Strawberry Rhubarb & Tarragon Tarte Tartin
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Ingredients
  1. Crust
  2. 2 and 1/2 cups flour
  3. 1/2 teaspoon salt
  4. 1 teaspoons sugar
  5. 1 cup butter, cold and hard
  6. 1 teaspoon cider vinegar
  7. 5-8 tablespoons water, cold
  8. Strawberry Rhubarb & Tarragon Filling
  9. 3 tablespoons butter
  10. 1/3 cup sugar
  11. 1 teaspoon water
  12. 12 large strawberries, halved with caps removed
  13. 1 and 1/3 generous cups rhubarb cut into 1-inch pieces
  14. 2 tablespoons sugar
  15. pinch cinnamon
  16. 1 teaspoon fresh tarragon, finely chopped
Instructions
  1. Begin by preparing the crust. In a large bowl combine all of the dry ingredients. Grate the butter on the largest hole setting of your grater over the bowl, mixing to coat the butter shards in the flour mixture every 10 seconds or so. Add the cider vinegar and 5 tablespoons of water and mix the dough. If it stays in a clump when you squeeze it in your hand, it has enough water, if it falls apart, add more water until it stays together. Shape the dough into a ball and roll it out into a 1/2 inch thick disc. Cover with plastic wrap and refrigerate.
  2. Preheat the oven to 425 degrees Fahrenheit. To make the filling, heat the sugar, butter, and water in a roughly 8-inch skillet over medium heat for 8 minutes, or until the sugar has caramelized and the mixture is bubbling. Add the strawberries and rhubarb and sprinkle the remaining sugar over the top. Simmer for 20-30 minutes over medium-low heat. Remove from the stovetop and stir in 1 teaspoon of the tarragon, then sprinkle with the cinnamon. Place the crust over the skillet, quickly tucking it down into the pan around the edges of the filling. Cut three 1-inch slits in the top to allow heat to escape before placing it in the oven.
  3. Bake for 20-25 minutes of until the top of the crust is golden. Remove from the oven and allow to cool for 20 minutes before attempting to flip the pan over onto the serving plate. Once flipped, gently remove the pan to display the filling inside. Sprinkle with the remaining tarragon and allow the tart tartin to continue to cool for 30 minutes before serving.
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