Strawberry and Rhubarb Tart

Pairs with Hahn SLH Rosé and Lucienne Lone Oak Vineyard Pinot Noir

INGREDIENTS - DOUGH

• 1 1/4 cups flour
• 1 T sugar
• pinch of salt
• 1 stick unsalted butter, cubed and cold
• 1 egg
• 2 T cream, 1/2+1/2 or water - cold

INGREDIENTS - ALMOND FILLING

• 1/3 cup slivered almonds - toasted
• 1/4 cup sugar
• 3 T butter - softened
• 1 T flour
• 1 egg yolk
• Pinch of salt

INGREDIENTS - STRAWBERRY AND RHUBARB FILLING

• 3 cups rhubarb (5-6 pieces) - diced into 1 inch pieces
• 2 cups strawberries - cleaned and quartered
• 1 T lemon juice and zest of l lemon
• 1/2 cup sugar
• 1 T corn starch

DIRECTIONS

Make dough in food processor. Pulse dry ingredients, add cubed butter and pulse 4-5 times until butter is pea size pieces. In a bowl, whisk together cream and egg. With machine running slowly add liquid until dough comes together. Press dough into a disk, wrap in plastic and chill for 30 minutes to 1 hour. Meanwhile make fillings.

Toast almonds - cool, pulse in food processor until finely ground, add sugar, butter, flour, yolk and pinch of salt - pulse until smooth. Place in bowl until ready to use.

Place rhubarb and strawberries in a bowl. Add lemon zest, sugar and corn starch. Gently toss.

Preheat oven to 375 degrees. Brush oil or butter on the inside of a 9 inch spring form pan, cut a piece of parchment for the bottom.

On a lightly floured surface, roll dough into a 11-12 inch circle. Place in pan and gently work into bottom and up sides. Fold down crust on sides to make even all around the edge. If you have time to put in the freezer for 5-10 minutes do so. Spread almond mixture evenly on bottom of dough, add strawberry mixture evenly. Place pan on a parchment lined sheet pan and bake in middle of oven for 1 hour and 10-15 minutes. If crust is browning too quickly, tent with foil. Remove from oven and release sides of pan, place on a wire rack to cool. Slice and serve warm or room temperature with a scoop of ice cream, creme fraiche or whip cream.

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