Quick & Tangy Rustic Rhubarb and Strawberry Tart Recipe

Rustic rhubarb and strawberry tart brings together two vibrant garden favorites in a delightful dessert celebration.

Sweet meets tart in this classic pastry that sings of summer’s bounty.

The crimped edges and delicate fruit filling create an irresistible rustic charm that feels both nostalgic and elegant.

Farm-fresh ingredients craft simple ingredients into a stunning culinary experience that delights the senses.

Seasonal produce shines through a buttery, golden crust that crumbles perfectly with each bite.

Home bakers can easily master this approachable recipe that requires minimal technique but delivers maximum flavor.

Prepare to fall in love with a dessert that captures the essence of seasonal comfort and homemade goodness.

Rustic Rhubarb and Strawberry Tart That Feels Handmade

• Savor Seasonal Freshness: Capture the vibrant essence of spring and early summer with this delightful tart featuring ripe strawberries and tangy rhubarb, creating a perfect harmony of farm-fresh flavors.
• Master Easy Rustic Baking: Enjoy a forgiving, no-fuss pastry technique that allows imperfections, making this tart achievable for bakers of all skill levels with its simple folded-edge design and straightforward preparation.
• Experience Texture Paradise: Delight in the contrast between the crisp, buttery crust, soft almond-dusted base, and juicy fruit filling that combines tender chunks of strawberries and rhubarb with a slight crunch from slivered almonds.
• Versatile Dessert Delight: Serve this tart warm as a stunning standalone treat or elevate it with a scoop of creamy vanilla ice cream, making it perfect for casual family gatherings or elegant dinner parties.

What Goes Into This Tart’s Sweet-Tangy Layers

• Flour: The base for creating a tender and flaky pastry crust.
• Butter: Provides rich flavor and helps create a crisp, delicate texture.
• Salt: Enhances the overall flavor of the crust.
• Sugar: Adds a subtle sweetness to the pastry.
• Water: Helps bind the ingredients and create a smooth dough.

• Strawberries: Fresh, sweet berries that add natural sweetness and vibrant color.
• Rhubarb: Tart vegetable that provides a tangy contrast to the sweet strawberries.
• Cornstarch: Helps thicken the fruit filling and prevent excess liquid.
• Sugar: Balances the tartness of rhubarb and enhances fruit flavors.
• Lemon Juice: Adds brightness and helps prevent fruit browning.

• Almond Powder: Provides a nutty base and absorbs fruit juices.
• Egg Yolk: Creates a golden, shiny surface when brushed on the crust.
• Slivered Almonds: Adds crunch and decorative element to the tart.

How to Bake a Rustic Tart That Doesn’t Leak

Step 1: Prepare Tart Dough

Mix flour, butter, sugar, and salt in a large mixing bowl. Knead until the dough becomes smooth and cohesive. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Step 2: Preheat the Oven

Set the oven to 375°F (195°C), ensuring both bottom and top heating elements are active.

Step 3: Prepare Fresh Fruits

Thoroughly wash strawberries and rhubarb. Slice strawberries into halves or quarters. Cut rhubarb into 2 cm pieces.

Step 4: Create Fruit Filling

• Cornstarch
• Sugar
• Lemon juice

Gently toss until fruits are evenly coated.

Step 5: Roll Out Tart Dough

On a floured surface, roll the chilled dough into a 14-inch diameter circle. Carefully transfer to a baking sheet.

Step 6: Add Almond Base

Sprinkle almond powder over the dough, leaving a 2-inch border around the edges.

Step 7: Arrange Fruit Mixture

Spread the prepared fruit mixture on top of the almond powder.

Step 8: Shape the Tart

Gently fold the exposed dough edges over the fruit, creating a rustic border.

Step 9: Finish and Decorate

Brush the folded edges with egg yolk. Sprinkle slivered almonds over the top.

Step 10: Bake to Perfection

Place the tart in the lower third of the oven. Bake for 35 minutes until the bottom is crisp and the top turns golden brown.

Step 11: Serve and Enjoy

Allow the tart to cool slightly. Serve warm with a dollop of yogurt, whipped cream, or a scoop of vanilla ice cream.

Tips to Handle Rhubarb and Strawberries with Care

• Chill the Dough: Refrigerate the pastry for at least 30 minutes to prevent shrinkage and ensure a flaky, tender crust.
• Cut Fruits Uniformly: Slice rhubarb and strawberries into consistent sizes for even cooking and balanced texture.
• Prevent Soggy Bottom: Sprinkle almond powder beneath the fruit to absorb excess moisture and create a crisp base.
• Protect Edges: Fold the pastry edges carefully and brush with egg yolk to create a beautiful golden-brown finish and seal in the juices.
• Serve Perfectly: Allow the tart to cool slightly before serving to let the filling set and enhance the fruit's natural flavors.

