Rhubarb Berry Tart

Instructions

Tart Dough

1. Cut cold butter into small cubes, place in a bowl, and cover, chill in the freezer for 20 minutes.
2. Add about a cup of water and 6-7 ice cubes to a cup or bowl and chill in the refrigerator.
3. Prepare a baking sheet by lining it with parchment paper.
4. In the bowl of a food processor, pulse together the flour, sugar, and salt 2-3 times.
5. Add the cold butter and pulse 2-3 times until the butter pieces are the size of peas.
6. One tablespoon at a time, add the ice water and continue to pulse just until the dough comes together.
7. Remove the lid and blade from the food processor. Gather the dough and drop it onto the prepared baking sheet. Press it into a rough, flat disc. NOTE: The dough needs to stay as cold as possible - handle it with your warm hands as little as possible. Keep the dough cold and use kitchen tools to handle versus your warm hands.
   
   
   
8. Put a piece of parchment paper over the dough. Using a rolling pin, roll the dough over the parchment until it's a large round disc about 1/4in thick or about 14in wide. Cover with plastic and refrigerate for at least 30 minutes.

Tart Filling

1. After the dough has chilled and you're ready to fill and bake the tart, preheat the oven to 400ºF.
2. Clean the rhubarb, cut it into small pieces, and put it in a large mixing bowl.
3. Clean and hull the strawberries and add them to the rhubarb in the mixing bowl.
4. Clean and dry the raspberries and add them to the mixing bowl.
5. Zest and juice one lemon. Add the juice and zest to the fruit and gently mix to combine.
   
   
   
6. Measure 2Tbsp flour, corn starch, and sugar together in another bowl and set aside. Do not add sugar mix to the fruit yet. If you do, they'll start to juice and the tart will be overly juicy and more likely to spill out when baking.
7. Take the chilling dough out of the refrigerator and sprinkle 2 Tbsp flour leaving 3in around the outside free of flour.
8. Add the sugar mix to the fruit and gently combine.
9. Scoop a majority of the mix onto the dough in the center leaving 3in of dough around the edge. You may not use all the fruit, however, be generous and add enough that when you fold the sides up it's a nice size.
10. Fold the edges of the tart up and over the edges of the fruit. Pinch pieces together to prevent leakages.
    
    
    
11. Brush the crush liberally with melted butter and sprinkle with sugar.
12. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack.
    
    
    
13. Serve once cooled. Can be stored in the refrigerator for up to a week.