Old Fashioned Strawberry Rhubarb Tart

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Servings: 4 Difficulty: Advanced
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A classic spring dessert featuring tender berries and tart rhubarb baked in a buttery pastry shell.
Old Fashioned Strawberry Rhubarb Tart recipe image
Old Fashioned Strawberry Rhubarb Tart recipe image
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Old Fashioned Strawberry Rhubarb Tart

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 3007.7

Description

This Old Fashioned Strawberry Rhubarb Tart captures the essence of spring with a perfect balance of sweet berries and tangy rhubarb. The filling is cooked down with orange juice and zest, creating a bright, aromatic compote that stands up to the rich, buttery pastry. The crust, made with simple pantry staples like flour, butter, and eggs, bakes into a flaky, golden shell that holds the vibrant fruit beautifully. It is an elegant yet comforting dessert, ideal for weekend brunches, garden parties, or as a special treat for family gatherings. The combination of fresh fruit flavors and homemade pastry makes this a timeless recipe that brings warmth and nostalgia to any table.

Ingredients

Directions

  1. Preheat oven to 375F (190C).
  2. In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
  3. Cut cold unsalted butter into small cubes and add to the dry ingredients.
  4. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
  5. In a small bowl, whisk the two eggs.
  6. Pour the beaten eggs into the flour mixture and stir until the dough begins to clump together.
  7. Turn the dough out onto a lightly floured surface and knead gently 5-10 times until smooth.
  8. Roll out the dough and press it into a tart pan or pie dish, trimming any excess edges.
  9. Wash, hull, and slice strawberries; rinse and cut rhubarb into 1/2-inch pieces.
  10. In a saucepan, combine filling sugar, water, orange juice, and orange zest. Bring to a boil.
  11. Add strawberries and rhubarb to the saucepan and simmer until the fruit is tender but not mushy, about 10-15 minutes.
  12. In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Stir into the fruit mixture and cook for 2 more minutes until thickened.
  13. Remove from heat and stir in butter and orange liqueur (if using). Let cool slightly.
  14. Pour the fruit filling into the prepared pastry shell.
  15. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly.
  16. Allow to cool completely before slicing to let the filling set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3007.7kcal
% Daily Value *
Total Fat 107.8g166%
Saturated Fat 58.6g293%
Cholesterol 961.0mg321%
Sodium 5485.2mg229%
Total Carbohydrate 427.8g143%
Dietary Fiber 13.0g52%
Sugars 63.7g
Protein 74.9g150%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: strawberry, rhubarb, tart, pastry, dessert, spring, fruit, baking, orange, butter, crust, filling, sweet, classic, homemade, brunch, pie, cornstarch, zest, liqueur
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