Directions

For the Crust

1. Preheat oven to 350 degrees F. Coat bottom and sides of a 9-inch tart pan with cooking spray and set aside. In a small bowl, lightly whisk egg yolk and cold water together.
2. Using a food processor, pulse dry cake mix for 1-2 minutes on high until super-fine, then add chopped butter and pulse until crumbly. Add egg and water mixture in a slow, steady stream and continue to pulse until mixture is thoroughly combined and sticking together easily. If your dough is a little dry, you can add 1 tablespoon of water at a time until desired consistency is achieved.
3. Shape finished dough into a ball and wrap with plastic. Refrigerate for at least 30 minutes.
4. On a lightly floured surface, unwrap dough and let it sit until it can be rolled out to a 1/8 inch thickness. Using your tart pan as a template, cut out a circle with an additional 2” added to the diameter. Carefully flip dough into your tart pan, making sure the dough stays 1/16th inch below the edge. Freeze for 15 minutes, then put crust immediately into a preheated oven and bake for 25 minutes (this is called parbaking, i.e. partially baking – baking the crust halfway).

For the Filling

1. While the crust is parbaking, stir sugar, lemon zest, cornstarch, salt, vanilla and lemon juice together in a large bowl.
2. Chop rhubarb and strawberries into small, consistently sized pieces and toss in sugar mixture and set aside.
3. Remove parbaked tart shell from the over after 25 minutes and place on a larger baking sheet (to catch any juices that might spill out from the fruit filling). Pour filling mixture into tart shell and bake for 45-50 minutes or until filling is bubbling and crust is golden brown. Remove from oven and cool finished tart on a cooling rack for 15-20 minutes before slicing and serving.
4. We topped ours with a scoop of creamy, delicious McConnell’s ice cream for a some extra summer flavor!