Rhubarb Strawberry Tart
Ingredients
- 1 large egg yolk
- 2 to 4 tablespoons ice water
- 1 ¼ cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into pieces
- Vegetable-oil cooking spray
- 12 ounces rhubarb, cut on the diagonal into 1-inch pieces (3 cups)
- 8 ounces strawberries, hulled and cut into ½-inch pieces (1 ¼ cups)
- ¾ cup sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- ¾ teaspoon coarse salt
- 1 tablespoon fresh lemon juice
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