Strawberry rhubarb tarts capture the perfect balance of sweet and tangy in every bite. This classic combination has been a favorite for generations, celebrated for its vibrant flavors and delightful texture. Whether you’re baking for a special occasion or simply craving a fresh dessert, these tarts are sure to impress.
We love how the tender, flaky crust complements the juicy strawberry and tart rhubarb filling. With just a handful of simple ingredients and straightforward steps, you can create a stunning dessert that tastes like it came from a bakery. Let’s dive into this easy recipe that brings the best of spring and summer produce right to your table.
Ingredients
To create our Scrumptious Strawberry Rhubarb Tarts, we combine simple yet flavorful ingredients that bring out the perfect balance of sweet and tangy. Below are the essential components for each part of the tart.
For the Tart Crust
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice-cold water
For the Strawberry Rhubarb Filling
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/2 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Topping (Optional)
- 1/2 cup old-fashioned rolled oats
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, melted
- A pinch of ground cinnamon
| Ingredient | Amount | Prep Notes |
|---|---|---|
| All-purpose flour | 1 1/4 cups + 1/4 cup (topping) | Spoon and level for accuracy |
| Salt | 1/4 teaspoon | For crust |
| Unsalted butter | 1/2 cup + 3 tbsp | Cold for crust, melted for topping |
| Ice-cold water | 3-4 tablespoons | For crust |
| Fresh rhubarb | 2 cups | Chopped into 1/2-inch pieces |
| Fresh strawberries | 1 1/2 cups | Hulled and halved |
| Granulated sugar | 3/4 cup | For filling |
| Cornstarch | 2 tablespoons | For filling thickening |
| Vanilla extract | 1 teaspoon | Enhances filling flavor |
| Lemon juice | 1 tablespoon | Adds brightness to filling |
| Old-fashioned rolled oats | 1/2 cup | For optional topping |
| Brown sugar | 1/4 cup | For optional topping |
| Ground cinnamon | Pinch | Adds warm note to topping |
Equipment Needed
To craft our Strawberry Rhubarb Tarts with perfect precision, we’ll need the right tools. Using proper equipment ensures consistent results and a smooth baking experience.
Essential Tools for Tart Preparation
- Mixing bowls: We need at least two. One for the crust dough and another for the fruit filling.
- Measuring cups and spoons: Precise measurements keep our tart balanced in flavor and texture.
- Pastry cutter or food processor: For cutting the cold butter into flour quickly. This creates the flaky tart crust.
- Rolling pin: To roll out the dough evenly to the right thickness.
- Tart pans or tartlet molds (about 4-inch individual size): These define the shape and size of our tarts perfectly.
- Sharp paring knife: Essential for trimming excess dough and cutting the rhubarb and strawberries uniformly.
- Mixing spoon or spatula: To combine the filling ingredients without crushing the fruit.
- Fine sieve or sifter: For dusting flour on the work surface and for sifting dry ingredients like flour and cornstarch.
- Cooling rack: To allow the tarts to cool evenly after baking, preserving the crisp edge on the crust.
- Oven mitts: Safety always comes first when handling hot tins and trays.
Optional But Helpful Tools
- Pastry brush: For brushing the crust with egg wash or melted butter for a golden finish.
- Zester or microplane: If you want a hint of fresh lemon zest mixed into the filling.
- Kitchen scale: For more accurate ingredient measurements and consistency in baking.
| Equipment | Purpose |
|---|---|
| Mixing bowls | Combine ingredients separately |
| Measuring cups/spoons | Measure dry and liquid ingredients |
| Pastry cutter | Cut butter into flour for crust |
| Rolling pin | Roll out dough evenly |
| Tart pans/molds | Shape tarts |
| Paring knife | Trim dough and prep fruit |
| Mixing spoon/spatula | Stir filling without crushing fruit |
| Sieve/sifter | Dust flour and sift ingredients |
| Cooling rack | Cool baked tarts |
| Oven mitts | Handle hot pans safely |
Once our kitchen is equipped with these essentials, we are set to assemble and bake the Strawberry Rhubarb Tarts smoothly, achieving that bakery-quality texture and flavor every single time.
