Strawberry rhubarb tart is a timeless dessert that perfectly balances sweet and tart flavors. This classic combination has been a favorite in many kitchens for generations, especially during spring and early summer when both strawberries and rhubarb are at their peak. The vibrant colors and fresh taste make it as beautiful as it is delicious.
We love how this tart brings together a flaky buttery crust with a luscious filling that’s bursting with juicy strawberries and tangy rhubarb. It’s an impressive dessert that’s surprisingly easy to make, perfect for family gatherings or a special treat any day. Whether you’re a seasoned baker or just starting out, this recipe will help you create a stunning tart that everyone will enjoy.
Ingredients
To create the perfect Strawberry Rhubarb Tart, we need fresh, high-quality ingredients that highlight the unique blend of sweet and tart flavors. Below are the essential components broken down for easy preparation.
For the Tart Crust
- 1 ¼ cups (160g) all-purpose flour, sifted
- ½ cup (113g) unsalted butter, cold and cubed
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons ice-cold water
For the Strawberry Rhubarb Filling
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh strawberries | 2 cups (about 300g) | hulled and halved |
| Rhubarb stalks | 1 ½ cups (180g) | chopped into ½-inch pieces |
| Granulated sugar | ¾ cup (150g) | |
| Cornstarch | 2 tablespoons | |
| Lemon juice | 1 tablespoon | freshly squeezed |
| Vanilla extract | ½ teaspoon |
For the Glaze (Optional)
- ¼ cup apricot jam
- 1 tablespoon water
This optional glaze gives the tart a beautiful glossy finish and adds a subtle sweetness that enhances the fruit flavors.
Equipment Needed
To prepare our Strawberry Rhubarb Tart with precision and ease, we need specific equipment that ensures every step from crust to glaze is executed perfectly. Below is the detailed list of essential tools along with their purposes:
| Equipment | Purpose |
|---|---|
| Tart pan (9-inch) | Holds the tart shape and provides even baking |
| Mixing bowls | For combining dough and preparing the fruit filling |
| Pastry blender or food processor | To cut butter into flour for the flaky crust |
| Rolling pin | To roll out the tart dough evenly |
| Measuring cups & spoons | For precise measurement of ingredients |
| Knife | To chop rhubarb and hull strawberries |
| Cutting board | Provides a sturdy surface for fruit preparation |
| Whisk or spoon | To mix sugar, eggs, and other filling ingredients |
| Pastry brush | For applying optional apricot glaze |
| Oven mitts | To safely handle hot tart pan |
| Cooling rack | To cool the tart evenly after baking |
We emphasize the use of a tart pan with a removable bottom. This feature is crucial for easy removal without damaging the delicate crust, preserving the tart’s beautiful presentation.
Utilizing a pastry blender or food processor speeds up the dough-making process and guarantees a perfectly flaky texture. When rolling out the dough, a rolling pin helps us achieve the ideal thickness, around 1/8 inch, for the crust.
For the fruit filling, precise cutting with a sharp knife and stable support from a cutting board assures uniform pieces, essential for even cooking.
Finally, the pastry brush allows us to apply the glaze smoothly adding that glossy finish which accentuates the strawberry rhubarb tart’s vibrant flavor and appearance.
With this equipment, we set ourselves up for success in creating a visually stunning and delicious tart every time.
Prep Work
Before we begin assembling our strawberry rhubarb tart it’s essential to complete key prep steps that set the foundation for a perfect bake. Proper prep ensures the crust is flaky and the fruit filling cooks evenly, delivering that classic sweet and tart balance.
Preparing the Tart Crust
- Chill the Butter: Start by cutting cold unsalted butter into small cubes. Keep the butter chilled until just before mixing to ensure a flaky crust texture.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour and a pinch of granulated sugar. This blend adds subtle sweetness to the crust.
- Cut Butter into Flour: Using a pastry blender or food processor pulse the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water Gradually: Slowly add ice-cold water by the tablespoon while gently mixing until the dough begins to clump together. Be careful not to overwork the dough.
- Form Dough and Chill: Gather dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step solidifies the butter, which creates flakiness during baking.
- Roll Out Dough: On a lightly floured surface, roll dough evenly to fit a 9-inch tart pan with a removable bottom. Transfer dough into the pan, pressing gently into corners. Trim excess edges.
- Blind Bake (if needed): For a crisper base, prick the crust with a fork and bake at 375°F (190°C) for 12–15 minutes with parchment and pie weights.
Preparing the Strawberry and Rhubarb
- Wash and Hull Strawberries: Rinse fresh strawberries thoroughly under cold water. Remove the stems and hull each berry.
- Slice Strawberries: Cut strawberries into even slices about ¼ inch thick for uniform cooking and visual appeal.
