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A rustic and elegant tart featuring a flaky buttery crust filled with a bright and tangy strawberry and rhubarb filling, perfect for spring and seasonal gatherings.

Ingredients

Scale
  • 1 1/2 cups Flour
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter (cubed and chilled)
  • 6 tablespoons Ice Water
  • 3 cups Diced Rhubarb (trimmed and cut into 1/2-inch, 2cm pieces)
  • 2 cups Strawberries (hulled and quartered)
  • Zest of 1 Lemon (preferably unsprayed)
  • 2/3 cup Sugar
  • 1 1/2 tablespoons Corn Starch
  • 2 tablespoons Almond Flour (optional)
  • 1 – 1 1/2 tablespoons Melted Butter
  • Turbinado or Granulated Sugar (for finishing the tart)

Instructions

  1. Combine flour, sugar, and salt in a stand mixer (or food processor/with a pastry blender) and add cold cubed butter; mix until pea-sized pieces form.
  2. Add ice water and mix just until the dough begins to come together, shape into a disk, wrap tightly in plastic, and chill at least 30 minutes.
  3. Toss diced rhubarb and quartered strawberries with lemon zest in a bowl; sprinkle sugar and cornstarch on top but leave unmixed.
  4. Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper or a silicone mat.
  5. Roll out the chilled dough on a lightly floured surface into a 14-inch (36cm) circle and transfer it to the prepared baking sheet; sprinkle almond flour over the dough if using.
  6. Mix the fruit with the reserved sugar and cornstarch, pile the filling in the center of the dough, and spread gently leaving a 3-inch (8cm) border around the edges.
  7. Fold the dough edges over the fruit to form a rustic crust, brush the crust generously with melted butter, and sprinkle with turbinado or granulated sugar.
  8. Bake the tart 35–45 minutes until the crust is golden brown and the filling is bubbling.
  9. Cool the baked tart on a wire rack until the filling sets before slicing.

Notes

Keep butter and ice water cold to ensure a tender, flaky crust., Mix dough just until it comes together to avoid toughness., Cut fruit evenly for consistent cooking and appearance., Look for a golden crust and bubbling filling as signs of doneness., Leftover storage: cover at room temp for up to 2 days, refrigerate airtight up to 3 days., Freeze unbaked tart for up to 2 months; bake from frozen adding a few minutes., Baked leftovers freeze well for up to 2 months; thaw in fridge overnight before reheating., Serving options: warm or room temperature, with vanilla ice cream or whipped cream., Variations: add blueberries or blackberries for a mixed berry filling., Freezing tips: freeze flat on baking sheet before wrapping; thaw dough before rolling when frozen.

Nutrition

Find it online: https://sweetovenstories.com/strawberry-rhubarb-tart-yumrecettes-com/