Servings
Font
Back
0 from 30 votes

Strawberry Rhubarb Galette

Sweet and tart, the classic combo of strawberries and rhubarb baked in a rustic flaky crust make this strawberry rhubarb tart a real treat for spring and summer.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 411 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour plus more for dusting
  • ¾ cup plus 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • 12 tablespoons cold unsalted butter 1 ½ sticks, cubed
  • 3-5 tablespoons ice water or more as needed
  • 1 ¾ pounds strawberries halved or quartered depending on their size
  • ¾ pound rhubarb sliced into 1" pieces
  • 2 tablespoons instant clear jel
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons Sparkling Sugar or turbinado sugar

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees.
  2. In the bowl of a food processor, combine the flour, 2 tablespoons of sugar and salt.
  3. Add butter and pulse until the mixture resembles coarse crumbs.
  4. Add 2-3 tablespoons ice water until the dough just starts to come together. (Test the texture by pinching the dough between your fingers. If it holds together, it’s ready. If the dough is crumbly, add water a tablespoon at a time and pulse until the dough holds together.)
  5. Transfer dough to a floured work area and form it into a ball. Cut into fourths.  
  6. Form each quarter into flat discs and wrap them individually in cellophane. Refrigerate dough for about 20 minutes.
  7. Meanwhile, in a small bowl, whisk together the remaining sugar and Instant Clear Jel until they're well combined.
  8. Cut the fruit into bite sized pieces and toss the rhubarb and berries in a bowl. Sprinkle the sugar mixture over the fruit and toss until well combined. Let the fruit rest for 10 minutes.
  9. Lay a large piece of plastic wrap on your work surface. Unwrap one disc of pastry and place it in the center of the plastic wrap. Cut another large piece of plastic and place it on top of the dough.  Use a rolling pin to roll the pastry out  into a ¼" round.  Turn  the dough about 90° after each few rolls and lift the plastic wrap so that it doesn't stick to the dough and get overworked too much.
  10. Refrigerate the rolled out dough while you continue rolling out the other 3 discs of homemade pastry. 
  11. To form the tarts, transfer dough to a lipped baking sheet lined with parchment paper.  Mound a quarter of the fruit filling into the center of the dough and fold the edges over the fruit, pleating as you go. Repeat for additional pastry discs and fruit.
  12. Refrigerate crostatas for 10 minutes.
  13. In a small bowl, whisk together the egg and water. With a pastry brush, lightly sweep egg wash over the pastry and sprinkle with sparkling sugar.
  14. Bake for 23-25 minutes.
  15. Can be served warm or at room temperature. 
  16. To freeze for later, wrap the room temperature tarts in aluminum foil and freeze individually on a flat baking sheet. Transfer frozen strawberry rhubarb tarts to a zip top freezer bag. Keeps well for up to 2 months. To reheat: Thaw the tarts and reheat them on a baking sheet for 10 minutes in a 300° oven.

Notes

  • Leftovers can be stored in the refrigerator for 2-3 days, wrapped in plastic wrap or foil.

Nutrition Information

Calories 411kcal (21%) Carbohydrates 58g (19%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 68mg (23%) Sodium 160mg (7%) Potassium 321mg (9%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 615IU (12%) Vitamin C 61.7mg (69%) Calcium 66mg (7%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 411

% Daily Value*

Calories 411kcal 21%
Carbohydrates 58g 19%
Protein 5g 10%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 68mg 23%
Sodium 160mg 7%
Potassium 321mg 7%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 615IU 12%
Vitamin C 61.7mg 69%
Calcium 66mg 7%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.