By John Cox
4 cups flour
2/3 pound butter
1 teaspoon sea salt
1 teaspoon lemon zest
2 tablespoons milk
1 tablespoon sugar
Gently mix all ingredients just until incorporated.
The less you mix, the better the texture will be.
2 pints of fresh strawberries, cut in halves
2 stalks of red field-ripened rhubarb, sliced into ¼- inch pieces
1 cup sugar
1 vanilla bean
2 tablespoons butter
Sauté the rhubarb with butter over low heat until soft. Add the halved strawberries and simmer until they begin to break down. Add the sugar and vanilla bean and cook until liquid reduces and glazes berries. Allow the mix to cool before forming tarts.
Roll the tart dough into 8-inch rounds. Place a spoonful of the cooled filling in the middle of each round. Fold the edges of dough up around the filling to form an open purse shape.… Read More