Drinks and Puddings

Strawberry and Rhubarb Tart

Our garden has the most prolific pair of rhubarb plants, and I’m doing my best to make the most of our abundant supply. There are countless lovely uses for the tart, astringent stalks of the plant (never eat the leaves – they are loaded with oxalic acid); the timeless strawberry rhubarb pie ranks high as a late Spring favorite.

In Washington State, strawberries and rhubarb herald the first warm days of summer. While I grew up with the pie version, I like to bake a tart. It seems a shame to cover the deep ruby fruit filling with a layer of pastry or struesel. The exposed fruit roasts and caramelizes, doing wonderful things for the appearance and flavor. While the tart is still hot, gently brush the fruit with a syrup of heated apricot jam thinned with water.

My flaky tart dough makes an appearance again here. The dough needs to chill for about 45 minutes in the tart pan before you add the uncooked fruit filling prior to baking. I made a double batch of dough without meaning to do so, yielding 4 single-crust 10-inch tarts. I made a tart every few days, pulling the dough I needed and keeping the rest in the fridge. The dough kept well for about a week. As with any layered, flaky dough, this one wants to be kept cold until the moment it goes into the oven.

The filling benefits from about 30 minutes at room temperature, allowing the fruit to give off a fair bit of liquid. The proper amounts of sugar and cornstarch vary depending on how sweet your berries are. You can always add a bit after things macerate for half an hour or so.

Serve this beauty warm or room temperature with a bit of crème fraiche or vanilla ice cream. Enjoy!

Strawberry Rhubarb Tart

Print Recipe
Serves: 8-12 Cooking Time: 1 Hour


  • 16 oz/450g strawberries, washed, hulled and sliced
  • 12 oz/340g rhubarb stalks, washed and cut into 1/2 inch/12mm pieces
  • Juice of one lemon
  • 1 heaping tablespoon of cornstarch
  • 3 oz/85g white sugar
  • a pinch of cinnamon
  • scant 1/2 tsp vanilla bean paste or vanilla extract
  • pinch salt
  • 1 unbaked tart shell, well-chilled



Keep your tart shell in the fridge.


Mix all of the filling ingredients in a large bowl.


Allow the filling to macerate at room temperature for 30 min to an hour.


Preheat the oven to 350°F/176°C.


Remove the tart shell from the refrigerator and fill it with the fruit mixture.


Bake until the liquid in the tart is bubbling slowly throughout.


While the tart is still hot, brush the fruit with a combination of heated apricot jam and simply syrup or a bit of water.


If you can't find rhubarb, this tart is delicious with nectarines or peaches as well.

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