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1.
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Preheat to 375 degrees F. Line a baking sheet with parchment paper.
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2.
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Roll pastry into a rectangle 1/8-inch thick and at least 13 by 8-inch in dimension.
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Cut two 13 by 3/4-inch- wide strips from dough.
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Trim remaining pastry into a 13 -by 5-inch rectangle and place on prepared baking sheet.
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Brush long edges with water and press on strips to create a border.
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Lightly score dough inside border.
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Brush top of strips with milk, do not allow drips down sides.
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Prick base all over with a fork.
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3.
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Line dough aluminum foil extending along sides but not covering strips.
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Flute edges using tip of a paring knife to make small cuts an inch apart.
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Place pie weights on foil.
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Bake on middle rack of oven until set, about 15 minutes.
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Remove foil and weights and bake until light golden brown, about 15 minutes more.
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Cool on a rack.
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4.
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Trim strawberries' broad tops and place trimmings in a small saucepan with rhubarb, sugar, and vanilla extract.
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Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes.
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Add butter and puree with an immersion blender or in a food processor until smooth.
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Cool.
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Halve remaining strawberries lengthwise.
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5.
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Spread cooked rhubarb mixture in shell.
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Arrange strawberries, slightly overlapping, in 3 rows over filling.
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6.
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For glaze: Stir jelly and hot water together.
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Brush over strawberries.
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Dust tart sides lightly with confectioners' sugar.
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Slice and serve with whipped cream.
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Calories: 252
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Total Fat: 14 grams
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Saturated Fat: 5 grams
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Total Carbohydrate: 28 grams
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Protein: 3 grams
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Sodium: 187 milligrams
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Cholesterol: 10 milligrams
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Fiber: 2 grams
