Strawberry Rhubarb Tart
A delightful tart that combines the tartness of rhubarb with the sweetness of strawberries, perfect for gatherings or a sweet treat at home.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups (210g) flour All-purpose flour is recommended.
- 1 tablespoon 1 tablespoon sugar For the crust sweetness.
- 0.5 teaspoon 1/2 teaspoon salt To enhance flavor.
- 0.5 cup 1/2 cup (4oz, 115g) unsalted butter Cubed and chilled for a flaky crust.
- 6 tablespoons 6 tablespoons (90ml) ice water To bind the dough.
For the filling
- 3 cups 3 cups (13oz, 380g) diced rhubarb Trimmed and cut into 1/2-inch pieces.
- 2 cups 2 cups (10oz, 300g) strawberries Hulled and quartered.
- 1 zest zest of 1 lemon Preferably unsprayed.
- 2/3 cup 2/3 cup (130g) sugar For the filling sweetness.
- 1.5 tablespoons 1 1/2 tablespoons cornstarch As a thickener.
- 2 tablespoons 2 tablespoons almond flour Optional for adding flavor.
- 1.5 tablespoons 1 – 1 1/2 tablespoons melted butter To drizzle on the filling.
- to taste turbinado or granulated sugar For finishing the tart.
Instructions
Preparation
- Combine the flour, sugar, and salt in a mixing bowl.
- Add in the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
- Slowly drizzle in ice water, mixing just until the dough comes together. Be cautious not to overwork it!
- Wrap the dough in plastic and chill for at least 30 minutes.
Prepare the Filling
- In a separate bowl, combine the diced rhubarb, strawberries, lemon zest, sugar, cornstarch, and almond flour.
- Mix gently, allowing the fruits to soak in the sweetness.
Bake the Tart
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit your tart pan.
- Carefully place the rolled dough into the tart pan, trimming any excess.
- Pour the prepared fruit filling into the crust and drizzle melted butter over the filling.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Serving
- Once baked, let the tart cool on a wire rack to allow the filling to set.
- Slice the tart into wedges and arrange on a dessert platter.
Notes
Serve warm or chilled, topped with whipped cream or vanilla ice cream for a delicious twist. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.