Strawberry Rhubarb Tart
With Honey, Rosemary and Lavender Glaze

Yield 8 Individual Tartlettes


2 cups water
¼ cup honey
1 sprig rosemary
1 Tablespoon dried lavender
2 cups rhubarb-small dice
2 cups strawberries-small dice
½ cup + ¼ cup sugar
3 Tablespoons flour
Pinch salt

Make a sachet with the rosemary and lavender; place in the water and bring to a boil. Remove from heat and add the diced rhubarb. Cover and let sit 20 minutes. Strain rhubarb reserving the liquid. Let rhubarb cool. Return the poaching liquid to the heat along with the sachet, add ¼ cup sugar and reduce until syrup consistency, cool syrup.
When the rhubarb has cooled add strawberries, ½ cup sugar, flour and salt.

Pie Dough

2 ¼ cups flour
½ tsp salt
¾ cup cold butter
6 Tablespoons cold water

Sift flour with salt, cut in butter. Add water and mix until just comes together. Let rest one hour.

Roll out pie dough and cut into 5 inch circles. Place some filling in the center, brush edges with milk and fold dough up and around filling. Brush with milk and dust with sugar. Bake at 375°F for approximately 20 minutes, or until crust is golden brown.

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Updated: May 13th, 2008 - 12:12:02