Description
A rustic, free-form tart featuring a balance of tart rhubarb and sweet apples encased in a buttery, flaky pastry.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 3 cups sliced rhubarb
- 3 cups sliced Granny Smith apples
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 egg, beaten
- 2 tbsp Demerara sugar
Instructions
- Pulse flour and cold butter in a processor until crumbly.
- Add ice water gradually until dough forms; chill for 1 hour.
- Toss sliced apples and rhubarb with sugar and cornstarch.
- Roll dough into a circle on floured parchment paper.
- Mound fruit in the center, leaving a 2-inch border.
- Fold edges over fruit and brush with beaten egg.
- Sprinkle edges with Demerara sugar.
- Bake at 400F for 35-40 minutes until golden.