If you are searching for a dessert that perfectly blends tartness with sweetness, look no further than this Rhubarb and Strawberry Tart Recipe. It’s a joyful celebration of spring’s freshest fruits baked into a tender, buttery crust with a luscious almond frangipane layer. The vibrant hues of ruby red strawberries and crisp rhubarb pieces come alive in every bite, offering a perfect balance of flavors that will delight both your eyes and taste buds. Whether you’re hosting a special gathering or simply craving something extraordinary, this Rhubarb and Strawberry Tart Recipe is sure to become a treasured favorite in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
This Rhubarb and Strawberry Tart Recipe calls for simple yet essential ingredients that each bring their own magic to the final creation. The combination of flours, fresh fruit, and aromatic spices ensures a harmonious play of taste, texture, and color that’s simply irresistible.
- 2¼ cups all-purpose flour: The base for a tender yet sturdy tart crust that holds all your fillings beautifully.
- 1 cup almond flour: Adds a subtle nutty flavor and delicate crumb to both the crust and frangipane layer.
- ⅓ cup granulated sugar: Sweetens the crust just enough to complement the fruits without overpowering them.
- 1 teaspoon salt: Enhances all the flavors, making everything pop in the best possible way.
- 1 cup unsalted butter, chilled and cubed: The foundation of a flaky, rich crust bursting with buttery goodness.
- 1 large egg: Binds the dough and enriches the tart crust and frangipane filling.
- 1 tablespoon ice water (plus extra if needed): Keeps the dough moist and pliable without melting the butter.
- 2 teaspoons vanilla bean paste: Infuses a warm, fragrant note into the crust and frangipane.
- 1 teaspoon lemon zest: Adds a fresh, citrusy brightness to balance the sweetness.
- ¼ teaspoon ground cardamom: Introduces an exotic hint of spice that elevates the fruit’s natural flavors.
- ½ cup unsalted butter, softened (for frangipane seal): Creates a velvety texture and moisture barrier to keep the crust crisp.
- ½ cup granulated sugar (for frangipane): Sweetens the almond layer just right.
- ½ cup almond flour (for frangipane): Essential for the rich, nutty frangipane seal that keeps the crust from getting soggy.
- 1 pound rhubarb, trimmed and cut into ½-inch pieces: Offers a vivid tangy flavor and beautiful color contrast.
- 1 pound strawberries, hulled and halved: Sweet, juicy, and bursting with summertime charm.
- ½ cup granulated sugar (for fruit filling): Helps the fruit soften and release natural juices during baking.
- ¼ cup honey: Adds a natural, floral sweetness with depth.
- 2 tablespoons tapioca starch: Thickens the fruit filling beautifully without cloudiness.
- 1 tablespoon fresh lemon juice: Brightens the overall flavor profile perfectly.
- ½ teaspoon ground ginger: Adds a subtle warmth that complements the rhubarb and strawberry mix.
- 1 large egg (for egg wash): Gives the crust a gorgeous golden sheen.
- 1 tablespoon water: Used to thin out the egg wash for smooth application.
- 1 tablespoon coarse sugar: Provides a sparkling, crunchy finish on the crust edge.
How to Make Rhubarb and Strawberry Tart Recipe
Step 1: Prepare the Tart Dough
Start by combining your dry ingredients: all-purpose flour, almond flour, granulated sugar, and salt. Then, work in the chilled butter cubes with a pastry cutter until your mixture looks like small peas. Incorporate the egg, vanilla bean paste, lemon zest, and cardamom, stirring until the dough just starts to come together. If it feels too dry, add ice water little by little. Form the dough into a disk, wrap it tightly, and chill for at least 30 minutes. Keeping the dough cold is the secret to a beautifully flaky crust that will be the perfect foundation for this Rhubarb and Strawberry Tart Recipe.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F. Roll out the dough on a floured surface into a 12-inch circle and carefully transfer it to a 9-inch tart pan. Trim off excess edges, prick the bottom with a fork, then line the crust with parchment paper and fill with pie weights to prevent puffing. Bake for 20 minutes, then remove the weights and paper and bake for an additional 5 minutes until light golden. This step ensures your crust holds its shape and stays crisp under the luscious fruit topping.
