Strawberry-Rhubarb Crostata

This has very quickly become our favorite dessert – perfect early spring dessert when rhubarb is in season, but just about any fruit pie filling will work.

Ingredients

Dough

• 1 recipe rustic tart dough

Filling

• 3/4 pound fresh strawberries, hulled and sliced
• 1/2 pound fresh rhubarb, cut into half-inch slices
• zest of 1 lemon
• juice of ½ of a lemon
• 1/4 cup of sugar
• 2 tablespoons of all-purpose flour
• pinch of salt

Butter & Sugar topping

• 2 tablespoons unbleached flour
• 2 tablespoons superfine sugar
• 2 tablespoons (1/4 stick) cold unsalted butter

Directions

1. Prepare the dough (see separate instructions)
2. Combine the flour and sugar in a mixing bowl. With two knives, or with your fingertips, blend in the butter until the mixture crumbles and holds together in irregular lumps.
3. Preheat oven to 450° F.
4. Roll tart dough into an 11-inch circle on a lightly floured surface, and transfer it to a baking sheet.
5. Combine the strawberries, rhubarb, lemon zest and juice, pinch of salt, quarter cup sugar, and two tablespoons of all-purpose flour. Mix to combine.
6. Spoon the fruit mixture over the tart dough, leaving a 1-½ inch border around the outside edge. Fold the outside border of dough up around the edge of the fruit, creating a rustic border.
7. Sprinkle the butter, sugar topping over the fruit. Bake the tart for 20 minutes, until the crust is golden and the fruit is soft. Check the tart after 12 minutes; if the topping is browning too quickly, place a sheet of foil over the top of the tart for the remainder of the baking time.
8. Cool the tart of a rack for about 10 minutes and serve warm.

Source: Saltbox Kitchen, Concord, MA