Rhubarb-strawberry tart

Unlike most tarts, which tend to be thin, this one has a generous layer of filling. It should be made in a tart ring 1 3/4 inches deep to create a beautiful, uniform edge.

Rhubarb-Strawberry Tart with Crisp Oat Topping
For the crust:
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into small pieces.
2 tablespoons ice water
For the topping:
1 cup all-purpose flour
3/4 cup rolled oats
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4-inch thick (about 4 cups)
8 ounces strawberries, hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all-purpose flour
1 teaspoon coarse salt
1. For the crust: Pulse flour, salt and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add ice water in a slow stream, and process until dough just holds together. (Dough should not be sticky.)

2. Turn dough onto a lightly floured work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 30 minutes (or overnight). Dough can be frozen up to one month; thaw overnight in the refrigerator.

3. For the topping: Combine flour, oats, sugar, cinnamon and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).

4. Preheat oven to 350 F. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick. Transfer to a 9-by-1 3/4-inch tart ring set on a parchment-lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9-inch spring form pan. Using a knife, trim sides to be 1 3/4-inches high.) Freeze dough, uncovered, for 15 minutes.
5. Cut a 13-inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are golden, about 30 minutes. Let crust cool completely on sheet on a wire rack.

6. For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving the pod for another use. Add the remaining filling ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.

7. Bake until topping is crisp and filling is bubbling, about one hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring and let cool completely on sheet. Transfer to a serving plate.

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.

About

  Email | Twitter


Reader Comments

Tell us what you think. The Sheridan Press offers you the chance to comment on articles on Thesheridanpress.com. We power our commenting forum with facebook comments. Please take a look at our participation guidelines before posting.