Step 3: Make and Bake the Frangipane Seal
Lower the oven to 350°F. Cream together softened butter and sugar until fluffy, then beat in an egg and vanilla paste. Gently fold in almond flour, then spread this delicious mixture evenly over the warm tart crust. Bake for 10 minutes until set but not browned. This frangipane layer is the magic that keeps your crust crisp by acting as a moisture barrier against the juicy fruit.
Step 4: Prepare the Fruit Filling
In a large bowl, toss together rhubarb, strawberries, sugar, honey, tapioca starch, lemon juice, lemon zest, and ground ginger. Let the mixture rest for 10 minutes so the fruit can macerate and the starch can begin to thicken. This resting period is key to a glossy, firm filling that won’t be watery or gummy once baked.
Step 5: Assemble and Bake the Tart
Pour the fruit filling over the frangipane-lined crust, spreading it evenly. Whisk together an egg and water to make the egg wash, brush it around the crust’s rim, then sprinkle coarse sugar on top for that final sparkly touch. Bake at 350°F for 40 to 45 minutes until the filling bubbles and the crust develops a golden brown hue. That bubbling filling tells you the tart is perfectly cooked and ready to mesmerize your taste buds.
Step 6: Cool Before Serving
Once baked, allow the tart to cool for at least two hours on a wire rack before removing the rim of the pan. This cooling time is essential for the filling to fully set, ensuring clean slices that showcase the vibrant fruits and delicate layers of this Rhubarb and Strawberry Tart Recipe.
How to Serve Rhubarb and Strawberry Tart Recipe
Garnishes
Enhance your tart’s beauty and flavor by adding a sprinkle of powdered sugar or fresh mint leaves just before serving. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs wonderfully, adding creaminess that complements the tartness perfectly. These simple garnishes elevate your presentation and make each slice feel like a little celebration.
Side Dishes
This tart shines brightly on its own but can also be paired with a fresh spring salad or a light cheese platter to balance dessert with savory notes. Serving it alongside a chilled glass of rosé or a floral herbal tea can create an unforgettable dining experience that highlights all the tart’s nuanced flavors.
Creative Ways to Present
For a charming twist, serve individual tartlets made from the same recipe in mini tart pans. Layer fresh strawberry slices artistically on top after baking for added freshness and visual appeal. Alternatively, serve warm with a drizzle of honey or a dusting of cinnamon for cozy gatherings that feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Rhubarb and Strawberry Tart Recipe covered in the refrigerator, where it will stay fresh for up to 3 days. Storing it properly helps maintain the texture of the crust while keeping the flavorful filling intact and ready for another indulgent slice.
Freezing
You can freeze the fully baked tart by wrapping it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve the vibrant fruit flavors and flaky crust texture. This method lets you enjoy this delightful tart whenever the craving strikes.
Reheating
Reheat slices in a preheated oven at 325°F for about 10 minutes to regain a crisp crust and warm filling sensation. Avoid microwaving, which can make the crust soggy. A gentle reheat brings back that freshly-baked charm and lets you savor each bite as if it were straight from the oven.
FAQs
Can I use frozen strawberries and rhubarb for this tart?
Frozen fruit can work in a pinch, but fresh is always best for the brightest flavor and optimal texture. If using frozen, be sure to thaw and drain excess liquid to avoid a soggy crust.
What can I substitute for tapioca starch?
Cornstarch is a suitable substitute and will thicken the fruit filling effectively, though tapioca starch tends to give a clearer, glossy finish that’s visually appealing.
How do I prevent the crust from becoming soggy?
The key is the frangipane seal layer baked between the crust and filling, which blocks moisture from soaking into the pastry. Blind baking the crust also helps it stay firm and crisp.
Can I make the dough ahead of time?
Yes! The tart dough can be made up to two days in advance and kept refrigerated. Just bring it to room temperature before rolling out for best results.
What if I don’t have vanilla bean paste?
Pure vanilla extract is a great alternative and will provide lovely flavor, just use the same amount called for in the recipe.
