Rustic Strawberry-Rhubarb Tart

On busy wash days when the rhubarb was high and the wild strawberries were ripe, my grandmother would whip up this easy, open-face pie to make sure her boarders had dessert. Today, rustic tarts are served at the most elegant restaurants.

Using honey as a sweetener is typically Eastern European and I've followed suit here, but honey doesn't have the sweetening power of sugar, so adjust as necessary. I've substituted unsalted butter for the lard grandma used.

You can get by with seedless strawberry-rhubarb jam instead of making your own puree.

Makes 2 (9-inch) tarts

View this Step By Step

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 1 recipe Sweet Pastry Dough (see below)
• 2 cups sliced ripe strawberries plus 4 cups sliced strawberries
• 2 cups sliced rhubarb (1/4-inch pieces)
• 1 tablespooon water
• 1 cup honey or to taste
• 1/4 cup graham cracker, vanilla wafer or shortbread crumbs
• 2 tablespoons melted butter
• 1 tablespoon sugar

Preparation:

1. In a medium saucepan, place 2 cups ripe strawberries, rhubarb, water and honey. Bring to a boil over medium heat and cook, stirring often, until a thick puree forms, at least 15 minutes but probably longer. Note: Store-bought seedless strawberry-rhubarb jam can be substituted for this step.
   
   
2. Transfer puree to a bowl to cool at room temperature. Once cool, cover and refrigerate or proceed with next step.
   
   
3. Heat oven to 400 degrees. Divide Sweet Pastry Dough in half and, on parchment-lined baking sheets, roll out 2 (12-inch) diameter disks. Trim with a pastry wheel or pizza cutter so the edges are not ragged.
   
   
4. Leaving a 2-inch border of untouched dough, sprinkle crumbs evenly in the center of each disk. Spread 1/4 of fruit puree over crumbs of each disk, leaving the border untouched, as before.
   
   
5. Place 2 cups sliced strawberries in an even layer on each disk, covering the puree completely.
   
   
6. Now shape the tart by lifting the untouched dough toward the center, pleating as necessary to create a 9-inch round. The edge will partially cover the filling which is perfect.
   
   
7. Divide remaining puree between the two tarts, completely covering the strawberries. Brush edges of each pastry with half the melted butter and half the sugar for a sparkling crust.
   
   
8. Bake 40 minutes or until crust is golden and filling is bubbling. Cool on pan for at least 5 minutes before cutting and serving. May also be served at room temperature. Accompany with vanilla ice cream or sweetened whipped cream, if desired.