I just learned that May is national strawberry month! Also, last weekend was Mother’s day. Unfortunately my mother lives in South Carolina so, it’s been a long time since I’ve been able to spend it with her. I am very fortunate to live close to The Boyfriends mom who I consider a second mom. This year we prepared a lunch for her consisting of spinach and kale salad, roast chicken, tomato cobbler, extra biscuits, and this strawberry rhubarb tart.
This dessert is pretty easy to make. I think the tart dough is much more forgiving than pie dough. I love the flavors of strawberry and rhubarb together, sweet and tart. While in Charleston, I found the most beautiful looking rhubarb at the downtown farmer’s market. It had such a dark red color I just had to buy it. I considered making a strawberry rhubarb coffee cake, strawberry rhubarb jam, and a pie, but settled on this delicious tart.
One change I will definitely make next time is going over the top with a jam glaze to add some shine. I simply didn’t have the jam or the time to run to the store this go round. Also, my tart filling was a bit drier than I expected. It didn’t have the dreaded juice puddle and soggy crust, but I did expect a little bit more juice. I suspect this is because my strawberries were not as ripe as they could have been. The tart was still amazingly delicious, I would not share a recipe with you that wasn’t! Some people may prefer a juicier or drier tart. As I make this recipe again I’ll post my findings on what contributes to the juiciness. Or maybe you can try it out and share with me!
I hope you all enjoy!
Strawberry Rhubarb Tart
Ingredients
- Crust:
- 1 1/4 cups AP flour, extra for dusting
- 1 large egg yolk
- 1 tsp. coarse salt
- 1 Tbsp. sugar
- 8 Tbsp. cold unsalted butter, cut into cubes
- 1/3 cup ice water
- 4 cups rhubarb, cut into 1-inch pieces
- 11/2 pints strawberries, hulled and quartered
- 1 tsp. cinnamon
- 2 Tbsp. corn starch
- 3/4 cup light brown sugar
- 2 tsp. granulated sugar
- 1 Tbsp. lemon juice
Filling:
Directions
- Preheat oven to 350 °F
- In a food processor add flour and salt and pulse to combine. Add cold butter and pulse until butter is pea-sized. Beat the egg yolk with ice water until mixed and pour over flour mixture in processor. Pulse until mixture comes together and forms a dough
- On a floured surface gather dough into a flattened ball. Roll dough and place in 10-inch tart pan. Press dough into all corners of the pan. Place parchment paper on dough and add baking weights or beans. Blind bake on middle oven rack for ~10 minutes. Remove paper and weights and bake ~20 minutes until lightly browned. Remove from oven.
- In a large bowl add rhubarb, strawberries, brown sugar, granulated sugar, lemon juice, corn starch, and cinnamon. Mix until combined.
- Spoon filling into tart pan and bake ~60 minutes until filling is bubbly. Remove from oven and let cool on wire rack.
Recipe Tips:
- I placed my butter in the freezer before using to ensure it stayed cold before baking. Not frozen, but very cold. The food processor will do a good job of chopping it up
- Make sure your strawberries are very ripe. I think mine were a bit under ripe (notice the white centers) so not much juice formed; can always add a few Tbsp. of apricot jam or melted butter to add more liquid component and richness (butter). I was still very happy with the overall tart
- No rhubarb available? No worries! Replace rhubarb with more strawberries for a tart of roasted strawberry goodness
- Place a baking sheet lined with foil underneath your tart while baking to catch any overflowing juices
- Use a glaze to create a shine on top of your tart. An example recipe can be found here
- Eat by itself or pair with whipped cream or mascarpone on the side
This looks absolutely delicious, and love the vibrant colours too. I never would have thought to put strawberries and rhubarb together, makes so much sense!
LikeLike
I really must get my hands on some rhubarb before it disappears for another year! Thank you for this delicious reminder. Strawberries really are rhubarb’s best friend, and they sound as sweet as ever in this tart.
LikeLiked by 1 person
I agree! Strawberries and rhubarb are a perfect match!
LikeLike
This looks beautiful and delicious!! Reminds me of my grandmother who always grew rhubarb in her yard!
LikeLiked by 1 person
Thank you! Believe it or not it’s not that common in Houston so if I buy it the cashiers usually give me weird look like what is this stuff?!😆
LikeLike