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
Scale
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.
