Strawberry Rhubarb Tart

Name: Strawberry Rhubarb Tart
Prep time: 30 min
Cook time: 45 min
Total time: 105 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cups all-purpose flour (plus extra for dusting); 1/2 cup unsalted butter (cold, cubed); 1/4 cup granulated sugar; 1 egg (beaten); 1-2 tbsp cold water (as needed); 2 cups rhubarb (chopped); 2 cups strawberries (hulled and halved); 1/2 cup granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 1 egg (beaten, for egg wash)

105 min 8 slices Medium

All Recipes

A delightful tart combining sweet strawberries and tangy rhubarb, perfect for a summer dessert.

Prep

30 min

Cook

45 min

Total

105 min

Servings

Difficulty

Medium

The Strawberry Rhubarb Tart is a classic dessert that beautifully balances the sweetness of strawberries with the tartness of rhubarb. This combination is especially popular in the spring and summer months when both fruits are in season. Originating from the countryside, this tart is cherished for its rustic charm and delightful flavour. Making it from scratch ensures that you get the freshest taste and the satisfaction of creating a home-baked treat.

Ingredients

Servings

Pastry

Filling

Instructions

Prepare the pastry

In a large bowl, combine flour and sugar. Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Stir in the beaten egg and add cold water gradually until the dough comes together. Wrap in plastic and chill for 30 minutes.

Pro tip: Ensure the butter remains cold for a flakier crust.

Roll out the pastry

Preheat the oven to 375°F (190°C). On a floured surface, roll out the pastry to fit a 23 cm (9-inch) tart pan. Line the pan with the pastry, trimming excess. Prick the base with a fork.

Pro tip: Chill the lined tart pan before filling to prevent shrinkage.

Prepare the filling

In a bowl, mix rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Pour the filling into the prepared pastry shell.

Pro tip: Mix the filling just before using to avoid too much liquid seeping out.

Top the tart

If desired, use leftover pastry to create a lattice or other decorative pattern on top of the tart. Brush with beaten egg.

Pro tip: A lattice top allows steam to escape and the filling to thicken.

Bake the tart

Place the tart on a baking sheet and bake for 40-45 minutes until the pastry is golden and the filling is bubbly.

Pro tip: Check halfway through baking to ensure the edges do not brown too quickly.

Cool and serve

Allow the tart to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

Pro tip: Use a serrated knife for clean slices.

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Tips & Tricks

<ul><li>Use fresh rhubarb for the best flavour and texture.</li><li>Chill the pastry dough before rolling to prevent it from shrinking during baking.</li><li>For an extra glossy finish, brush the finished tart with warm apricot jam.</li><li>Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.</li></ul>

Serving Suggestions

This Strawberry Rhubarb Tart is best enjoyed fresh, but it can also be prepared a day in advance and stored in the refrigerator. Pair it with a light white wine or a cup of herbal tea for a delightful afternoon snack. To store leftovers, cover the tart with plastic wrap and keep it in the fridge for up to three days. Freezing is not recommended as it can alter the texture of the fruit filling.