INGREDIENTS

2 cups all-purpose flour plus more for dusting
¾ cup plus 2 tablespoons sugar
½ teaspoon kosher salt
12 tablespoons cold unsalted butter 1 ½ sticks, cubed
3-5 tablespoons ice water or more as needed
1 ¾ pounds strawberries halved or quartered depending on their size
¾ pound rhubarb sliced into 1" pieces
2 tablespoons Instant Clear Jel
1 large egg
1 tablespoon water
2 tablespoons sparkling sugar

INSTRUCTIONS

Directions

Preheat stove to 425 degrees.

In the bowl of a nourishment processor, consolidate the flour, 2 tablespoons of sugar and salt.

Include spread and heartbeat until the point when the blend looks like coarse morsels.

Include 2-3 tablespoons ice water until the batter just begins to meet up. (Test the surface by squeezing the batter between your fingers. On the off chance that it holds together, it's prepared. On the off chance that the batter is brittle, include water a tablespoon at any given moment and heartbeat until the point when the mixture holds together.)

Exchange mixture to a floured work zone and shape it into a ball. Cut into fourths.

Shape each quarter into level plates and wrap them independently in cellophane. Refrigerate mixture for around 20 minutes.

Then, in a little bowl, whisk together the rest of the sugar and Instant Clear Jel until the point that they're all around joined.

Cut the natural product into chomp estimated pieces and hurl the rhubarb and berries in a bowl. Sprinkle the sugar blend over the leafy foods until the point that all around joined. Give the organic produce a chance to rest for 10 minutes.

Lay a substantial bit of saran wrap on your work surface. Unwrap one plate of cake and place it in the focal point of the saran wrap. Cut another vast bit of plastic and place it over the mixture. Utilize a moving pin to roll the baked good out into a 1/4" round. Turn the batter around 90° after every couple of rolls and lift the cling wrap so it doesn't adhere to the mixture and get exhausted excessively.

Refrigerate the took off mixture while you keep revealing the other 3 plates of natively constructed baked good.

To frame the tarts, exchange batter to a lipped preparing sheet fixed with material paper. Hill a fourth of the organic product filling into the focal point of the batter and overlap the edges over the natural product, creasing as you go. Rehash for extra cake circles and organic product.

Refrigerate crostatas for 10 minutes.

In a little bowl, whisk together the egg and water. With a baked good brush, daintily clear egg wash over the cake and sprinkle with shining sugar.

Heat for 23-25 minutes.

Can be served warm or at room temperature.

To solidify for some other time, wrap the room temperature tarts in aluminum thwart and stop independently on a level preparing sheet. Exchange solidified strawberry rhubarb tarts to a zip top cooler pack. Keeps well for up to 2 months. To warm: Thaw the tarts and warm them on a heating sheet for 10 minutes in a 300° stove.