- 1 recipe Rustic Tart Dough, divided into four equal disks for minis, dividied into two equal disks for individual tarts (alternatively shape, the dough into squares, rather than disks, when you are making it so that you can roll out the dough into a square
- 1 egg yolk
- 2 tablespoons heavy cream
- Flour for dusting
- 1 recipe Roasted Rhubarb- Strawberry Compote (you won't use all of it)
- Turbinado or other coarse sugar
- Crisp Topping (below, optional)
- 6 to 8 strawberries, sliced (optional)
1. Remove the dough pieces from the refrigerator and let sit at room temperature for 30 to 40 minutes. Heat the oven to 400 degrees. Line a heavy-duty rimmed baking sheet with parchment.
2. In a small bowl, whisk together the egg yolk and heavy cream and set aside.
3. On a lightly floured surface, roll out each piece of dough into a circle (or square) about 5 to 6 inches across for minis and about 8 inches across for individuals. Transfer each to the baking sheet. Sprinkle a very light layer of flour over the center of your rolled out pieces to help mark where you will arrange the filling (see below).
4. For minis, dollop about 2 tablespoons of the compote in the center of each piece of dough and fold and pleat the sides up around the filling to form a small rustic tart. (Alternatively, you can fold the dough in half, crimp the edges together with a fork, and form a hand pie. Be sure to prick the top of the hand pie with a fork.)
For individuals, spoon 5 to 6 tablespoons of the compote into the center of the dough and smooth out into a thick circle, leaving 1 1/2 inches or so of dough around the edges. Arrange some sliced strawberries (in one layer) in the center of the compote layer. (You don't have to cover the compote; you're aiming to have the strawberries cover the part of the compote that will be exposed when the edges are folded up). Sprinkle a little crisp topping over the center. Alternatively, skip the sliced strawberries and pile more of the crisp topping in the center of the compote. Fold and pleat the edges up around the filling to form the tart.
5. Brush the dough all over with the cream-egg mixture and sprinkle with turbinado sugar or with more crisp topping.
6. Bake 20 to 25 minutes, until nicely golden all over and crisp and brown on the bottom. (Check after 15 minutes, and after that every 4 minutes or so.) Let cool on the baking sheet and eat warm or at room temperature.
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Crisp Topping for Sweet Rustic Tarts
Yields enough for 1 regular or 2 small tarts
2 tablespoons unbleached all-purpose flour
2 tablespoons oats or very finely chopped toasted pecans, almonds, or hazelnuts
1 1/2 tablespoons light brown sugar
Ground cinnamon
Table salt
1 tablespoon unsalted butter, diced
1. Combine the flour, oats or nuts, brown sugar, and a big pinch of cinnamon and salt in a small mixing bowl. Add the diced butter and rub it in completely with your fingers until a fine, crumbly topping forms. Refrigerate until ready to use.