- Trim and Chop Rhubarb: Wash rhubarb stalks then trim off leaves (discard leaves as they are toxic). Chop stalks into ½-inch pieces for a balanced tart bite.
- Combine and Toss: In a bowl, gently toss sliced strawberries and chopped rhubarb with granulated sugar and a bit of cornstarch (to thicken juices while baking).
- Let Fruit Macerate: Allow the fruit mixture to sit for 10–15 minutes. This macerating process draws out natural juices and softens the fruit, enhancing flavor.
| Ingredient | Prep Step | Size/Amount |
|---|---|---|
| Unsalted Butter | Cube and chill | Cold, ½ inch cubes |
| All-purpose Flour | Combine with sugar | As specified in recipe |
| Strawberries | Wash, hull, and slice | ¼ inch slices |
| Rhubarb | Wash, trim leaves, chop | ½ inch pieces |
| Granulated Sugar | Toss with fruit | As specified in recipe |
| Cornstarch | Toss with fruit to thicken | As specified in recipe |
Directions
Follow these precise and easy steps to create a Strawberry Rhubarb Tart that bursts with flavor and visual appeal. We will guide you through making the crust, preparing the filling, assembling, baking, and finishing with a glossy glaze.
Making the Tart Crust
- Chill the Butter: Start with 1 cup of cold unsalted butter cut into small cubes. Chill in the freezer for 15 minutes to ensure flakiness.
- Combine Dry Ingredients: In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
- Cut in Butter: Using a pastry blender or food processor, cut the chilled butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Add Ice Water: Gradually pour 3 to 4 tablespoons of ice-cold water into the mixture. Stir gently with a fork after each addition until the dough just comes together.
- Form Dough Disk: Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough: Lightly flour a clean surface and roll the chilled dough into a 12-inch circle about 1/8 inch thick.
- Place in Tart Pan: Carefully transfer the dough into a 9-inch tart pan with a removable bottom. Press it evenly against the bottom and sides.
- Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until golden.
Preparing the Filling
- Wash and Slice Fruit: Rinse 2 cups fresh strawberries, hull, and slice them evenly. Trim and chop 2 cups rhubarb into 1/2-inch pieces.
- Mix Filling Ingredients: In a large bowl, combine the strawberries and rhubarb with 2/3 cup granulated sugar and 2 tablespoons cornstarch.
- Macerate: Let the mixture sit for 15 minutes to allow the fruit to release juices and the cornstarch to absorb, thickening the filling.
Assembling the Tart
- Spread the macerated fruit filling evenly over the partially baked crust.
- Use a spoon to distribute the filling, ensuring no gaps remain and the fruit layer is uniform.
Baking the Tart
Bake the assembled tart in a preheated oven at 375°F (190°C) for 40 to 45 minutes. The filling should bubble and the crust edges turn a deep golden brown.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Blind bake | 375°F (190°C) | 15 + 5 minutes | Use parchment and weights |
| Final bake | 375°F (190°C) | 40-45 minutes | Look for bubbling and browning |
Adding the Glaze
- In a small saucepan, gently heat 1/4 cup apricot jam with 1 tablespoon water until melted and smooth.
- Using a pastry brush, carefully glaze the warm tart’s fruit surface.
- Allow the glaze to set as the tart cools on a wire rack, enhancing shine and flavor.
This finishing touch gives our Strawberry Rhubarb Tart a professional gloss and boosts the sweet-tart fruit flavors beautifully.
Serving Suggestions
To elevate our Strawberry Rhubarb Tart experience, we recommend serving it with complementary flavors and textures that enhance its natural sweet-tart profile. Here are our top serving suggestions:
- Add a dollop of whipped cream: The light, airy texture of whipped cream balances the tartness and adds creamy richness.
- Serve with vanilla ice cream: A scoop of vanilla ice cream melts over the warm tart, creating a harmonious temperature and flavor contrast.
- Drizzle with honey or a fruit coulis: For extra sweetness, drizzle locally sourced honey or a berry coulis that matches the strawberry-rhubarb profile.
- Pair with a cup of tea or coffee: A fresh brew of herbal tea or a bold coffee complements the fruitiness and buttery crust perfectly.
- Garnish with fresh mint leaves: Mint adds a refreshing bright note and beautiful color contrast to the dessert plate.
Presentation Tips
To truly impress our guests, presentation is key. Here are some tips we use:
- Slice the tart evenly: Use a sharp knife dipped in warm water for clean cuts.
- Plate with intention: Place the slice slightly off-center and add a colorful garnish to one side.
- Serve warm or at room temperature: Both options bring out different flavor notes; warming the tart enhances the fruit’s aroma while room temperature highlights the crust’s flakiness.
