Strawberry Rhubarb Tart
A delightful tart combining the sweetness of strawberries with the tartness of rhubarb.
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Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold, cut into cubes
- 0.25 cup sugar
- 1 pinch salt
- 2-3 tablespoon cold water
Filling
- 2 cups strawberries hulled and sliced
- 2 cups rhubarb chopped
- 0.75 cup sugar
- 3 tablespoon cornstarch
- 1 teaspoon vanilla extract
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together.
Press the dough into a tart pan. Chill in the refrigerator while preparing the filling.
In another bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Mix well.
Pour the filling into the chilled crust. Bake for 45 minutes or until the crust is golden and the filling is bubbly.
Let the tart cool before serving.
Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg
Rhubarb, Strawberry, Tart