Well, I tackled a roll-out dough this weekend, and things turned out pretty well. No fits, no dough sticking, and a nice light crust. My only complaint was I should have brushed more egg wash on my crust to better give it that pretty golden brown color. In fact, I think I’m ready to do another one after my next trip to the market – and hopefully peaches will be ready!
Strawberry Rhubarb Tart
Adapted from Brown Eyed Baker (which was adapted from Martha Stewart)
Makes 2 tarts
- 1 recipe cornmeal pate brisee crust (see recipe below)
- 2 1/2 cups rhubarb, chopped into about 1/2 inch dice
- 2 1/2 cups strawberries, chopped
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Extra sugar, for sprinkling on tarts
Before starting filling, make crust so it has time to rest in the fridge (see further instruction below)
While crust is resting in fridge, start working on filling for tart. Combine rhubarb, both sugars, a pinch of salt, and cornstarch in medium pan on medium-low to medium heat. Stir as needed. Let cook until rhubarb starts to soften, about 7 – 8 minutes. Add strawberries and let mixture cook another couple minutes. By this point, mixture should be fairly thick. Remove from heat and let cool to about room temp.
Roll out each ball of dough (from recipe below) with a rolling pin on a floured surface. Roll out to about a 13 inch-ish round. I used a 12-inch plate to use as a guide for cutting off excess and making it appear somewhat evenly shaped (but I was not exact at all – just a rough guide.)
Transfer dough to parchment lined sheet pan. To easily transfer rolled-out dough to pan so it does not tear, loosely wrap it around your rolling pin and trasfer it over to pan and then just unroll.
Fill the middle of each dough round with the strawberry-rhubarb mixture, dividing equally between both tarts. Leave about a 2 inch ring of dough that does not have any topping on it. Gently fold excess dough on top of strawberry-rhubarb filling, allowing it to overlap if needed, and pinching excess dough together as needed.
Brush each tart (dough area only, not filling area) with egg wash and then sprinkle sugar on dough. Bake in 375 degree oven for about 25 minutes, turning pan once to ensure even baking.
Cornmeal Pate Brisee Crust
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (8 ounces) butter, cut into small pieces, cold
- 1/4 to 1/2 cup ice water
Mix flour, cornmeal, salt, and sugar in food processor until combined, just a couple quick pulses. Add the cold butter and process until just combined, and mixture looks kind of pebble-like, about 10 seconds. With the machine running, slowly add the ice water (but not the ice!) until the dough just comes together (no longer than 30 seconds). If dough seems too wet, add a little flour and pulse until just mixed in.
Turn dough out onto very lightly floured surface and gather into 2 balls. Wrap in plastic and flatten into a disc. Let rest in fridge for at least one hour.