Strawberry Rhubarb Tart — David Lebovitz


There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering…

через Strawberry Rhubarb Tart — David Lebovitz

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