If you’ve been searching for a dessert that perfectly marries tartness and sweetness with a delicate, buttery crust, then you’re going to adore this Rhubarb and Strawberry Tart Recipe. This tart bursts with vibrant colors and fresh flavors, blending the slightly tangy rhubarb with the juicy sweetness of strawberries. The almond-infused crust and the subtle hint of cardamom add complexity and warmth, making every bite feel like a comforting hug on a plate. Whether you’re an experienced baker or just looking to impress friends, this recipe delivers a showstopping dessert filled with love and seasonal freshness.
Ingredients You’ll Need
Every ingredient in this Rhubarb and Strawberry Tart Recipe is carefully chosen to create the perfect balance of flavors, textures, and colors. The combination of flours and spices enriches the crust, while the fresh fruit filling shines with natural sweetness and a touch of zing.
- 2¼ cups all-purpose flour: The backbone of the tart crust, providing structure and tenderness.
- 1 cup almond flour: Adds a nutty flavor and soft crumb to the dough and frangipane.
- â…“ cup granulated sugar: Sweetens the dough slightly without overpowering the fruit.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter, chilled and cubed: Crucial for creating that flaky, melt-in-your-mouth crust.
- 1 large egg: Binds the dough ingredients together for the perfect texture.
- 1 tablespoon ice water: Adds moisture just enough to bring the dough together without it getting sticky.
- 2 teaspoons vanilla bean paste: Brings warm, sweet aromatic depth to the crust and frangipane.
- 1 teaspoon lemon zest: Lifts the flavor profile with bright citrus notes.
- ¼ teaspoon ground cardamom: Adds a subtle exotic spice that complements the fruit beautifully.
- ½ cup unsalted butter (softened): Essential for the frangipane seal layer that protects the crust.
- ½ cup granulated sugar (frangipane): Sweetens the creamy almond filling beneath the fruit.
- 1 large egg (frangipane): Gives the frangipane its rich, silky texture.
- ½ cup almond flour (frangipane): Creates that luscious almond filling that stops soggy crusts.
- 1 pound rhubarb, trimmed and cut: The star of the show, tart and refreshing.
- 1 pound strawberries, hulled and halved: Adds natural sweetness and juicy bursts of flavor.
- ½ cup granulated sugar (fruit filling): Balances the tartness in the fruit filling.
- ¼ cup honey: Gives a warm sweetness and beautiful glossy finish.
- 2 tablespoons tapioca starch: Thickens the fruit filling without any gumminess.
- 1 tablespoon fresh lemon juice: Brightens and enhances the fruit flavors.
- ½ teaspoon ground ginger: Adds subtle spice warmth to the filling.
- 1 large egg (for egg wash): Creates a golden, shiny crust rim.
- 1 tablespoon water: Mixed with egg for the perfect wash.
- 1 tablespoon coarse sugar: Sprinkled on top for a delightful crunch.
How to Make Rhubarb and Strawberry Tart Recipe
Step 1: Prepare the Tart Dough
Start by mixing the all-purpose flour, almond flour, granulated sugar, and salt in a bowl until combined. Then, cut the chilled butter into the dry ingredients until the mixture resembles pea-sized crumbs. This step is essential for achieving the flaky texture that makes this crust so delightful. Add the egg, vanilla bean paste, lemon zest, and cardamom, and gently mix until the dough just begins to form. Add ice water only if needed. Shape the dough into a disk, wrap it tightly, and chill for at least 30 minutes to keep the butter cold.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F. Roll out your chilled dough into a 12-inch circle on a floured surface, then carefully transfer it to a 9-inch tart pan. Trim any excess dough, prick the bottom with a fork to prevent air bubbles, and line with parchment paper and pie weights. Bake for 20 minutes to start setting the crust. Remove weights and parchment, bake for an additional 5 minutes until the edges just turn golden. This process ensures your crust holds its shape and won’t shrink during the final bake.
