Dorie gives us the version of pate sablee tart crust that doesn’t need to be rolled out. Simply blend the ingredients in your Cuisinart until they clump together, form them into a soft ball, and mold the dough into your 9″ tart pan and you’re ready to go. It is easy; impossible to fail.
We used Martha Stewart’s strawberry rhubarb tart filling because it requires no pre-cook! Just mix the ingredients, pop them into your crust, and bake for 1 hr 15 minutes at 375 degrees.
Paired with a surprise for Paul, homemade cardamom ice cream from David Lebovitz, this is a dessert we will make over and over again. He looked like a kindergartener when he found out about it.