Final Thoughts
This Rhubarb and Strawberry Tart Recipe is a true celebration of seasonal flavors brought together in a stunning dessert that is as beautiful as it is delicious. Its perfect balance of tangy rhubarb and sweet strawberries, all nestled in a buttery almond crust, invites you to bake it again and again. Trust me, once you try this recipe, it’ll quickly become a go-to that you’ll want to share with everyone you know. Grab your apron and get ready to create something truly special!
Print
Rhubarb and Strawberry Tart Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours including chilling and cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb and Strawberry Tart combines a flaky almond-infused crust with a luscious frangipane layer and a vibrant, perfectly set fruit filling. Sweet and tart rhubarb pairs beautifully with juicy strawberries, enhanced by warm flavors of ginger, cardamom, and lemon zest. The tart is finished with a glossy egg wash and a sprinkle of coarse sugar for a delicate crunch. Perfect for spring and summer gatherings, this elegant tart offers a harmonious balance of textures and flavors.
Ingredients
Pastry Dough
- 2¼ cups all-purpose flour
- 1 cup almond flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into ½-inch cubes
- 1 large egg
- 2 teaspoons vanilla bean paste
- 1 teaspoon lemon zest
- ¼ teaspoon ground cardamom
- 1 tablespoon ice water (add up to 1 tablespoon more if needed)
Frangipane Seal
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- ½ cup almond flour
Fruit Filling
- 1 pound rhubarb, trimmed and cut into ½-inch pieces
- 1 pound strawberries, hulled and halved
- ½ cup granulated sugar
- ¼ cup honey
- 2 tablespoons tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground ginger
Finishing
- 1 large egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar
Instructions
- Prepare the Dough: In a bowl, combine 2¼ cups all-purpose flour, 1 cup almond flour, ⅓ cup granulated sugar, and 1 teaspoon salt. Cut in 1 cup chilled, cubed unsalted butter with a pastry cutter until pea-sized crumbs form. Add 1 large egg, 2 teaspoons vanilla bean paste, 1 teaspoon lemon zest, and ¼ teaspoon ground cardamom, mixing until dough begins to come together. Add up to 1 tablespoon ice water if needed. Form dough into a disk, wrap in plastic, and chill at least 30 minutes for a flaky crust.
- Blind Bake the Crust: Preheat oven to 375°F. Roll dough on a floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, trimming edges. Prick bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake 20 minutes, remove weights and paper, then bake 5 more minutes until edges are light golden brown. This prevents shrinking and maintains crust shape.
- Prepare Frangipane Layer: Reduce oven temperature to 350°F. Cream ½ cup softened butter with ½ cup sugar until fluffy. Add 1 egg and 1 teaspoon vanilla bean paste, mixing well. Stir in ½ cup almond flour. Spread evenly in a ¼-inch layer over warm tart crust. Bake about 10 minutes until set but not browned, creating a moisture barrier.
- Make Fruit Filling: In a large bowl, combine 1 pound rhubarb, 1 pound strawberries, ½ cup sugar, ¼ cup honey, 2 tablespoons tapioca starch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and ½ teaspoon ground ginger. Gently toss to coat and let rest 10 minutes to macerate and activate starch for glossy, firm filling.
- Assemble and Bake Tart: Pour fruit mixture evenly into tart shell. Whisk 1 egg with 1 tablespoon water for egg wash and brush around crust rim. Sprinkle 1 tablespoon coarse sugar on top. Bake at 350°F for 40–45 minutes until filling bubbles and crust is golden brown, indicating properly thickened filling.
- Cool and Serve: Remove tart from oven and cool on a wire rack for at least 2 hours before removing pan rim. This cooling period sets the filling for clean slicing and optimal texture.
Notes
- Keeping the dough cold is essential to achieve a flaky crust.
- Blind baking with weights prevents the crust from shrinking and bubbling.
- The frangipane layer acts as a moisture barrier to avoid soggy crust.
- Macerating the fruit filling with sugar and starch allows it to thicken properly and remain glossy.
- Cooling the tart completely before serving is crucial for a clean cut and to let the filling set perfectly.
- If you don’t have vanilla bean paste, vanilla extract can be used as a substitute.
