Strawberry Rhubarb Tart
A free-form buttery pastry crust wrapped around juicy strawberries and tart rhubarb, sweetened just enough to create a perfect balance of flavors. This rustic dessert showcases seasonal produce in its most delicious form.
Ingredients
- For the Crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar like turbinado for sprinkling
- For the Filling:
- 2 cups fresh strawberries hulled and sliced
- 2 cups fresh rhubarb cut into ½-inch pieces (about 3-4 stalks)
- ⅔ cup granulated sugar adjust to taste, depending on sweetness of berries
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the crust dough by whisking together flour, sugar, and salt in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle ice water over the mixture, one tablespoon at a time, gently stirring with a fork until the dough just begins to come together. Be careful not to overwork or add too much water.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling by gently combining strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl. Toss carefully to avoid crushing the fruit.
- Roll out the chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick. Don’t worry about perfect edges – the rustic look is part of its charm!
- Transfer the dough to your prepared baking sheet by carefully rolling it around your rolling pin and then unrolling onto the parchment.
- Arrange the fruit filling in the center of the dough, leaving a 2-inch border all around. Avoid adding any excess liquid from the bowl.
- Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open to showcase the colorful fruit.
- Brush the crust with beaten egg and sprinkle with coarse sugar for a beautiful, caramelized finish.
- Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent loosely with foil.
- Allow to cool for at least 15 minutes before slicing to let the filling set up slightly. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream.
Notes
- The dough can be made up to 2 days ahead and stored in the refrigerator. Let it sit at room temperature for about 10 minutes before rolling.
- If using frozen rhubarb, thaw completely and drain excess moisture before using.
- For the best texture contrast, cut strawberries into different sized pieces – some halves, some quarters.
- Adding a few tablespoons of ground almonds or graham cracker crumbs to the bottom of the crust before adding filling helps absorb excess juice and prevents a soggy bottom.
- This tart is best enjoyed the same day it’s made, but leftovers will keep covered at room temperature for 1-2 days.