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Pastry Crust:
In a food processor, place the flour, salt, and
sugar and process until combined. Add the butter and process until the
mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml)
water in a slow, steady stream, through the feed tube until the dough just holds
together when pinched. Add remaining water, if necessary. Do not
process more than 30 seconds.
Turn the dough out onto your work surface
and gather it into a ball. Divide the dough into two equal pieces,
flatten each portion into a disk, cover with plastic wrap, and refrigerate for
30 minutes to one hour before using. This will chill the butter and allow the gluten in
the flour to relax.
While the pastry is chilling, line two baking sheets with parchment paper.
Once the pastry has chilled sufficiently, remove the two disks of pastry from
the refrigerator and divide each disk into four equal portions (you will have
eight portions altogether). On a lightly floured surface, roll each
portion of pastry into a 7 inch (18 cm) circle. Place the eight pastry
circles (four on each sheet) onto the prepared baking sheets and cover with
plastic wrap. Place the covered baking sheets in the
refrigerator to firm the pastry while you prepare the filling.
Filling:
In a large bowl, combine the cut up rhubarb, cut strawberries, flour, and sugar.
Remove pastry from refrigerator. Place approximately 1/2 - 3/4
cup of filling in the center of each pastry circle, spreading the filling out to
about 1 inch (2.54 cm) from the edge of pastry. Gently fold the edges of the
pastry circle up and over the filling, leaving the center of the tart open.
Press the edges gently so the pastry sticks together. Once all the tarts
are assembled, cover and return to the refrigerator for about 15 - 30 minutes to
chill.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and
place rack in center of oven. Bake the tarts for
approximately 25 - 30 minutes or until the crust is golden brown and the juices
are bubbly and starting to run out from the center of each tart. Remove
from oven and place on a wire rack to cool before serving. Serve with
softly whipped cream or vanilla ice cream. Cover and refrigerate any
leftovers.
Makes 8 individual tarts
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