It’s Spring, and although outdoor space is limited in our small apartment, I’ve been making the most of what I’ve got to grow a little herb garden—rosemary, thyme, basil, cilantro, parsley—and one very sweet and tiny strawberry plant. Today she brought her first berry to perfect fullness. I plucked it from the vine, gave it a rinse, and bit right into the juicy goodness I’ve been nourishing for weeks.

My little strawberry plant will definitely not produce enough fruit to fill a tart, but growing food does produce a healthy appreciation for the miracle of it all. I was thinking of how magnificent Mother Earth is in her ability to provide everything we need in order to thrive and enjoy our aliveness as I trimmed my rhubarb, hulled my strawberries, and zested my lemons.

And as I pulled the tart out of the oven, crust crispy with crystalized sugar, golden under layers of butter, and the deep red fruit bubbling and juicy in the center, my mouth watered at the thought of the first bite I knew was approaching, slowly but surely. And I whispered an awed “thank you” to Earth for pleasures as satisfying as rhubarb and strawberries.

Strawberry Rhubarb Tart

This rustic, sweet and sour tart has enough flavor to satisfy everyone. It’s a guaranteed crowd-pleaser.

Ingredients

For the dough:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cubed and chilled

6 tablespoons ice water

For the filling:

3 cups (13oz) rhubarb, trimmed and sliced into 1/2-inch pieces

2 cups (10oz) strawberries, hulled and quartered

zest of 1 lemon

2/3 cup sugar

1 1/2 tablespoons corn starch

2 tablespoons almond flour (optional, to soak up any extra fruit juices while it bakes)

1 - 1 1/2 tablespoons melted butter

granulated or turbinado sugar, for finishing the tart

Instructions

Make the Dough

1. Mix flour, sugar, and salt in the bowl of a food processor or high-speed blender. (You can also use a stand mixer fitted with the paddle attachment, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas.

2. Add the ice water and continue to mix until the dough just comes together. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 3 days. (You can also freeze the dough for up to two months.)

Assemble the Tart

Preheat oven to 400. Line a rimmed baking sheet with parchment paper.

1. Prepare the filling by placing rhubarb and strawberries in a medium bowl with the lemon zest. Pour the sugar and corn starch on top, but do not mix the ingredients together yet. (Mixing too soon will make for some overly juicy fruit!)

2. On a lightly floured surface, roll the dough to a 14-inch circle and transfer to your parchment-lined baking sheet. If using, sprinkle the almond flour over the tart dough.

3. Now you can stir the fruit, sugar, and corn starch together. Once combined, pour the fruit mixture onto the center of the tart dough. Spread it evenly, leaving a 3-inch border between the fruit and the dough’s edge.

4. Fold the edges of the dough up and over the fruit filling. Brush the crust generously with melted butter and sprinkle with sugar.

5. Bake for 35 to 45 minutes, or until the filling is bubbling, and the crust is golden brown. Remove from the oven and let the tart cool on a cooling rack.

Serves 8

Store: Like most good things, this tart is the very best served fresh. It lasts well for a couple of days though. Store covered, at room temperature.