Rhubarb-Strawberry Tart Yield: 2 servings June is the perfect time to enjoy late-spring rhubarb paired with early-summer strawberries. This rustic tart recipe comes from Judith Jones, the legendary book editor who worked with Julia Child and John Updike.
"June is the perfect time to enjoy late-spring rhubarb paired with early-summer strawberries. This rustic tart recipe comes from Judith Jones, the legendary book editor who worked with Julia Child and John Updike. The dough makes much more than you’ll need for a single 5-inch tart–but Jones says you should always make extra tart dough so that you’ll “ have it on hand if family or friends show up unexpectedly.” For a larger tart that serves four or five, just use more dough and double the filling. Login to add to your Recipe Box Upload Your Photo..."
INGREDIENTS
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FOR THE DOUGH:
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Ingredients:
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2 cups all-purpose flour, plus extra for work surface
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1/2 teaspoon table salt
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14 tablespoons (1-3/4 sticks) very cold, unsalted butter
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1 ice cube
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3—4 tablespoons cold water, divided
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FOR THE FILLING:
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Ingredients:
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1 cup chopped rhubarb
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1/3 (scant) cup granulated sugar
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1 teaspoon strawberry jam
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1/2 cup fresh strawberries, hulled (and halved or quartered, if large)
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Crumbled sugar cubes or powdered sugar
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Whipped cream
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