Ingredients

Tart:
1 (8-ounce) sheet frozen puff pastry, thawed
1 tablespoon milk
2 cups strawberries, stemmed
1 cup sliced rhubarb (1 large rib, trimmed but not peeled)
1/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter

Glaze:
1 tablespoon currant jelly

1 tablespoon very hot water
Confectioners' sugar, for dusting
Lightly sweetened whipped cream, for serving

Directions

Position a rack
in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment
paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips
from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the
prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1
narrow strip on top, pressing gently. Repeat on the other side. (The filling should be
thick enough so you don't need pastry strips on the short sides of the tart to keep the
filling from spilling out when the tart is assembled.) Trim any overhang, if necessary.
Very lightly roll a pizza wheel along the inside of the strips to score halfway through
the base. Brush the top of the strips with milk, taking care not to drip down the sides.
Pierce the base all over with a fork, line it with a piece of aluminum foil that extends
along the sides of the strips but not over, and weigh foil down with pie weights or dried
beans. Use a paring knife to flute the outer edges of the tart by making small cuts an
inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until

light golden brown, about 15 minutes more. Cool on a rack.

Trim the strawberries' broad tops and put the trimmings in a small saucepan with the
rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until
fruit is thick and jamlike, about 15 minutes. Add butter and puree with an immersion
blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries
lengthwise.

To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled
rows down length of the tart.

For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust
the sides lightly with confectioners' sugar, slice, and serve with whipped cream.

Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on
the tart, they fit together nicely.