How to Make Rustic Strawberry-Rhubarb Tart

Spread the fruit puree on the pastry dough.

Spread fruit puree on top of crumbs.

© 2008 Barbara Rolek licensed to About.com, Inc.

• 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.
  
  
• Transfer puree to a bowl to cool at room temperature. Once cool, cover and refrigerate or proceed with next step.
  
  
• 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.
  
  
• 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.

• Here's What You'll Need to Make Rustic Strawberry-Rhubarb Tart
• Spread the fruit puree on the pastry dough.
• Spread strawberries evenly over puree.
• Shape the tart.
• Continue lifting the border toward the center.
• End with a 9-inch tart.
• Brush edges with melted butter.
• Bake until golden and bubbling.