Strawberry Rhubarb Tart
Indulge in a delicious Strawberry Rhubarb Tart, combining juicy strawberries with tart rhubarb for a perfect dessert.
Servings: 10
Calories: 381kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- 9-inch Tart Pan
Ingredients
CRUST:
- 150 grams light brown sugar about 1 ½ cups packed
- 1 ½ sticks unsalted butter melted
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
FILLING:
- 200 grams rhubarb chopped (about 2 cups)
- 200 grams strawberries chopped (1 ½ cups)
- 50 grams granulated sugar about ¼ cup
- 1 tablespoon pure vanilla extract
- 2 tablespoon cornstarch
TOPPING:
- 50 grams granulated sugar about ¼ cup
- 62.5 grams all-purpose flour about ½ cup
- 3 tablespoon unsalted butter melted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and lightly grease tart pan. Set aside.
- In a medium bowl add brown sugar and melted butter. Mix well.
- Add flour and salt and mix to combine.
- Transfer dough to tart pan and press evenly starting with the sides, then the bottom. Bake for 12-13 minutes. Set on a wire rack to cool a bit.
- Increase the oven temperature to 375F and make filling.
- In a large bowl add rhubarb, strawberry, granulated sugar and vanilla. Mix to combine and let sit for 10 minutes.
- Add cornstarch, mix well then allow it to sit for another 10 minutes.
- Using a slotted transfer the fruit to the tart pan and make topping.
- In a small bowl add sugar, flour, butter and salt and mix to combine.
- Crumble the topping over the filling and bake for 35-40 minutes (I did 39 minutes) or until crust is golden brown and the crumble has started to turn golden.
- Allow to cool on a wire rack before removing the tart from the pan. For the best texture, serve at room temperature or slightly warm. The crust will firm up considerably if the tart is chilled.
Notes
- Let It Sit: Allow the fruit mixture to rest before baking so the sugar can start drawing out the juices.
- Even Crust: Press the tart dough evenly into the tart pan to avoid thin spots.
- Wire Rack Cooling: Let the tart cool on a wire rack so the filling can fully set before slicing.
- Even Chopping: Chop the fruit into small, even pieces so the filling cooks evenly and sets properly.
- Refrigerator: Store in an airtight container for up to 3-4 days. Let the tart sit at room temperature for about 30 minutes before slicing so the crust can soften slightly.
- Freezer: Place cooled slices in a freezer-safe container for up to 3 months; wrap them tightly in plastic wrap for additional protection.
- Reheating: Warm gently in the oven at medium-low heat until heated through.
Nutrition
Calories: 381kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 357mg | Potassium: 149mg | Fiber: 2g | Sugar: 26g | Vitamin A: 552IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 2mg
