Rhubarb strawberry tart
User Reviews
4.8
Rhubarb strawberry tart
Description
This tart pairs the tartness of rhubarb with sweet strawberries, combining diced fruits with sugar, lemon juice, and tapioca or cornstarch for thickening. The filling rests before baking, allowing the fruit juices to mingle and starch to bind the fluids, ensuring a cohesive and not overly watery filling.
The crust preparation involves mixing flour, sugar, and a pinch of salt with chopped butter to form coarse crumbs, then adding an egg and cold water gradually to bring the dough together. This dough is chilled before rolling out, helping it stay firm and making it easier to handle. Pressing the dough into a tart pan and adding the filling creates a rustic yet refined dessert with flaky, buttery crust and vibrant fruity filling.
To serve, the tart goes well with vanilla ice cream or crème fraîche sweetened with honey, which complements the tart fruit flavors and adds creamy richness. For a rustic galette style, egg wash and a sugar sprinkle can create a golden, slightly crisp exterior on the free-form dough edges.
Ingredients
Sweet tart dough
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- salt a pinch
- 1 butter 4 ounces, cut into small pieces, stick
- 1 egg
- 2-3 tablespoons water cold
Rhubarb strawberry filling
- 2 cups rhubarb about 10 oz or 2-3 stalks, diced
- 2 cups strawberry about 12 oz, diced
- ½ cup sugar adjust to taste
- 1 tablespoons lemon juice
- 4 tablespoons tapioca starch or corn starch
For galette or rustic tart option
- 1 egg whisked to be used as egg wash
- 1-2 tablespoons sugar to sprinkle on crust
To serve
- vanilla ice cream or
- crème fraîche with honey, sauce
Instructions
Strawberry rhubarb filling
- Combine the diced rhubarb and strawberry in a bowl, add the lemon juice, sugar and tapioca or corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while.
Sweet tart dough preparation
- Combine the flour, sugar and salt in a food processor and mix.
- Add the butter pieces, in batches, and pulse until mixed.
- Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.
- Remove the dough from the food processor and knead it gently.
- Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.
- On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.
For the classic tart
- Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
- Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.
For the rustic tart or galette
- Carefully transfer the rolled out tart dough onto a flat baking pan lined with parchment paper.
- Use a slotted spoon to transfer the rhubarb and strawberry filling to the center of tart. Try to avoid adding any of the liquid at this moment, but save it for later. Leave the outer 2 to 4 inches of tart dough free of any fruit filling. Next fold the edges of the tart dough over the filling, it won’t cover the entire filling and is mainly meant to contain and keep the filling inside.
- Refrigerate the rustic tart for at least 30 minutes.
Baking the tart
- Pre-heat the oven to 400F.
- If making the classic tart, then pour the rhubarb strawberry filling into the tart and place it in the pre-heated oven.
- If making the rustic tart, brush the edges with the egg wash and sprinkle with some sugar. At this point, you can also use a regular spoon to add the liquid from the fruit filling back into the tart. Place the tart in the pre-heated oven.
- Bake the tart for about 35-40 minutes or until the crust is golden.
- Serve alone or with vanilla ice cream or honey crème fraiche.
User Reviews
Overall Rating
4.8
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