Strawberries and rhubarb make fantastic companions. It’s a shame they’re both only in season for a fairly short period each year. And for me, that’s the perfect excuse to take advantage of their wonderful peak period and make strawberry rhubarb tartlets on a sunny spring or early summer afternoon. The kitchen will smell amazing and your friends, not to mention your own tummy, will thank you. I love to pair these beautiful little tartlets with fresh whipped cream or, open mind please, ginger ice cream. That’s right, ginger ice cream. If you’ve never had it, try it!
People often have misconceptions about making dough, thinking it must be difficult or cumbersome. But it isn’t! Or at least it doesn’t have to be. For this dough I use a quick recipe that won’t take more than 5-10 minutes to pull together. AND you probably already have all of the ingredients for it. So turn up some music (suggested favorites include a little Camera Obscura, Maudlin era perhaps, and Arcade Fire), get in the kitchen, and give it a shot.
Strawberry Rhubarb Tartlets
1 ¼ cup flour
1 ½ teaspoon granulated sugar
½ teaspoon salt
½ cup chilled unsalted butter, cut into small cubes
3 tablespoons ice cold water
¼ cup flour
1 cup sugar
2 cups sliced rhubarb (approx. 2 long stalks)
1 ½ cups sliced strawberries
Start with the pastry crust. In a food processor add the flour, salt, sugar and pulse a couple of times until combined. Add the chilled butter cubes and process until the crust looks like coarse crumbles. Pour the ice water into the processor and mix briefly until the dough just comes together (this should only take a few seconds, don’t overmix).
**If you are without a food processor, that is okay. I find this dough can be made without it, and instead in a large bowl with a pastry cutter or two knives, though a food processor helps the ingredients incorporate evenly and helps the dough come together quicker.
Sprinkle a little flour onto a work surface. Turn the dough out onto the surface and work it just briefly into a loose ball. Divide it into 2 halves and also work those halves into balls. Flatten each halve into a disc like shape and wrap in plastic wrap. Chill the dough in the fridge for about 30 minutes.
Meanwhile, line a baking sheet with parchment paper. Preheat the oven to 400 degrees F. Combine all of the ingredients for the filling in a large bowl and set aside. Once the dough has chilled bring it out onto the work surface. Divide each disc of dough in half so that you have 4 equal portions. Roll each quarter lightly into a ball, sprinkle some flour on a rolling pin, and the surface area again if needed, and roll each quarter out to a circle, about 7 inches in diameter. Working one at a time on the parchment lined baking sheet, spoon some of the strawberry rhubarb mixture into the center of each circle of dough, the filling should come to about 1 ½ inch from the edge of each pastry circle. Fold the edges of each pastry circle up, leaving the very center open, and press the edges together while working in a circle. This is where rustic is your friend, don't get carried away trying to make these perfect. Bake the 4 tartlets for approximately 27-30 minutes. Let them cool slightly before topping with some fresh whipped cream or ginger ice cream and serving. Enjoy!