Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Dessert | Serves: |
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Source:
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Bon Appetit, epicurious.com slightly altered |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with ice cream |
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Ingredients:
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For crust: 2 1/4 cups all purpose flour 1/2 cup (1 stick) plus 1 T unsalted butter, chilled 1 T sugar 1 tsp. cinnamon 1/4 tsp. salt 1/2 cup milk or right consistency For filling: 1 large egg beaten with 1 tsp. whipping cream (for glaze) 3/4 cup sugar, plus 1 T reserved for sprinkling on crust 3 1/2 cups trimmed rhubarb, cut into 1/2 slices 10 oz. strawberries, hulled, thickly sliced 3 T cornstarch 2 T strawberry preserves 1/2 tsp. ground cinnamon |
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Instructions:
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For crust: Whisk flour, sugar, salt and cinnamon to combine. Cut in butter until it resembles course meal. Add milk to make a slightly wet dough. Mix only to combine; do not overwork. You may have to adjust the amount of milk to less or more. Flatten dough on plastic wrap to a large round and refrigerate for about an hour. Take dough out ten minutes in advance of putting together the tart. Roll out on well floured surface to about a 13-inch round. Transfer dough to either a baking sheet or in a pie plate. I use a pie plate. Center dough in plate, letting the excess drape over the edges. Brush dough with egg glaze. Preheat oven to 400 degrees F. For Filling: Mix 3/4 sugar and next 5 ingredients in a large bowl. Pour into center of dough. (Note: if using just a baking sheet, mound the mixture, but if using pie plate, smooth mixture out.) Fold dough edges up and over filling, pleating loosely and leaving the center open. Brush with remaining egg glaze; sprinkle with 1 T sugar. Bake tart until crust is brown and filling bubbles; about 55 minutes. ************************************************** Alternate crust recipe from original recipe: 1 3/4 cup all purpose flour 1/2 cup hazelnuts, toasted, husked 2 T sugar 1 tsp ground cinnamon 1/4 tsp salt 1/2 cup (1 stick) plus 3 T chilled unsalted butter 1/4 cup (about) ice water Original recipe also called for 1/3 cup chopped, toasted, husked hazelnuts to be sprinkled over the dough before filling is added. |
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Related recipes:
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None |
2008-07-07