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!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with removable bottom.
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.
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.
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.
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.
Fill the tart crust with the cooled rhubarb-strawberry mixture, spreading it evenly.
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.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
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.
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.
Serve the tart on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 377.2 g | 137% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 194.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 357 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1459 mg | 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.
