📖 Instructions

1. **For the Pie Crust:** In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Make sure it's all well mixed; you don't want any pockets of just flour.
2. Add the very cold, unsalted butter, cut into small cubes. This is important for that flaky texture! Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter remaining. Don't overwork it, okay? Big pieces of butter are good!
3. Slowly add 1 tablespoon of ice water at a time, mixing lightly with a fork until the dough just comes together. You might not need all of it, or you might need a tiny bit more. The key here is not to add too much water; you want it just moist enough to hold together. Overwatering leads to tough crust!
4. Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is CRUCIAL for a flaky crust.
5. **For the Filling:** While the dough chills, prepare your filling. In a large bowl, gently combine the sliced fresh strawberries and chopped rhubarb. Try to make the rhubarb pieces somewhat uniform for even cooking.
6. In a separate small bowl, whisk together the granulated sugar, cornstarch (this helps thicken the filling beautifully), and a pinch of salt. Sprinkle this sugar mixture over the fruit and toss gently to coat. Let it sit for about 10-15 minutes, allowing the fruit to release some of its juices.
7. Preheat your oven to 400°F (200°C) with a rack in the lower-middle position. If you have a baking stone or steel, now’s the time to get it in there too, it helps with a crisp bottom crust.
8. On a lightly floured surface, roll out the chilled pie dough into a roughly 12-inch circle. It doesn't have to be perfect; rustic is charming!
9. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough, leaving about a 1/2-inch overhang.
10. Fold the overhanging dough inwards and press it against the rim of the pan to create a slightly thicker edge. This helps hold the shape and prevents shrinking. You can crimp the edges decoratively if you're feeling fancy.
11. Pour the strawberry rhubarb filling into the prepared tart shell. Distribute the fruit evenly. If there's a lot of liquid at the bottom of the bowl, you can leave a little out to prevent a soggy bottom crust, but usually, the cornstarch handles it well.
12. Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly and tender. You might want to cover the edges of the crust with aluminum foil if they start browning too quickly.
13. Once baked, carefully remove the tart from the oven and place it on a wire rack to cool completely before serving. Seriously, let it cool! The filling needs time to set properly. This usually takes at least 2-3 hours, or even longer. A warm tart is yummy, but a set tart is glorious!
14. Serve plain or with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Enjoy every single bite of this springtime gem!