Step 3: Make and Bake the Frangipane Seal
Lower the oven temperature to 350°F. Cream softened butter and sugar until fluffy, then whisk in the egg and vanilla bean paste. Fold in the almond flour gently. Spread this mixture evenly over the warm baked crust in a thin layer to create a moisture barrier that will protect your crust from sogginess. Bake for about 10 minutes until the frangipane is set but not browned.
Step 4: Prepare the Fruit Filling
In a large bowl, toss together the chopped rhubarb, halved strawberries, granulated sugar, honey, tapioca starch, lemon juice, lemon zest, and ground ginger. Let the fruit rest for 10 minutes. This step is crucial because the sugar draws out the fruit’s juices, while the tapioca starch thickens the mixture to create a shiny, firm filling once baked.
Step 5: Assemble and Bake the Tart
Spread the macerated fruit mixture evenly over the frangipane layer in your tart shell. Whisk together the egg and water to make the egg wash, then brush it around the crust’s rim. Sprinkle with coarse sugar for that extra sparkle and crunch. Bake the tart at 350°F for 40 to 45 minutes, or until the filling is bubbly and the crust turns a rich golden color. The bubbling filling signals it has thickened perfectly.
Step 6: Cool and Serve
Don’t rush this part. Once removed from the oven, cool your tart on a wire rack for at least two hours before removing the tart pan rim. This patience pays off with neat, clean slices and a filling that holds its shape beautifully.
How to Serve Rhubarb and Strawberry Tart Recipe
Garnishes
When serving your Rhubarb and Strawberry Tart Recipe, a dusting of powdered sugar or a light drizzle of whipped cream elevates the elegance and balances the tart fruit flavors. Fresh mint leaves also add a pop of color and a refreshing aroma that complements the berries beautifully.
Side Dishes
This tart pairs wonderfully with a scoop of vanilla ice cream or a dollop of crème fraîche to add creaminess that contrasts with the crisp fruit topping. For a lighter touch, serve alongside a simple green salad with a citrus vinaigrette to keep things fresh and balanced.
Creative Ways to Present
Try serving individual mini tarts made with the same recipe for a charming dessert platter. Alternatively, arranging thin slices in a fanned pattern on top of the tart adds an artistic flair. You can also sprinkle toasted almond slices on top before baking for an extra crunch and nuttiness.
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb and Strawberry Tart Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container to maintain freshness and avoid moisture absorption.
Freezing
You can freeze the tart once it has cooled completely. Wrap it tightly in plastic wrap and then aluminum foil to protect against freezer burn. It will keep well for up to 1 month. Thaw it overnight in the refrigerator before serving.
Reheating
To bring back that freshly baked warmth, reheat slices of the tart in a low oven at 300°F for about 10-15 minutes. Avoid microwaving to preserve the flaky crust and texture of the fruit filling.
FAQs
Can I substitute frozen rhubarb and strawberries for fresh?
While fresh fruit is ideal for the best texture and flavor in this Rhubarb and Strawberry Tart Recipe, you can use frozen as a substitute. Just thaw and drain excess liquid beforehand to prevent a soggy tart.
What can I use if I don’t have almond flour?
If almond flour isn’t available, you can substitute with finely ground hazelnuts or all-purpose flour, but the tart will lose some of its signature nuttiness and softness.
Is cardamom necessary in the tart dough?
Cardamom adds a unique, warm spice note that enhances the flavor depth, but it’s optional. If you’re not a fan, feel free to omit it or replace it with a pinch of cinnamon or nutmeg.
How do I prevent the crust from getting soggy?
The frangipane layer is key to preventing a soggy crust by acting as a moisture barrier. Also, blind baking the crust and proper chilling helps keep it crisp and flaky.
Can this tart be made vegan?
For a vegan version, you can replace butter with a plant-based margarine and use flaxseed or aquafaba instead of eggs. Keep in mind this will slightly change the texture but still produce a delicious tart.
Final Thoughts
You truly can’t go wrong with this Rhubarb and Strawberry Tart Recipe. Its fantastic blend of tangy and sweet fruit, paired with a buttery, almond-infused crust, creates a dessert that’s both impressive and comforting. Whether for a special occasion or simply a weekend treat, I encourage you to give this tart a try and enjoy the joyful baking process and delicious results.
