Rhubarb Strawberry Tart

Rhubarb Strawberry Tart

makes 1 (9-inch) tart
Tart rhubarb and sweet strawberries are a classic spring combo beloved for their bright flavor pairing and stunning crimson color. Nestled in a buttery shortbread crust, what’s not to love? Macerate the fruit, strain the juice, and thicken it on the stovetop to avoid a sad and soggy bottom.

Ingredients

Tart shell

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, diced
  • 1 large egg, yolk beaten and white reserved

Filling

  • 3 cups rhubarb, cut into 1-inch pieces (about 3/4 pound)
  • 1 cup strawberries, quartered (about 4 ounces)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste or vanilla extract (See Cook's Tips)

Directions

  1. Make tart shell: In the bowl of a food processor, combine flour, 2 Tbsp sugar, and 1/2 tsp salt. Add butter. Pulse. Add egg yolk and just enough ice water for dough to hold together when squeezed. Form into a disk, wrap in plastic, and chill for 30 minutes. Form into a metal tart pan. Trim excess. Brush with egg white. Freeze until ready to fill.
  2. Line a rimmed sheet pan with foil and place on the lower rack of the oven. Preheat oven to 400°F, allowing the sheet pan to heat.  
  3. In a large bowl, toss together rhubarb, strawberries, sugar, and salt. Macerate for 30 minutes. 
  4. Strain fruit mixture into a small saucepan. Gently press to extract as much juice as possible (about 1/4 cup). Return fruit to the original bowl and set aside. 
  5. Whisk cornstarch into the juices in the saucepan and bring to a simmer over medium-high heat. Pour thickened juices over the fruit. Add lemon juice and vanilla. Toss to coat. 
  6. Transfer fruit mixture to chilled (or frozen) tart shell. Carefully place on the hot sheet pan in the oven. Bake 20 minutes. Loosely cover edges with foil to prevent over-browning and rotate the pan. Continue to bake 15 to 20 minutes, or until the fruit is tender and glossy. 
  7. Cool completely on a wire rack. Remove the tart from the pan and place on a serving plate. Refrigerate until ready to serve.

Cook’s Tips

Vanilla bean paste is made with simple syrup instead of alcohol. It contains the seeds of vanilla bean pods and is more flavorful than vanilla extract.  

Nutrition

  • Calories: 260
  • Fat: 12.0 g
  • Saturated Fat: 7.0 g
  • Trans Fat: 0 g
  • Cholesterol: 55.0 mg
  • Sodium: 115.0 mg
  • Carbohydrates: 35.0 g
  • Fiber: 2.0 g
  • Added Sugars: 16.0 g
  • Sugar: 18.0 g
  • Protein: 3.0 g