Instructions
Follow these detailed steps to craft perfectly balanced Strawberry Rhubarb Tarts with a tender crust and luscious filling.
Preparing the Tart Crust
- Combine dry ingredients: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Cut in cold butter: Add 1 cup cold unsalted butter cut into small cubes. Use a pastry cutter or food processor pulsing until the mixture resembles coarse crumbs with pea-sized pieces.
- Add ice-cold water: Gradually drizzle in 6 to 8 tablespoons ice-cold water, stirring gently with a fork until dough just comes together. Avoid overmixing.
- Form dough and chill: Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling.
Making the Strawberry Rhubarb Filling
- Prepare fruit: Slice 2 cups fresh rhubarb into ½-inch pieces and halve 2 cups strawberries.
- Mix filling ingredients: In a bowl, combine rhubarb, strawberries, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Toss gently to coat.
- Set aside: Let the mixture rest for 10 minutes. This allows the sugar and cornstarch to draw out juice and thicken during baking.
Assembling the Tarts
- Preheat oven to 375°F (190°C).
- Roll out dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick.
- Cut tart bases: Using a 4-inch round cutter, cut out circles and gently press them into tart pans. Blind bake for 10 minutes with pie weights or dried beans to prevent puffing.
- Fill tarts: Remove weights, divide fruit filling evenly among tart shells.
- Add optional topping: If desired, sprinkle a crumb topping made from rolled oats, brown sugar, flour, melted butter, and cinnamon over filling for texture.
Baking the Tarts
- Bake filled tarts for 25 to 30 minutes or until filling bubbles and crust edges turn golden brown.
- Watch closely last 5 minutes to prevent over-browning.
| Step | Temperature | Baking Time |
|---|---|---|
| Blind Baking Crust | 375°F (190°C) | 10 minutes |
| Baking Filled Tarts | 375°F (190°C) | 25–30 minutes |
Cooling and Serving
- Cool on a wire rack: Let tarts cool for at least 30 minutes to allow filling to set.
- Serve warm or room temperature: Garnish with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
- Store properly: Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
Make-Ahead Tips
To ensure our Strawberry Rhubarb Tarts are fresh and delicious while saving time, let’s explore effective make-ahead strategies that maintain flavor and texture perfectly.
Prepare Tart Dough in Advance
- Mix and chill the dough: We can prepare the tart crust dough up to 3 days ahead. Wrap it tightly in plastic wrap and store it in the refrigerator.
- Freeze for longer storage: For up to 1 month, freeze the dough flattened into a disk. Thaw overnight in the refrigerator before rolling out.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerate | Up to 3 days | Wrap well to avoid drying |
| Freeze | Up to 1 month | Flatten dough, thaw overnight before use |
Make and Store Filling
- Prepare the fruit filling: Combine the sliced strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Place in an airtight container.
- Refrigerate: Keep the filling chilled for up to 24 hours before assembling the tarts.
- Drain excess juice: Before filling the tart shells, drain any excess liquid to prevent soggy crusts.
Assemble and Freeze Before Baking
- Partial assembly: We can roll out dough, fit it into tart pans, and fill the tarts fully.
- Freeze on a baking sheet: Place the assembled tarts on a baking sheet and freeze for 2–3 hours.
- Store longer: Transfer frozen tarts to airtight containers or ziplock bags and keep frozen up to 1 month.
- Bake from frozen: Increase baking time by 5–10 minutes, checking until the crust is golden and filling bubbles.
Tips for Best Results
- Always blind bake the crust if making ahead to prevent soggy bottoms.
- Label containers with preparation dates so we bake within safe freshness windows.
- Keep toppings like the oat crumble separate until just before baking for maximum crunch.
“Preparing components in advance lets us enjoy these luscious tarts with minimal stress, making them ideal for busy days or special occasions.”
