Strawberry Rhubarb Tart

In a large bowl, mix flour, salt and sugar. Grate the frozen butter into the flour over a square grater (use the large holes). Crush the grated butter pieces into small crumbs in the flour with a fork, pastry knife, or your hands until a fine crumbly mixture forms. Add the water and knead a dough with your hands. Caution: Do not knead too much! If the dough is too wet, add a little flour. And if it is too dry, add some more water.

Shape the dough into a ball and dust with flour. Then flatten into a disk and wrap in plastic wrap and store in the refrigerator until the dough is firm (at least 1 hour). Alternatively, 30 minutes in the freezer will work. Or, if you have more time, keep the ball in the fridge overnight (that's how I do it).

Place the rhubarb pieces and strawberries in a large mixing bowl. In an extra bowl, mix flour, both sugars, cinnamon, ginger and orange zest. Pour the flour mixture over the rhubarb and strawberries until everything is well coated. Drizzle the orange juice over the top and mix again. Set aside.

In the meantime, preheat the oven to 200°C and butter the cake pan. Put a baking sheet in the oven under the mold, in case juice bubbles out of the mold.

Roll out two-thirds of the dough on a floured surface into a thin disk large enough to completely fill the cake pan and also extend beyond the edge of the pan. Carefully place the rolled out dough into the pan (this works better if you dust your fingers with flour). Trim the overhanging dough so that the edge remains covered (see picture). Then press the dough firmly onto the edge with your fingers or a fork (using a fork will still create a nice pattern). Pour the rhubarb-strawberry mix into the mold and spread evenly. Form the remaining third of the dough (and also the cut-off remains from the edge) into a disc and roll it out so that you can cover the rhubarb-strawberry mix in the mold with it. Once you have placed the disk on top, pinch the dough together at the edges so that the dough seals everything. Cut four small holes in the dough with a knife.

In a small bowl, mix egg yolk and a teaspoon of water and brush thinly on the top of the dough. Put the tart in the oven and bake at 200°C (20 minutes). Then continue baking at 180°C (40-45 minutes). The tart is done when the crust is nicely browned and the filling is bubbling (you can see this through the holes on the top of the crust). Place on a rack to cool. The tart also tastes great when it's still a little warm. It will keep covered at room temperature for 24 hours or in the refrigerator for up to 4 days.