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Pastry Crust:
In a food processor, place the flour, salt, and sugar and
process until combined. Add the butter and process (pulse) until the mixture
resembles coarse meal (about 10 seconds). Sprinkle about 3 tablespoons of the
water and process (pulse) just until the dough holds together when pinched.
(You don't want a solid ball of dough.) If necessary, add more water.
Turn the dough out onto your
work surface and gather it into a ball. Flatten
into a disk, cover with plastic wrap, and refrigerate for about 30 - 60 minutes,
or until firm. (This will chill the butter and allow the gluten in
the flour to relax.)
While the pastry is chilling, line a baking sheet with parchment paper.
Once the pastry has chilled sufficiently, remove the pastry from
the refrigerator and, on a lightly floured surface, roll into a 12 inch (30 cm) circle. Place onto the prepared baking sheet and cover with
plastic wrap. Place in the refrigerator until firm (about 15-30 minutes).
Filling:
In a large bowl, combine the rhubarb and strawberries. Add the flour and sugar
and gently toss to combine.
Remove pastry from refrigerator. Place approximately
the filling in the center of the pastry circle, spreading the filling out to
about 2 inches (5 cm) from the edge of pastry. Gently fold the edges of the
pastry up and over the filling, leaving the center of the tart open.
Press the edges gently so the pastry sticks together.
Cover and place into the refrigerator to chill while
you preheat your oven to 400 degrees F (200 degrees C) and
place rack in center of oven. Bake the tart for 10
minutes and then reduce
the oven temperature to 350 degrees F (180 degrees C) and continue to bake the
tart until the crust is golden brown and the juices
are bubbly (about 35 minutes). Remove
from oven and place on a wire rack to cool before serving. Cover and refrigerate any
leftovers.
Makes one - 8 inch (20 cm) tart.
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