This is a great way to take advantage of the gorgeous rhubarb and local strawberries appearing in the market. A country tart is a freeform tart. Roll out the pastry, fill the tart and fold over the extra pastry in a freeform style.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cut in chunks
- 2 tablespoons lemon juice
- 3 tablespoons cold water
- 2/3 cup sugar
- 3 cups rhubarb, cut into 3/4-inch pieces
- 3 cups thickly sliced strawberries
- 2 tablespoons chopped candied ginger
- 3 tablespoons tapioca flour or all-purpose flour
Glaze for crust:
- 1 egg yolk
- 1 tablespoon whipping cream
- 2 teaspoons sugar
Combine flour and salt. Cut in butter by hand or in a food processor.
Combine lemon juice and 2 tablespoons water and sprinkle over flour mixture, gathering the pastry together with your fingertips until pastry holds together and does not feel sticky. Add remaining 1 tablespoon water if mixture is too dry. Form dough into a ball, flatten into a disc, wrap in plastic and chill for 1 hour or until firm.
Preheat oven to 425 F.
Roll out pastry on a floured board into a 16-inch circle (don't worry about making it a perfect circle). Roll pastry around a floured rolling pin (this will make transferring the dough easier) and transfer to a parchment-lined cookie sheet.
Combine sugar, rhubarb, strawberries and ginger in a large bowl. Mix together with tapioca flour. Let stand for 20 minutes, stirring occasionally, or until fruit is juicy and not powdery-looking. Pile fruit mixture in the centre of the pastry, leaving a 2-inch border all around. Fold border of pastry up over the fruit, leaving the centre open.
Beat together egg yolk and cream. Brush over pastry and sprinkle with sugar.
Bake for 15 minutes, turn heat to 350 F and bake another 30 minutes or until juices are bubbling and pastry is golden. Remove tart from oven and let sit until juices have thickened and cooled. Serves 8.