Making free-form tarts like this brings a sense of simplicity and effortlessness. They go by various names - crostata, galette - but what matters most is their ability to showcase seasonal fruit without any fuss. It's a quick and delightful way to make the most of delicious fruit while it's at its peak.
As summer kicks off, with rhubarb holding on and strawberries bursting onto the scene, it's fortunate that these two flavors complement each other perfectly. I'm delighted to play matchmaker for them.
I recall a neighbor who had this massive rhubarb plant in their yard, and we'd often pluck the raw stalks, dip them in sugar, and munch away. It's funny how we instinctively knew to avoid the leaves, knowing they were toxic. What stuck with me wasn't just the thrill of free, earth-grown snacks, but the sheer burst of flavor they offered. While some kids shied away from tangy tastes, I've always relished that perfect balance of sweet and tart.
My introduction to crafting tarts like this was under the guidance of the esteemed Jacques Pépin during his time with us. He kicked off his shifts by meticulously rolling out dough for fruit tarts. What set his technique apart was the double-dough approach – rolling out two rounds of dough and artfully sandwiching the fruit filling between them.
As a Frenchman, he indulged in lavish layers of butter atop the tart's surface, followed by a generous showering of sugar. Nowadays, while I often opt for open-faced tarts, I still adhere to his tradition of generously brushing the crust with butter and sprinkling it with sugar. This not only yields a delightfully crunchy crust but also provides a delectable contrast to the luscious fruit filling.
As a precaution, I sprinkle a touch of almond flour over the dough to soak up any excess juices. Yet, I'm not one to fret over a bit of messiness; a wise Norwegian grandmother once shared that a pie worth its salt should gracefully crumble upon slicing. While this tart maintains its structure beautifully, it's the delectable taste that truly shines. In essence, you're experiencing the best of both worlds here, in multiple ways.
Ingredients Strawberry Rhubarb Tart :
I like to sprinkle a bit of almond flour over the tart dough to absorb any excess juice from the fruit while it bakes. You have options for this step - you can use crushed crackers or bread crumbs, crumbled amaretti cookies, a touch of flour, or simply skip it altogether. If you prefer less sweetness, you can reduce the sugar in the filling to half a cup (100g). For a different twist, consider using fresh pitted cherries instead of strawberries, or mix in some raspberries or blackberries with the rhubarb. This tart, sometimes referred to as a galette or crostata, is baked without a specific mold, giving it a rustic appearance. However, you can also use a tart pan if you prefer. Make sure to cover the baking sheet thoroughly with parchment paper to catch any drips during baking. I used a flat baking sheet for this one, but if you want to ensure containment of any stray juices, opt for one with raised edges.
For the tart dough
- 1 1/2 cups (210g) flour
- 1tablespoonsugar
- 1/2 teaspoon salt
- 1/2cup (4oz, 115g)unsalted butter,cubed and chilled
- 6tablespoons (90ml)ice water
For the filling
- 3cups (13oz, 380g)diced rhubarb,(trimmed and cut into 1/2-inch, 2cm pieces)
- 2cups (10oz, 300g)strawberries,hulled and quartered
- zestof 1 lemon,preferably unsprayed
- 2/3cup (130g)sugar
- 1 1/2tablespoonscorn starch
- 2tablespoonsalmond flour ,(optional)
- 1 - 1 1/2tablespoonsmelted butter
- turbinado or granulated sugar,for finishing the tart
- To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a food processor, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas.
- Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands, shape it into a disk, wrap it plastic, and refrigerate for at least 30 minutes.
- Put the rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and corn starch on top, but do not mix the ingredients together yet. (If you do, they'll start to juice and may be overly juicy by the time you're ready to use them.)
- Preheat the oven to 400ºF (200ºF). Line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, 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 using. Mix the fruit together with the sugar and corn starch and place the fruit into the center of the tart dough, then spread it with your hands, leaving 3-inch (8cm) of space between the fruit and the edge of the dough.
- Fold the edges of the dough up and over the fruit filling. Brush the crush liberally with melted butter and sprinkle with sugar. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack.
Notes :
Serving: Serve the tart on its own, or with Vanilla Ice Cream, White Chocolate and Fresh Ginger Ice Cream, or Cinnamon Ice Cream, or a dollop of crème fraîche.Storage: The unrolled dough can be refrigerated for up to three days, or frozen for up to two months. The baked tart is best the same day but can be stored at room temperature for up to two days. (The dough will get softer the longer it sits.)