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One-Crust Strawberry Rhubarb Tartlet

From Lori, Yorkville CSA
We don’t get enough rhubarb to make a 9-inch pie, but we have just enough for this 6-inch version. If you think it’s not worth taking the time to make a homemade crust, use part of a store-bought one and save the rest for another use. This is also a good way to use the trimmings from another crust (you save them, right?). 
Top off with a scoop of icecream for an extra luscious treat.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Let chill 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American

Equipment

  • Food processor, rolling pin

Ingredients
  

For the crust:

  • 4 TBS cold butter, cut into four pieces
  • ¾ cup all-purpose flour
  • ¼ tsp salt
  • 1 TBS sugar
  • 2 TBS or more very cold water

For the filling:

  • 8 oz fresh strawberries, sliced (approximate amount)
  • 6 oz rhubarb, diced small
  • ¼ cup brown sugar (white is fine, too)
  • 1 TBS lemon juice or orange juice

Assembly: 

  • 2 TBS cornstarch (optional, but the filling will be less cohesive without it)
  • 1 TBS flour
  • 1 TBS water
  • 1 TBS white sugar

Instructions
 

  • For the crust: Put all the ingredients, except for the water, into a small food processor. Pulse a few times to combine. Add the water in a steady stream until it forms a ball. If a ball doesn’t form, add more water one teaspoon at a time and keep pulsing until everything comes together. Remove the dough from the food processor, place it on wax paper or plastic wrap and flatten into a disk. Refrigerate the disk for at least an hour.
  • For the filling: Combine all the ingredients in a medium bowl. Toss to combine. Put the bowl in the refrigerator for an hour.
  • When you’re ready to assemble: Preheat the oven to 350 F. Roll out the dough to ⅛-inch thick. Cut it into 1 ½-inch x 7-inch strips.Roll out the trimmings and cut into smaller strips.
  • Drain the filling(save the juice – it will make a good dressing for fruit salad). Add the cornstarch and flour to the filling and mix well. Spread the filling in a6-inch tart pan. Arrange the strips over the filling in a lattice pattern.Sprinkle the water and then the sugar over the top. Bake for 30 minutes or until the crust is golden and the fruit is bubbling. Serve warm or at room temperature.

Notes

Note: You can double the crust and press a bottom crust into the bottom of the pie plate—but you really don’t need it.
Keyword baking, desserts, entertaining, fruit, sneaking veggies!, tarts/quiche, vegetarian