Spring has sprung, and what better way to celebrate the season's bounty than with a vibrant rhubarb strawberry tart? This recipe is a delightful balance of tart rhubarb and sweet strawberries, encased in a buttery, flaky crust. It's easier to make than you think, making it perfect for both weeknight dinners and special occasions. This easy recipe is guaranteed to become a family favorite, showcasing the best of homemade cooking and delicious dishes. It's the perfect quick dinner idea, or a stunning dessert to impress your guests.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 pound rhubarb, trimmed and chopped into ½-inch pieces
- 1 pound strawberries, hulled and sliced
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
Make the Crust:
- Whisk together flour and salt in a large bowl.
- Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the Filling:
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat.
Assemble and Bake the Tart:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Pour the rhubarb and strawberry filling into the tart shell.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
- Let the tart cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Rhubarb Strawberry Tart:
- Use fresh, high-quality ingredients: The flavor of your tart will be directly impacted by the quality of your fruit.
- Don't overmix the dough: Overmixing will result in a tough crust.
- Chill the dough thoroughly: Chilling prevents the butter from melting during baking, ensuring a flaky crust.
- Blind bake the crust (optional): For a crispier crust, you can pre-bake the crust for 15 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans.
Variations:
- Add a crumble topping: For extra texture, sprinkle a crumble topping made from oats, flour, brown sugar, and butter over the filling before baking.
- Use different berries: Replace some or all of the strawberries with raspberries, blueberries, or blackberries.
- Add a touch of spice: A pinch of cinnamon or nutmeg would complement the fruit beautifully.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Carbohydrates: Approximately 45-50g
- Sugar: Approximately 25-30g
- Protein: Approximately 3-4g
This rhubarb strawberry tart is a beautiful and delicious dessert that's perfect for any occasion. It's a healthy meal alternative (relatively speaking, for a dessert!), and a fantastic way to enjoy the flavors of spring. Enjoy!