For Sherry! Thanks for asking...
the crust is a shortbread recipe from Ina Garten:
1/2c sugar
3/4c butter at room temperature
cream
add some vanilla (fresh beans from the pod best, but extract will do)
1-3/4 flour of your choosing (i mix alot together)
big pinch of salt
You can also add the fresh zest of a lemon here too if you like (particularly good if you fill the crust with some custard or whipped cream something or just fresh glazed fruit)
mix well, chill for half an hour or so
press into tart pan and shape with your hands... i use a fork along the sides to make a nice vertical wall, but i'm a bit obsessive I think i might have mentioned before. Not obsessive enough to bother with a crust that needs to be rolled out, however.
Chill again for 30 mins, preheat oven to 350. Blind bake for 18 - 20 mins with some pie weights. I just use some old rice i've saved in the pantry in a ziploc, over a sheet of tin foil.
Halve some fresh strawberries, and chop the rhubarb. I like a 50/50 mix, but really you can do it however you want. Add some sugar and more vanilla, and a few heaping spoonfuls of cornstarch.
turn into the hot crust after removing the pie weights and bake for 25-30 mins, just until the rhubarb is cooked.
Great warm with some vanilla ice cream!
