Rhubarb & Strawberry Tart

This elegant Rhubarb and Strawberry Tart features a shatteringly crisp phyllo pastry crust that provides the perfect textural contrast to the soft, juicy fruit filling. The tartness of the rhubarb is beautifully balanced by the sweetness of fresh strawberries and a touch of lemon juice, creating a harmonious flavor profile that is both refreshing and comforting. Ideal for spring gatherings, brunches, or as a sophisticated dessert for a summer dinner party, this tart is visually stunning with its golden-brown pastry spirals. It is a delightful way to showcase seasonal produce, offering a light yet satisfying end to any meal without being overly heavy.

Cooking Method: Baking

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 320

Dietary: Vegetarian

Description

This elegant Rhubarb and Strawberry Tart features a shatteringly crisp phyllo pastry crust that provides the perfect textural contrast to the soft, juicy fruit filling. The tartness of the rhubarb is beautifully balanced by the sweetness of fresh strawberries and a touch of lemon juice, creating a harmonious flavor profile that is both refreshing and comforting. Ideal for spring gatherings, brunches, or as a sophisticated dessert for a summer dinner party, this tart is visually stunning with its golden-brown pastry spirals. It is a delightful way to showcase seasonal produce, offering a light yet satisfying end to any meal without being overly heavy.

Ingredients

3/4 cup Unsalted butter, melted and cooled
1 lb Phyllo pastry sheets
1 Egg white, beaten to blend
2 tb Dry breadcrumbs
2 c Fresh (1/2-inch pieces) or frozen unsweetened Rhubarb, thawed
2 c Strawberries, sliced
1 c Sugar
1/4 c Quick-cooking tapioca
1 ts Fresh lemon juice
2 tb Unsalted butter (1/4 stick), well chilled

Directions

1
Preheat oven to 425 F (218C).
2
Generously butter a 9 x 2-inch fluted tart pan with removable bottom.
3
Stack 12 phyllo pastry sheets on work surface, keeping the remainder covered with a dry towel and then a damp towel to prevent drying out.
4
Fold the left half of the pastry stack over the right half to form a book shape.
5
Unfold the top sheet, brush it very lightly with melted butter, and sprinkle lightly with sugar.
6
Repeat this process for each sheet until the last sheet on the left is opened; do not butter this last sheet.
7
Fold the right side of the stack over the left side.
8
Open the top sheet, brush with butter, and sprinkle with sugar.
9
Continue unfolding, buttering, and sugaring each sheet until the pastry stack is laid out flat.
10
Fit the stack of pastry into the prepared pan, draping the excess pastry over the rim.
11
Run a rolling pin firmly over the pan to cut the excess phyllo flush with the rim.
12
Place the pan on a baking sheet and brush the phyllo with beaten egg white.
13
Bake until light brown, about 3 to 5 minutes.
14
Remove from oven and allow the crust to cool completely.
15
Sprinkle the bottom of the cooled crust with dry breadcrumbs to create a moisture barrier.
16
In a bowl, combine rhubarb, strawberries, sugar, tapioca, and lemon juice.
17
Spoon the fruit mixture into the prepared crust.
18
Dot the fruit filling with the chilled unsalted butter.
19
Take the remaining phyllo sheets (about 4-6 sheets depending on package yield) and brush each with butter and sprinkle with sugar.
20
Cut each sheet in half lengthwise.
21
Fold each piece in half lengthwise, butter and sprinkle with sugar.
22
Fold in half two more times without buttering or sugaring, then form into 1/2- to 3/4-inch thick rolls.
23
Place the pastry rolls atop the filling around the edges of the pan, overlapping ends by 1 inch and spiraling inward toward the center.
24
For the center decoration, hold one pastry roll between your thumb and index finger, wrap the phyllo around your fingers, tuck the end under, and place in the center of the tart.
25
Brush the entire tart with some of the remaining melted butter and sprinkle with additional sugar.
26
Place the tart on a baking sheet and bake until the rhubarb is tender and the crust is golden brown, 35 to 40 minutes. Cover loosely with foil if the top browns too quickly.
27
Cool the tart completely on a wire rack before serving.
28
Loosen the tart from the pan with a knife, remove the rim, and serve at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 18.5g29%
Saturated Fat 11.5g58%
Cholesterol 48mg16%
Sodium 10mg1%
Total Carbohydrate 38g13%
Dietary Fiber 2.5g10%
Sugars 25g
Protein 3.5g8%

* 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: rhubarb, strawberry, tart, phyllo, pastry, dessert, baking, fruit, spring, summer, vegetarian, easy, homemade, brunch, sweet

Read it online: https://www.chefs-mate.com/recipe/rhubarb-strawberry-tart/