Stop by the Overland Park Farmers Market for the fresh strawberries and rhubarb to make this sweet and tart summer treat…
If possible, make this pie early in the season when the stalks are still thin skinned, pink and no thicker than your thumb. Mature rhubarb requires more sugar.
Sweet Tart Pastry
- 2 3/4 cups cake flour
- 1/2 cup sugar
- 1/2 pound unsalted butter, cold, cut into ½-inch cubes
- 2 egg yolks
- 1/4 cup heavy cream
Strawberry Rhubarb Filling
- 3 cups rhubarb, unpeeled, cut into 1-inch lengths
- 3 cups strawberries
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- Zest of 1 lemon
- 1/4 teaspoon salt
- Vanilla ice cream, for serving
For the sweet tart pastry, preheat oven to 425 degrees. In a mixer with a paddle attachment, mix the flour, sugar and butter until mixture resembles coarse cornmeal, with a few pea-sized pieces. Whisk yolks and cream together and add to mixer. Mix just until mixture starts to hold together. Finish by hand as shown in class demonstration. Do not overmix! Form into 2 flat disks. Wrap in plastic and let rest in refrigerator 1 to 2 hours before rolling. Note: Use this pastry for open-face tarts. It is much more dense and cookie-like.
For the strawberry rhubarb filling, in a bowl add the rhubarb, strawberries, sugar, cornstarch, zest, and salt. Let stand for 15 minutes, stirring occasionally. Pour into crust. Bake in oven for 30 minutes. Lower temperature to 350 degrees and bake 25-30 minutes more. Let cool completely. Serve with vanilla ice cream.