What I love about rustic baking is that the end result needn’t be absolutely beautiful. Rustic is my kind of baking because 1) I’m very much not a baker and 2) I don’t have the patience or time (I have a 3-year-old!) to craft a Martha Stewart-worthy crust. If you’re in the same novice baker boat as I am, you’ll love this rustic tart recipe. It's a wonderful taste of summer!
Easy Rustic Strawberry Rhubarb Tart
2 store-bought pie shells
2 1/2 cups strawberries, de-stemmed, washed and cut in large pieces
2 1/2 cups fresh rhubarb, chopped
1 1/2 cups sugar
1 tablespoon all-purpose flour, plus more for dusting work surface
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1 egg white beaten with 1 teaspoon water
Large granulated sugar such as demerara
Preheat oven to 375 degrees F.
Bring pie crusts to near room temperature (or until they are softened enough to roll out). Dust your work surface with flour then press press crusts together to create a thicker one then gently roll out (take care to not overwork the dough) to about 12-16 inches (you still want it a bit thick). Dust the top then carefully fold into thirds and place back in the freezer.
In a large bowl, add the strawberries, rhubarb, sugar, flour and lemon zest and juice. Stir until well combined.
Remove crust from freezer and place on a baking sheet covered with either non-stick foil or a Silpat baking mat.
Add filling to the center of the crust then gently fold in the sides of the crust.
Brush with egg white mixture and sprinkle generously with sugar.
Bake for 40-45 or until crust is golden brown.
