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RHUBARB-STRAWBERRY CUSTARD TART
For this recipe, you need a 9-inch round tart pan with a removable
tablespoons unsalted butter, softened
1/2 cup firmly packed light brown
1 large egg at room temperature
1/2 teaspoon vanilla
cups unbleached flour
pinch of salt
2 cups fresh
strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch
pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light
2 large eggs
1/2 cup apricot preserves
Using a heavy- duty mixer fitted with a paddle
attachment, beat butter on medium speed until creamy. Add sugar and beat until
pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix
until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in
plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to
Unwrap dough and place on a lightly floured surface. Roll into
Fit dough into a 9-inch round tart pan with a
removable bottom. Ease dough into bottom and up sides of pan, then run rolling
pin over top to cut off excess.
Press dough to sides of pan. Freeze tart
shell for 20 minutes.
To assemble and bake tart, strew strawberries and
rhubarb in tart shell. Whisk cream, sugar and eggs together.
fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center
comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a
In a small saucepan, mix preserves with 2
tablespoons water. Heat over low heat. Push through a sieve with back of a
Brush tart with glaze and let set, 1 hour. (Adapted from