By incorporating these Make-Ahead Tips, we maintain the vibrant flavors and flaky crust of our Strawberry Rhubarb Tarts, delivering bakery-quality desserts straight from our kitchens effortlessly.
Storage Instructions
To keep our Strawberry Rhubarb Tarts fresh and flavorful, follow these precise storage steps:
Refrigerating the Tarts
- Allow the tarts to cool completely on a wire rack.
- Cover them loosely with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days to maintain the crust’s crispness and the filling’s vibrant taste.
- Before serving, bring to room temperature or warm gently in a low oven for 5 to 10 minutes to revive the textures.
Freezing the Tarts
We can freeze the tarts effectively to enjoy later without sacrificing quality.
| Step | Details |
|---|---|
| Wrap | Wrap each tart individually in plastic wrap, then in aluminum foil |
| Container | Place wrapped tarts in an airtight freezer-safe container or heavy-duty freezer bag |
| Freezing Duration | Freeze up to 1 month for best quality |
| Thawing | Thaw overnight in the refrigerator, unwrap before warming |
| Reheating | Warm at 350°F (175°C) for 10–15 minutes to refresh crust and filling |
Storing Tart Components Separately
- If prepping dough or filling ahead, store components separately for maximum freshness.
- Tart dough: refrigerate up to 3 days or freeze up to 1 month.
- Filling: refrigerate in airtight container up to 24 hours; drain excess liquid before using.
- Toppings: keep crumble or oat toppings in a sealed container at room temperature or refrigerated if containing butter.
Expert Tip
“For the crispiest crust after refrigeration or freezing, reheat tarts on a wire rack placed inside a baking sheet. This allows heat circulation and prevents sogginess from condensation.”
With these storage instructions, we ensure our delightful Strawberry Rhubarb Tarts preserve their sweet and tangy balance, flaky crust, and juicy texture – ready whenever cravings strike or guests arrive.
Conclusion
Strawberry Rhubarb Tarts bring together the perfect balance of sweet and tangy flavors wrapped in a flaky, tender crust. With just a few simple ingredients and the right tools, we can easily create this classic dessert that feels both comforting and special.
By following the steps and tips we’ve shared, you’ll enjoy consistently delicious results whether baking fresh or preparing ahead. These tarts are a wonderful way to celebrate seasonal produce or satisfy any dessert craving with confidence and ease. Let’s get baking and savor every bite of this timeless treat!
Frequently Asked Questions
What makes strawberry and rhubarb tarts so popular?
Strawberry and rhubarb tarts combine sweet and tangy flavors, creating a delicious contrast that’s loved by many. The tender, flaky crust adds a satisfying texture, making it a classic dessert for any occasion.
What ingredients do I need to make the tart crust?
You need all-purpose flour, salt, cold unsalted butter, and ice-cold water to make the flaky tart crust.
What ingredients go into the filling?
The filling includes fresh rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice for a balanced sweet and tangy taste.
Can I add a topping to the tart?
Yes, an optional topping made with rolled oats, brown sugar, flour, melted butter, and cinnamon can be added for extra texture and flavor.
What essential tools do I need for making these tarts?
Key tools are mixing bowls, measuring cups, a pastry cutter or food processor, rolling pin, tart pans, paring knife, spatula, sieve, cooling rack, and oven mitts.
How do I prepare the tart crust?
Combine dry ingredients, cut in cold butter, add ice-cold water, mix gently, then chill the dough before rolling it out.
How is the filling prepared?
Slice rhubarb and strawberries, mix with sugar, cornstarch, vanilla, and lemon juice to create the juicy, flavorful filling.
What is the best way to assemble the tarts?
Roll out dough, cut tart bases, blind bake crusts, add filling, optionally top, then bake until golden and bubbly.
Can I prepare the dough or filling ahead of time?
Yes, dough can be refrigerated up to 3 days or frozen 1 month, and filling stored in the fridge up to 24 hours before assembly.
How should I store leftover tarts?
Refrigerate tarts for up to 3 days or freeze them for up to 1 month, ideally wrapping properly and storing components separately to maintain freshness.