This delicious Rustic Strawberry Rhubarb Tart recipe is perfect for a pretty spring or summer dessert. Combining the sweetness of strawberries with the tartness of rhubarb and a buttery crust, this rustic free-form tart embodies the flavors of the seasons.
A False Sense of Spring
April began with visits from our sons, one traveling from the east and the other from the west, to celebrate Easter with us. It was a casual holiday filled with warm weather, family gatherings, skiing, and laughter.
But, once again, Mother Nature lulled us into a false sense of spring by teasing us with temperatures in the seventies and the early blooming of crocuses and daffodils, only to surprise us with a sudden blast of snow and cold. I should know by now to expect these weather surprises, as they seem to happen every year, yet I am always taken aback when a cloud of white drifts down onto our doorstep.
The Beauty of Strawberries
Despite her unpredictability, Mother Nature truly got it right with strawberries. Not only are they nutritious, but they are also stunningly beautiful. It’s hard to go wrong when serving strawberries. Simply serve them in a pretty bowl with a sprinkle of sugar, and you have an elegant and delicious dessert. Pair them with a buttery crust and tart rhubarb, and you have a real winner that embodies the season’s flavors.
The Perfect Balance Between Sweetness and Tartness
The tartness of rhubarb is the ideal contrast to the natural sweetness of strawberries, creating a perfect balance of flavors. The firm texture of rhubarb adds an enjoyable bite that complements the juicy, soft strawberries. This combination brings out the best in both ingredients, resulting in a harmonious and delightful dessert.
The Charm of this Rustic Strawberry and Rhubarb Tart
I love rustic free-form tarts. They are easy to make and can look as casual or sophisticated as needed, depending on how they are garnished and displayed. The crust is rich, but the slices are thin, unlike a traditional pie, so you have the right balance for an afternoon snack or a light dessert after dinner.
Rustic Strawberry and Rhubarb Tart
Ingredients
- 2 cups rhubarb sliced into ¼ inch pieces
- 2 cups strawberries washed and sliced, reserving 4-5 whole strawberries for decorating
- ½ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla
- 1 butter pie crust below
Instructions
- Preheat oven to 400°F.
- Place sliced strawberries and rhubarb in a saucepan.
- In a small bowl, mix sugar and cornstarch.
- Sprinkle the sugar mixture over the fruit and toss until evenly coated.
- Heat the fruit on medium heat and brig to a simmer. Cook the mixture for 7-10 minutes until juices are released and thickened.
- Turn off the heat and stir the vanilla into the fruit mixture.
- Allow the fruit to cool completely.
- Roll out chilled dough on a lightly floured surface to a 15-inch diameter.
- Line a baking sheet with parchment paper or a Silpat.
- Fold the dough into quarters, transfer to the baking sheet, and unfold.
- Spread the fruit mixture in the center of the dough, leaving a 2½-inch border.
- Fold the edges of the dough over the fruit, pleating as you go, leaving the center open.
- Brush the pastry with an egg wash (egg yolk mixed with water) and sprinkle with sugar.
- Bake for 35-40 minutes until the pastry is golden brown and the fruit is bubbling.
- Once cool, move the tart to a large plate, gently pulling the parchment from underneath.
- Arrange fresh strawberries in the center of the tart.
- Serve with vanilla ice cream or whipped cream.
Butter Tart Crust
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 3/4 sticks cold unsalted butter diced
- 1/2 cup chilled water more or less as needed
- 1 egg yolk for egg wash
- Sugar for sprinkling
Instructions
- In a food processor or by hand, combine the flour, salt, and diced butter until the mixture has pea-sized butter bits.
- Gradually add chilled water, pulsing or mixing with a fork after each addition until the dough holds together. It should be slightly lumpy.
- Shape the dough into a ball, wrap in plastic wrap or wax paper.
- Refrigerate for 30 minutes to relax and chill. (At this point, you can also freeze the dough for future use.)
Discover more from Epicurean Eva
Subscribe to get the latest posts sent to your email.
Looks and sounds delicious. Also I love the presentation!
Thank you, Marika! I hope it is warming up in your part of Colorado! We still have some snow on the ground here.
I love the juxtaposition of the photos – the forest green trees in the austere white snow contrasted with the warm and lively colours of the Rustic Strawberry-Rhubarb Galette – something deeply comforting about both images.
Thank you so much Hipsterette! You are in Australia, correct? Are you in your summer or fall now?
Hi Eva
Yes, I am from Brisbane – which is the capital of Queensland (also known as the Sunshine State) – Australia. We have had a long, hot (and steamy) summer, but the switch has been turned and suddenly we are in autumn. The weather is just about perfect – crisp, fresh mornings and sunny warm days.
Regards
The Hipsterette
What would you think about using almond paste as the crust for this? I made a galette several years ago using it as the crust with a cheesecake like filling and sliced pears.
Hi Lane- I think you could add the almond paste to the crust but I don’t think you could substitute it as it would probably not hold together well. You could use almond flour and press the crust into a tart tin if you are going for a gluten free crust (although, I’d probably add an egg or even just an egg yolk to help it hold together). Are you wanting a flourless crust or is it just for the flavor variation? Eva
Really just flavor variation, not on a gluten free quest.
Then yes, you could add some almond paste. I would cut it into the flour and then add the butter. I might have to try that myself – sounds delicious!