Strawberry Rhubarb Tart

Indulge in the delightful combination of sweet strawberries and tangy rhubarb encased in a buttery, flaky crust. This Strawberry Rhubarb Tart is a perfect balance of flavors, making it a refreshing dessert option for any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 375F 190C

In a food processor, pulse together flour, sugar, and salt

Add butter and pulse until mixture resembles coarse crumbs

Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together

Wrap dough in plastic wrap and chill for 30 minutes

Roll out dough on a floured surface and transfer to a tart pan, pressing into the bottom and sides

In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract

Pour filling into the prepared tart shell

Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly

Allow tart to cool before serving