MELT IN YOUR MOUTH STRAWBERRY RHUBARB TART
Ingredients
Crust
- 1/2 cup cold butter, cut into pieces, (1 stick)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 3 cups strawberries, quartered
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup flour
- 3 tablespoons cold butter, cut into pieces
Preparation
- Place the butter in a food processor for a few seconds until creamy. Add the sugar and vanilla and process until light and fluffy, about 20 seconds.
- Combine the flour and salt in a small bowl and add to food processor. Process until the dough comes together around the sides.
- With floured hands, press dough evenly over the bottom (and slightly up the sides) of a tart pan or springform pan.
- Prick the dough all over with a fork, cover pan with plastic wrap and freeze for at least 30 minutes.
- Preheat the oven to 375 degrees and bake shell until golden brown, about 20 minutes.
- Prepare the filling by mixing strawberries, rhubarb, sugar, and flour together. Spoon this mixture onto shell.
- Make the crumble by combining the sugar, flour, and butter in a food processor until it looks like coarse meal. Sprinkle this all over tart.
- Place tart or springform pan onto a rimmed baking sheet and bake at 375 degrees for 1 hour.
- Enjoy with whipped cream or your favorite vanilla ice cream!