MAKES ONE 9-INCH TART
If you are trying to seduce someone (or simply yourself) with memories of Mom and rhubarb pie, then this is a dessert to try. Serve it warm and à la mode, and the seduction will be foolproof.
Wait until fragrant summer strawberries are in the market to make this tart. Don’t be taken in by the tasteless fakes that appear in winter.
1 pint (2 cups) strawberries, stemmed and halved
½ cup sugar
1½ pounds rhubarb, cut into 1-inch pieces
2 tablespoons plus 1 teaspoon cornstarch
Finely grated zest of 1 scrubbed lemon
Prebaked Tart Shell (page 463), partially baked
Lattice Top for Tart Shells (page 478)
1. Preheat the oven to 350°F. Move rack to the top third of the oven.
2. Heat a non-aluminum small saucepan over high heat until hot. Add the strawberries and stir or shake the pan until the berries start to exude their juices, 2 to 3 minutes. Depending on the berries, they’ll give up 2 to 3 tablespoons of juice. Drain the fruit and set aside. Drink or discard the juice.
3. Combine ¼ cup of the sugar and the rhubarb in the same saucepan. Stir over high heat until the rhubarb wilts and exudes several tablespoons of juice, 2 to 3 minutes. Drain the rhubarb. Drink or discard the juice.
4. In a large mixing bowl, combine the strawberries and the rhubarb. Blend the remaining ¼ cup sugar with the cornstarch and lemon zest, then add the mixture to the bowl with the fruit and toss gently until blended. Spoon the filling into the tart shell. Lay the lattice strips on top of the fruit as directed on pages 478 and 479.
5. Bake until the pastry is golden and the fruit filling is bubbling, 40 to 45 minutes. Remove to a rack to cool, pressing up gently on the tart base to break the sugar seal before it sets.
6. Serve warm or cool.