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

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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.