- Pastry dough (recipe can be found here)
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- ½ pound rhubarb, peeled and cut into 1/4-inch slices
- 1 pint strawberries, hulled and cut into 1/2-inch pieces
- 1 teaspoon grated lemon zest
- 1 teaspoon minced peeled fresh ginger
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate while making the filling. Preheat the oven to 400F.
- For the filling, in a medium mixing bowl, combine sugar, flour, rhubarb, strawberries, lemon zest and ginger. Remove the tart from the refrigerator and sprinkle 2 tablespoons sugar and 1 tablespoon flour evenly over the center of the crust. Arrange the fruit mixture in the center of the pastry and then fold about 3 inches of the pastry edges up around the fruit, making pleats, to look like a free-form tart. Brush the pastry with water and evenly sprinkle the remaining 1 tablespoon sugar over the pastry and fruit.
- Bake the tart for 40-45 minutes or until the fruit filling is bubbling and the crust is nicely browned. Let cool at least 20 minutes on a wire rack. Transfer the tart, still on the pan bottom, to a serving platter. Slice and serve with ice cream, if desired.
Video instructions on how to make this recipe can be found here.
Serves 6 people.