Serves 4
- 1½ cups rhubarb, diced 3/4-inch
- 1½ cups native strawberries, quartered
- ½ cup sugar
- 3 tbsp. cornstarch
- 2 tbsp. all-purpose flour
- 2 tbsp. almonds
- 2 tbsp. sugar
- 8 Phyllo dough sheets
- 1/3 cup melted butter
Preheat oven to 400ºF. Prepare filling by combining the rhubarb and strawberries, then sifting the sugar and cornstarch over the fruit.
Toss to coat evenly. Reserve.
Prepare almond filling by placing the flour, almonds and sugar in a coffee grinder or food processor. Grind until the almonds are the texture of coarse cornmeal. Reserve.
To assemble, lay one sheet of Phyllo dough on the work table. Lightly brush butter over the entire surface of the sheet and place another sheet over, smoothing.
Butter half of this sheet, fold it over and make four layers. Butter half of this sheet, folding over to make eight layers. Repeat with the other three tarts.
To fill, divide the almond, sugar and flour mixture among the four tarts at the center of each and spread out to about 2-inches in diameter.
Divide the rhubarb filling, placing it on top of the almond mixture. Now, gather all the edges up around the fruit to create an open-faced tart. Lightly brush the dough with any remaining butter and place tarts on a rack set over a cookie sheet.
Bake in the oven for about 20 minutes, or until the fruit is tender and the Phyllo is deep golden brown. Let it cool 20 minutes and serve with whipped cream, ice cream or whatever else you would like.