Print
Rhubarb and Strawberry Tart Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb and Strawberry Tart is a delightful springtime dessert featuring a flaky almond-infused crust, a moist frangipane layer acting as a moisture barrier, and a luscious, glossy filling of macerated rhubarb and strawberries. Balanced with hints of lemon zest, cardamom, and ginger, this tart combines tart and sweet flavors for an irresistible treat perfect for gatherings and special occasions.
Ingredients
For the Tart Dough
- 2¼ cups all-purpose flour
- 1 cup almond flour
- â…“ cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into ½-inch cubes
- 1 large egg
- 2 teaspoons vanilla bean paste
- 1 teaspoon lemon zest
- ¼ teaspoon ground cardamom
- 1 tablespoon ice water (add up to 1 tablespoon more if needed)
For the Frangipane Seal
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- ½ cup almond flour
For the Fruit Filling
- 1 pound rhubarb, trimmed and cut into ½-inch pieces
- 1 pound strawberries, hulled and halved
- ½ cup granulated sugar
- ¼ cup honey
- 2 tablespoons tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground ginger
For the Egg Wash and Topping
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar
Instructions
- Prepare the Tart Dough: In a mixing bowl, whisk together 2¼ cups all-purpose flour, 1 cup almond flour, ⅓ cup granulated sugar, and 1 teaspoon salt. Use a pastry cutter to cut in 1 cup chilled, cubed unsalted butter until the mixture resembles pea-sized crumbs. Add 1 large egg, 2 teaspoons vanilla bean paste, 1 teaspoon lemon zest, and ¼ teaspoon ground cardamom, mixing until the dough starts to come together. If too dry, add up to 1 tablespoon ice water. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes to ensure flakiness.
- Pre-bake the Tart Shell: Preheat the oven to 375°F. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer gently to a 9-inch tart pan with a removable bottom, trimming excess dough. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 20 minutes to set the shape, remove weights and parchment, and bake an additional 5 minutes until the edges are lightly golden.
- Prepare and Bake the Frangipane Layer: Lower oven temperature to 350°F. Cream ½ cup softened unsalted butter with ½ cup granulated sugar until fluffy. Beat in 1 large egg and 1 teaspoon vanilla bean paste until well combined. Stir in ½ cup almond flour until smooth. Spread this mixture evenly over the warm tart crust in a ¼-inch thick layer. Bake for about 10 minutes until set but not browned; this layer seals moisture from the fruit filling to keep the crust crisp.
- Macerate the Fruit Filling: In a large bowl, combine 1 pound chopped rhubarb, 1 pound halved strawberries, ½ cup granulated sugar, ¼ cup honey, 2 tablespoons tapioca starch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and ½ teaspoon ground ginger. Toss gently to coat the fruit evenly. Let it rest for 10 minutes to macerate and allow tapioca starch to activate, ensuring a nicely thickened, glossy filling.
- Assemble and Bake the Tart: Pour the macerated fruit filling into the partially baked tart shell, spreading evenly. Whisk together 1 large egg and 1 tablespoon water to create an egg wash. Brush the tart rim with the egg wash and sprinkle 1 tablespoon coarse sugar on top. Bake at 350°F for 40 to 45 minutes, or until the filling bubbles and the crust becomes a golden brown, indicating the filling has set properly.
- Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least two hours before removing the tart pan rim. This cooling period is essential for the filling to fully set, allowing the tart to be sliced neatly for serving. Enjoy this vibrant, flavorful tart at room temperature or slightly chilled.
Notes
- Chilling the dough helps maintain a flaky texture by keeping the butter cold.
- Using pie weights prevents the crust from puffing up during the initial bake.
- The frangipane layer protects the crust from becoming soggy by forming a moisture barrier.
- Resting the fruit mixture before baking enhances flavor and ensures the filling thickens properly.
- Allowing the tart to cool completely is vital for clean slices and perfect presentation.
- You can substitute honey with maple syrup for a different subtle sweetness profile.
