Rhubarb Strawberry Tart

Delight your taste buds with this sweet and tangy Rhubarb Strawberry Tart, a perfect balance of zesty rhubarb and juicy strawberries nestled in a buttery, flaky crust. This stunning dessert begins with a homemade pastry shell, expertly crafted with cold butter for ultimate crispness. The luscious fruit filling, thickened with a touch of cornstarch and brightened by a splash of lemon juice and vanilla, creates a vibrant, melt-in-your-mouth experience. A glossy apricot glaze adds an elegant finish, making this tart as visually appealing as it is delicious. Ideal for spring and summer gatherings, this easy-to-follow recipe is sure to impress your guests when served with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect your seasonal baking game with this irresistible Rhubarb Strawberry Tart!

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:35 mins

Total Time:75 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 50 grams Granulated sugar
• 115 grams Unsalted butter (cold, cubed)
• 3 tablespoons Cold water
• 250 grams Fresh rhubarb (trimmed and diced)
• 250 grams Fresh strawberries (hulled and quartered)
• 100 grams Granulated sugar (for filling)
• 2 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 large Egg (for egg wash)
• 1 tablespoon Milk (for egg wash)
• 2 tablespoons Apricot jam
• 1 tablespoon Water (for glaze)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with removable bottom.

Step 2

In a large bowl, combine the flour and sugar for the crust. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

Step 3

Add the cold water, one tablespoon at a time, and mix until the dough just comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.

Step 4

While the dough chills, prepare the filling. In a medium saucepan, combine the diced rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes until the mixture thickens and the fruit softens slightly. Remove from heat and let it cool.

Step 5

Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Place it into the prepared tart pan, pressing it gently into the bottom and sides. Trim any overhang.

Step 6

Fill the tart crust with the cooled rhubarb-strawberry mixture, spreading it evenly.

Step 7

In a small bowl, whisk together the egg and milk to make the egg wash. Brush it over the exposed edges of the tart crust.

Step 8

Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 9

While the tart bakes, prepare the glaze. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain if necessary to remove any solids.

Step 10

Once the tart is out of the oven, brush the glaze over the top of the filling for a shiny finish. Allow the tart to cool completely before removing it from the tart pan and slicing.

Step 11

Serve the tart on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Nutrition Facts

Serving size	1164.6 grams (1164.6g)

Amount per serving	% Daily Value*
Calories	2517

Total Fat 101.90g	131%
Saturated Fat 61.50g	308%
Polyunsaturated Fat 0.00g
Cholesterol 439mg	146%
Sodium 110mg	5%
Total Carbohydrate 377.20g	137%
Dietary Fiber 15.10g	54%
Total Sugars 194.00g
Protein 32.50g	65%

Vitamin D 51IU	255%
Calcium 357mg	27%
Iron 12mg	67%
Potassium 1459mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 5.1%

Carbs: 59.0%