Description
A rustic, buttery tart featuring a fragrant blend of tangy rhubarb and sweet strawberries, perfect for spring gatherings.
Ingredients
Scale
- 200 g wheat flour (T45 or T65)
- 75 g cold salted butter
- 40 g sugar
- 1 large egg
- 40 ml cold water
- 350 g rhubarb, chopped
- 500 g strawberries, hulled and halved
- 15 g cornstarch
- 30 g sugar
- 2 tbsp lemon juice
- 30 g almond powder
- 1 egg yolk
- 3 tbsp slivered almonds
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch tart pan with parchment.
- In a bowl, combine flour, sugar, and cold butter; rub together until the mixture resembles breadcrumbs.
- Add the egg and cold water, mixing until a smooth dough forms. Wrap and chill for 30 minutes.
- Meanwhile, mix rhubarb, strawberries, cornstarch, sugar, and lemon juice; let sit for 15 minutes.
- Roll out the dough and fit into the tart pan.
- Spread the fruit mixture evenly over the crust.
- Sprinkle almond powder, egg yolk mixture, and slivered almonds on top.
- Bake for 35–40 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
- Use gluten-free flour for a gluten-free version.
- Store at room temperature for 2 days or refrigerate up to 4 days.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: tart, fruit dessert, rhubarb strawberry tart, homemade tart