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Tart: Strawberry Rhubarb Tart

Source of Recipe

Internet


List of Ingredients

Crust---

1 1/2 cups flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup unsalted butter
about 6 tablespoons cold water
1/2 cup toasted ground almonds
zest of 1 orange
1/4 cup sugar

Filling---

2 pints strawberries, cleaned and cut in half
1 1/2 cups of finely diced rhubarb
1/4 cup cream
3 eggs
1 egg yolk
1 1/2 cups sugar
1/2 teaspoon vanilla




Recipe

For the crust place flour and salt in a medium size bowl. Add shortening and butter into the flour. Rub the shortening and butter between your fingers until the mixture resembles course meal. With a fork stir the mixture while drizzling the water into the dough just until it comes together. Wrap and allow to 15 minutes. Roll out into a 9 x 11 rectangle on a well floured board. On two thirds of the dough sprinkle with the ground nuts, zest, and zest. Fold the clean side of the dough over 1/3 of the nut covered dough. Then fold the last third over. Allow to rest about 15-20 minutes. Roll out again on a well floured board. Place in a 12 inch removable bottom flan pan. Pre bake about 15 minutes in a 350 degree oven. Set aside to cool.

Place strawberries in the bottom of the crust. Place the rhubarb and 1/2 cup sugar in a large saute pan and cook the rhubarb until al dente. Let cool just a bit. Pour over the strawberries. In a bowl mix cream, eggs, sugar, and vanilla and mix well. Pour over berry mixture. Bake at 350 degrees for 25-30 minutes until the custard is set. This tart will have a very soft texture. Serve warm with vanilla ice cream or soften whipped cream.

Serves 12