Best Storage Tips to Maintain Tartness

• Refrigeration: Store leftover tart in an airtight container for up to 3 days. Cover the tart loosely with plastic wrap to prevent moisture buildup and preserve its crispy crust.
• Freezing: Wrap the completely cooled tart tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm slices in a preheated oven at 160°C for 10-15 minutes to restore the crust's crispness. Avoid using microwave, which can make the pastry soggy. Serve with a dollop of fresh cream or a scoop of vanilla ice cream to revive its delightful flavors.

Pairings to Balance This Fruit-Forward Treat

• Pair with Crisp White Wine: A chilled Riesling or Sauvignon Blanc complements the tart's sweet-tangy fruit flavors, cutting through the richness of the buttery crust.
• Match with Creamy Accompaniment: Vanilla bean ice cream or lightly sweetened mascarpone cheese enhances the dessert's fruity notes, creating a luxurious balance between warm tart and cool topping.
• Brew Complementary Tea: Chamomile or Earl Grey tea offers a delicate herbal backdrop that softens the tart's bright acidity and highlights the rhubarb's subtle earthiness.
• Serve with Nutty Liqueur: A small glass of almond-based Amaretto provides a sophisticated companion that echoes the tart's almond undertones and adds a warm, slightly sweet finish.

Twists with Different Fruits or Nutty Crusts

• Berry Blitz: Swap strawberries and rhubarb with mixed berries like raspberries, blackberries, and blueberries for a colorful and vibrant summer tart.
• Tropical Paradise: Replace rhubarb with mango chunks and add passion fruit pulp for a tropical-inspired fruit tart with a tangy twist.
• Autumn Comfort: Substitute summer fruits with caramelized apples and pears, sprinkle with cinnamon, and add a handful of chopped walnuts for a warm, seasonal version.
• Nutty Crunch: Incorporate ground pistachios into the crust and top the tart with roasted hazelnuts for an extra nutty and textural experience.

Rustic Rhubarb And Strawberry Tart Recipe

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4.8 from 34 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Rustic Rhubarb and Strawberry Tart brings together classic French countryside charm with seasonal sweetness. Delicate pastry cradles tangy rhubarb and luscious strawberries, creating a perfect balance of flavors that will transport you to a sunny Provençal garden.

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Ingredients

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Main Ingredients:

• 350 grams (12.35 ounces) rhubarb
• 500 grams (17.64 ounces) strawberries
• 200 grams (7.05 ounces) wheat flour (T45 or T65)
• 75 grams (2.65 ounces) cold demi-sel butter

Sweeteners and Thickeners:

• 40 grams (1.41 ounces) sugar (white or brown)
• 30 grams (1.06 ounces) sugar (white or brown)
• 15 grams (0.53 ounces) cornstarch (Maïzena)
• 30 grams (1.06 ounces) almond powder

Additional Ingredients:

• 1 egg
• 1 egg yolk
• 40 milliliters (1.35 fluid ounces) cold water
• 2 tablespoons lemon juice
• 3 tablespoons slivered almonds

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Instructions

1. Prepare the tart crust by combining all ingredients in a mixing bowl, kneading until a cohesive and smooth dough emerges. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for a minimum of 30 minutes to firm up.
2. Heat the oven to 375°F (195°C), ensuring both bottom and top heating elements are activated.
3. Thoroughly rinse the fresh strawberries and rhubarb under cool water. Slice strawberries into uniform halves or quarters, and chop rhubarb into precise 0.8-inch (2 cm) segments.
4. In a separate mixing bowl, gently combine the fruit pieces with cornstarch, granulated sugar, and freshly squeezed lemon juice, ensuring even coating.
5. On a lightly floured surface, carefully roll the chilled dough into a circular shape approximately 13.8 inches (35 cm) in diameter. Delicately pierce the surface with a fork to prevent unnecessary rising.
6. Evenly sprinkle ground almonds across the dough’s surface, maintaining a 2-2.4 inch (5-6 cm) border around the edges.
7. Artfully distribute the macerated fruit mixture atop the almond layer, leaving the decorative border exposed.
8. Tenderly fold the exposed dough edges inward, creating a rustic, pleated appearance. Brush the folded edges with beaten egg yolk and garnish with slivered almonds.
9. Position the tart in the lower third of the preheated oven and bake for approximately 35 minutes, or until the bottom is fully cooked and the surface achieves a rich, golden-brown hue.
10. Remove from the oven and allow to cool slightly. Serve warm, accompanied by optional yogurt, whipped cream, or vanilla ice cream for an indulgent finishing touch.

Notes

• Prepare the dough in advance and let it chill for at least 30 minutes to ensure a flaky, tender crust.
• Cutting fruits into uniform sizes helps them cook evenly and creates a beautiful, rustic presentation.
• Cornstarch acts as a thickening agent, preventing excess liquid and helping the fruit filling set perfectly.
• Baking in the lower part of the oven ensures a crisp, golden bottom and prevents soggy pastry.
• Sprinkle almond powder before adding fruits to create a moisture barrier and add nutty depth to the tart.
• Serve warm with a dollop of creamy yogurt or vanilla ice cream for a delightful contrast of temperatures and textures.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 286 kcal
• Sugar: 22 g
• Sodium: 85 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 65 mg