Strawberry Rhubarb Tart with Buttery Pastry Crust

Ingredients

- 2 cups strawberries, hulled and quartered
- 2 cups rhubarb, sliced
- 2 tablespoons lemon juice
- 3/4 cup sand sugar
- 1 tablespoon cornstarch
- 1 sheet butter pastry, chilled and ready-to-use

Instructions

1. Preheat the Oven
Set your oven to 375°F (190°C) and allow it to preheat thoroughly.

2. Prepare the Filling
In a large mixing bowl, combine the quartered strawberries and sliced rhubarb with the lemon juice. Sprinkle the sand sugar and cornstarch over the fruit mixture. Gently toss everything together until the fruit is evenly coated and the cornstarch is fully incorporated.

3. Shape the Tart
Unroll the chilled butter pastry sheet onto a parchment-lined baking sheet. Lightly flour a rolling pin and gently roll the pastry into a 12-inch circle.

4. Assemble the Tart
Carefully spoon the strawberry-rhubarb mixture onto the center of the pastry, leaving a 2-inch border around the edges. Fold the pastry edges over the fruit, pleating as necessary to create a rustic tart shape.

5. Bake the Tart
Place the tart in the oven and bake for about 40 minutes, until the pastry is golden brown and the filling is bubbly.

6. Cool Slightly Before Serving
Remove the tart from the oven and allow it to cool on a wire rack for about 20 minutes before slicing and serving.

Total Time

PT1H
1 hour

Type of Dish

Dessert

Keywords

Strawberry Rhubarb Tart, Butter Pastry Dessert, Summer Dessert, Easy Fruit Tart, Rhubarb Recipe, Fruit Pastry, Oven-Baked Tart, Simple Dessert, Homemade Tart, Seasonal Berries

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,200

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