Strawberry-Rhubarb Crumb Tart

  • 6 stalks fresh rhubarb, chopped into small bits
  • 1 quart fresh strawberries, sliced
  • 1 cup granulated sugar, divided use
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter
  • Vanilla extract
  • Juice of one lemon
  • 2 1/2 cups flour, chilled in freezer
  • 1/2 cup sugar
  • 8 ounces unsalted butter, chopped to pea-size bits
  • 1/4 cup heavy cream, chilled
  • Powdered sugar
  • Whipped cream, for garnish
  • Crumble:
  • 6 ounces sugar
  • 6 ounces flour
  • 1/2 stick unsalted butter, chilled, cut very fine
  • 1 teaspoon cinnamon
  • 1/2 cup finely chopped pecans

Gently mix together sugar, flour, butter, cinnamon, and pecans in a bowl until butter is very finely incorporated while still cold.

Preheat the oven to 350°.

Place rhubarb, strawberries, 1/2 cup of the granulated sugar, brown sugar, cornstarch, and cinnamon in a bowl. Mix until fruit is coated and there are no dry ingredients at the bottom of the bowl.

Heat a skillet and melt the butter. Add the fruit and stir until coated with the butter. Turn the heat to high, add vanilla and lemon juice, and cook until just tender. Remove from heat. Set aside.

Place chilled flour and the remaining 1/2 cup sugar in a bowl. Add butter. With your fingers, slowly and gently massage butter into the flour. Make a well in the flour mixture. Pour cream in the center. With a plastic scraper, fold wet and dry ingredients together while turning the bowl. Then with your hands, work the mass into a ball.

Dust your work counter with powdered sugar. Place the ball on the prepared counter and flatten until it looks like a thick pancake. Wrap in plastic wrap and place in refrigerator to chill for 1 hour. Add more powdered sugar to your work counter. Roll out the chilled disk until it’s the shape of a pie crust.

Line a deep pie pan or a 12-inch tart pan. (If using a tart pan, grease first with butter and line with parchment paper.) Add dried beans on top of crust. Bake until crust just begins to brown. Remove from the oven and fill with strawberry-rhubarb filling, reserving some of the liquid for plating if desired. Sprinkle crumb mixture over the tart. Place back in the oven just until the mixture begins to bubble. Remove immediately. Let cool completely. Serve with remaining fruit liquid, if desired, and whipped cream.