Serving Size and Temperature
| Serving Size | Recommended Temperature | Notes |
|---|---|---|
| 1 slice (approx. 1/8 tart) | Warm (about 110°F) or room temp (70°F) | Warm brings a softer filling, room temperature keeps crust crisp |
| Optional accompaniments | Cool (whipped cream or ice cream) | Contrast texture and balance flavors |
Pro Tip: Always serve the Strawberry Rhubarb Tart with a dessert fork to gently break through the crisp crust and tender fruit filling.
Our serving choices confidently complement this dessert’s luscious texture, vibrant flavors, and beautiful appearance.
Storage and Make-Ahead Tips
To keep our Strawberry Rhubarb Tart fresh and flavorful, proper storage and preparation in advance are essential. Here are the key steps to maintain its texture and taste.
Storing the Tart
- Cool Completely: Allow the tart to cool completely on a wire rack before storing. This prevents condensation from making the crust soggy.
- Refrigeration: Cover the tart loosely with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3 days.
- Avoid Freezing the Filled Tart: Freezing can affect the fruit texture and the crust’s flakiness, so we recommend reheating leftovers instead of freezing.
Reheating Instructions
To enjoy the tart fresh again, we suggest reheating it gently:
| Method | Temperature | Time | Tips |
|---|---|---|---|
| Oven | 325°F (163°C) | 10-15 minutes | Place on a baking sheet, cover loosely with foil |
| Microwave | Medium power | 20-30 seconds per slice | Best for quick reheating but may soften crust |
Make-Ahead Preparation
- Blind Bake the Crust in Advance: We can prepare and blind bake the crust 1 day ahead. Wrap it well and keep it refrigerated.
- Prepare the Filling Early: Toss the rhubarb and strawberries with sugar and cornstarch and let sit covered in the fridge for up to 8 hours. This enhances flavor and softens the fruit.
- Assemble and Bake Fresh: For best results, fill and bake the tart on the day of serving to ensure a crisp crust and vibrant filling.
“Make-ahead steps not only save time on serving day but deepen the flavors of our delicious Strawberry Rhubarb Tart.”
By following these storage and make-ahead tips, we ensure every bite remains as delightful as the first.
Conclusion
This strawberry rhubarb tart is a wonderful way to celebrate seasonal flavors with a simple yet impressive dessert. Its flaky crust and vibrant filling come together beautifully, making every bite a perfect blend of sweet and tart.
Whether you’re baking for a special occasion or a casual get-together, this recipe is sure to impress without overwhelming your kitchen time. With a few thoughtful touches like glazing and serving suggestions, it becomes a memorable treat for everyone at the table.
We hope you enjoy making and sharing this classic tart as much as we do. It’s a timeless dessert that brings a fresh burst of spring and summer to your home anytime you crave it.
Frequently Asked Questions
What makes strawberry rhubarb tart so popular?
Strawberry rhubarb tart is popular due to its perfect balance of sweet strawberries and tart rhubarb, combined with a flaky buttery crust. It’s especially loved in spring and early summer when the fruits are fresh and in season.
What key ingredients are needed for the tart?
You need all-purpose flour, unsalted butter, granulated sugar, fresh strawberries, rhubarb, and optional apricot jam for glazing. Cornstarch is used to thicken the fruit filling.
What equipment is essential for making the tart?
A 9-inch tart pan with removable bottom, mixing bowls, pastry blender or food processor, rolling pin, measuring spoons and cups, knife, cutting board, whisk or spoon, pastry brush, oven mitts, and a cooling rack are essential.
How do I prepare the crust for the tart?
Chill butter, mix dry ingredients, cut butter into flour, add ice water to form dough, roll it out, and blind bake the crust to get a crisp base.
How should I prepare the fruit filling?
Wash and hull strawberries, trim and chop rhubarb, toss both with sugar and cornstarch, then let them macerate to enhance flavor and even cooking.
What is blind baking and why is it important?
Blind baking means pre-baking the crust without filling. It’s important to prevent a soggy base and ensure a crisp, flaky crust.
Can I use a glaze on the tart?
Yes, an apricot jam glaze mixed with water adds a glossy finish and boosts the fruit flavors beautifully.
How should I serve the strawberry rhubarb tart?
Serve warm or at room temperature with whipped cream, vanilla ice cream, honey, or fruit coulis. Pair it with tea or coffee for a perfect experience.
How do I store leftover tart?
Cool the tart completely, then refrigerate for up to three days. Avoid freezing to maintain crust texture. Reheat gently in oven or microwave before serving.
Can I make the tart ahead of time?
Yes, blind bake the crust and prepare the filling in advance. Assemble and bake the tart on the day you plan to serve it for best flavor and texture.