Description
Indulge in the bright flavors of summer with this Strawberry Rhubarb Tart, featuring a buttery crust and a tangy, sweet filling that balances fresh strawberries and rhubarb. Perfect for brunch or dessert, this easy-to-make tart is a crowd-pleaser.
Ingredients
Scale
- ½ cup fresh strawberries, diced
- ½ cup fresh rhubarb, diced
- ¼ cup brown sugar
- 1 tsp vanilla extract
- Juice of 1 lemon
- 1 tsp cornstarch
- 1½ cups all-purpose flour
- ½ cup cold butter, cut into small pieces
- ½ tsp salt
- Cold water, as needed
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine sliced strawberries, rhubarb, brown sugar, vanilla extract, lemon juice, and cornstarch; toss gently and let sit for 10 minutes.
- In a separate bowl, mix flour, salt, and cold butter until the mixture resembles coarse crumbs; add cold water a tablespoon at a time until a dough forms.
- Press the dough into a 9‑inch tart pan, spreading evenly to create a crust; refrigerate for 15 minutes.
- Pour the fruit filling into the crust, spreading evenly.
- Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling; let cool before serving.
Notes
For a gluten‑free crust, substitute the flour with a gluten‑free blend. If you prefer a lighter dessert, serve with a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 45
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry, rhubarb, tart, dessert