Directions

1. Begin by making the dough. Combine flour, sugar, and salt in a food processor. Pulse a couple times to blend. Add the butter and pulse until the mixture resembles coarse meal. Slowly add the ice water, until a soft dough ball forms. Remove dough, sprinkle lightly with flour, and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Preheat the oven to 425F. In a medium bowl, combine the strawberries, rhubarb, sugar, and cornstarch. Stir to combine. Add the tahini, lemon juice, vanilla, and salt and stir again to combine. Set aside.

3. Lightly flour your countertop and roll out the chilled dough until it is about a 14×17 circle. Transfer dough to a parchment lined baking sheet. (I find the easiest way to do this, is to gently fold it in half, and then into fourths, and then unfold it on the baking sheet. You may need to re-roll/re-work the dough a little bit if it tears or rips). Trim 1 inch off of the edges of the dough and reserve for another use. Place strawberry-rhubarb mixture in the center of the dough, and fold in the edges to create a rustic tart, crimping them gently to secure.

4. Whisk together the egg and cream for the egg wash, and brush on the edges of the dough. Sprinkle the dough edges with coarse sugar, if desired. Bake for 22-25 minutes or until the edges are golden brown. Let cool for at least 10-15 minutes, then slice and serve with vanilla ice cream!