In a medium bowl, combine the flour, sugar, and salt. Add the butter and cut into the dry ingredients using a pastry blender, until the mixture is crumbly with larger dime size pieces. Drizzle in 1 tbsp of ice water at a time, and mix until the dough just comes together, being careful not to overwork. Do not exceed 7 tbsp of water. Place the dough onto a work surface, shape it into a flat 6-inch disk and wrap it with plastic wrap. Chill for at least 1 hour. Preheat the oven to 350°F. Place the rack in the middle. In a small bowl, combine 3/4 cup sugar and 2 tbsp flour. In a large bowl, toss the raspberries and rhubarb with the flour sugar mixture and 1 tbsp of lemon juice. Let the fruit sit on the counter until you are ready to fill the tart. Text Logo Generator

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Logo Text Add Symbol	In a medium bowl, combine the flour, sugar, and salt. Add the butter and cut into the dry ingredients using a pastry blender, until the mixture is crumbly with larger dime size pieces. Drizzle in 1 tbsp of ice water at a time, and mix until the dough just comes together, being careful not to overwork. Do not exceed 7 tbsp of water. Place the dough onto a work surface, shape it into a flat 6-inch disk and wrap it with plastic wrap. Chill for at least 1 hour. Preheat the oven to 350°F. Place the rack in the middle. In a small bowl, combine 3/4 cup sugar and 2 tbsp flour. In a large bowl, toss the raspberries and rhubarb with the flour sugar mixture and 1 tbsp of lemon juice. Let the fruit sit on the counter until you are ready to fill the tart.
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