cup granulated sugar n 1/4 teaspoon salt n 1 egg yolk n 2 tablespoons ice water (more if needed)


INGREDIENTS FOR THE FILLING n 2 cups fresh rhubarb, chopped into 1/2-inch pieces


n 2 cups fresh strawberries, hulled and sliced n 1/2 cup granulated sugar n 2 tablespoons cornstarch n Zest of 1 lemon n 1 tablespoon lemon juice n Juice of 1 lemon


For the glaze: n 1/4 cup apricot preserves or strawberry jam n 1 tablespoon water


84


METHOD Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.


Make the crust: In a food processor, pulse together the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. If the dough is too dry, add more ice water, 1 tablespoon at a time. Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom of the crust with a fork. Chill the crust in the refrigerator for 30 minutes.


Blind bake the crust: Line the chilled crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly.


Make the filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Toss until the fruit is evenly coated.


Assemble the tart: Spread the strawberry and rhubarb filling evenly over the partially baked crust.


Bake the tart: Return the tart to the oven and bake for 35-40 minutes, or until the fruit is bubbling and the crust is golden brown.


Make the glaze: In a small saucepan, heat the apricot preserves or strawberry jam with water over low heat until melted and smooth. Strain the glaze through a fine mesh sieve to remove any lumps.


Finish the tart: Once the tart is done baking, remove it from the oven and let it cool slightly. Brush the warm glaze over the top of the tart.


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