This rhubarb strawberry tart is a great summer dessert. It can be made as a classic tart or as galette style rustic tart. I love making sweet tarts year-round, but make them more frequently during the late spring to early fall season. It’s a great way to incorporate all the yummy summer fruits into an easy to make dessert. It’s no secret that rhubarb and strawberries are a great combination, the tartness of the rhubarb goes perfectly with the sweetness of the strawberry. We didn’t have rhubarb when I was growing up in Ecuador; and if you live in a place where it isn’t available you can also make this tart with just strawberries. You can also replace the rhubarb with tart green apples or pretty much any other fruit.
I usually make my own dough for sweet tarts, it’s very easy to make in the food processor, and it is a little bit of work to roll it out, but it’s worth it. Of course, if you’re in a hurry and don’t have time to make the dough from scratch then you can always use store bought tart dough. You can make this strawberry rhubarb tart in a traditional tart mold or also form a rustic style tart or galette and bake it on a baking sheet or flat baking pan.
I also love preparing dessert empanadas using fruit (as you might already know) and already posted a rhubarb strawberry empanada recipe. But it can be time consuming to make each empanada, and making a tart or pie instead is really the same as making a very large empanada that everyone can share. You can serve the rhubarb strawberry tart alone or with vanilla ice cream. It also goes great with honey crème fraiche sauce.
Rhubarb strawberry tart recipe with instructions for a classic fruit tart or a rustic galette tart made with fresh rhubarb and strawberries.
- 1 ½ cups of all-purpose flour
- 2 tablespoons sugar
- A pinch of salt
- 1 stick of butter (4 ounces), cut into small pieces
- 1 egg
- 2-3 tablespoons cold water
- 2 cups of diced rhubarb, about 10 oz or 2-3 stalks
- 2 cups of diced strawberries, about 12 oz
- ½ cup sugar, adjust to taste
- 1 tablespoons lemon juice
- 4 tablespoons of tapioca or corn starch
- 1 egg, whisked to be used as egg wash
- 1-2 tablespoons of sugar to sprinkle on crust
- Vanilla ice cream or honey crème fraiche sauce
- Combine the diced rhubarb and strawberry in a bowl, add the lemon juice, sugar and tapioca or corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while.
- Combine the flour, sugar and salt in a food processor and mix.
- Add the butter pieces, in batches, and pulse until mixed.
- Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.
- Remove the dough from the food processor and knead it gently.
- Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.
- On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.
- Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
- Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.
- Carefully transfer the rolled out tart dough onto a flat baking pan lined with parchment paper.
- Use a slotted spoon to transfer the rhubarb and strawberry filling to the center of tart. Try to avoid adding any of the liquid at this moment, but save it for later. Leave the outer 2 to 4 inches of tart dough free of any fruit filling. Next fold the edges of the tart dough over the filling, it won’t cover the entire filling and is mainly meant to contain and keep the filling inside.
- Refrigerate the rustic tart for at least 30 minutes.
- Pre-heat the oven to 400F.
- If making the classic tart, then pour the rhubarb strawberry filling into the tart and place it in the pre-heated oven.
- If making the rustic tart, brush the edges with the egg wash and sprinkle with some sugar. At this point, you can also use a regular spoon to add the liquid from the fruit filling back into the tart. Place the tart in the pre-heated oven.
- Bake the tart for about 35-40 minutes or until the crust is golden.
- Serve alone or with vanilla ice cream or honey crème fraiche.
Rhubarb strawberry filling:
Sweet tart dough preparation:
Classic rhubarb strawberry tart preparation:
Rustic rhubarb strawberry tart preparation:
More rhubarb strawberry tart photos: