Strawberry Rhubarb Tarts

Ingredients (this made 5 small tarts)

For pastry

250g all purpose flour

1 1/2 teaspoon sugar

1 teaspoon sea salt

170g very cold unsalted butter cut into small cubes

1 egg

1 1/2 teaspoon apple cider vinegar

80ml ice water


Filling:

4-6 stalks rhubarb, chopped into medium sized chunks.

1 cup small strawberries, cut in half or quartered

75g sugar

3 tablespoons all purpose flour


Directions:

  1.  Combine the flour, sugar and salt in a medium bowl.
  2. Using a pastry blender or your hands (my choice), cut the butter into flour until the crumbs are the size of peas.  Transfer this to a large bowl and make a well in the center of the crumb.
  3. In another small bowl, beat together the egg, vinegar and water.  Add the well in the flour mixture.
  4. Use two forks, toss the flour mixture into the egg mixture until it forms a dough.  I finished this up with my hands.  Don't overwork the dough, you want it to just come together.
  5. Form dough into a disk and wrap in plastic wrap.  Cool for at least 30 minutes in refrigerator.
  6. When you are ready to roll out the dough, toss together the fruit, sugar and flour. Set aside.
  7. Preheat the oven to 400 degrees.
  8. Remove dough and portion into how many tarts you want - 5/6 small tarts, 2 medium tarts or 1 large tart.
  9. Roll out tart on a floured board with a floured rolling pin.  The dough should get 1/8 inch thick.  Roll it into a circle shaped.
  10. Mound the fruit in the center of each circle and fold over the fruit, about 1-2 inches of the fruit should be covered by dough.
  11. Place the tarts on a parchment lined baking sheet and bake for 25 - 35 minutes until the pastry is lightly browned and the fruit bubbles.