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Tips and Tricks: Strawberry Rhubarb Tart

We are excited to share with you another recipe from our bakery! This Strawberry Rhubarb Tart is a favorite among our guests and staff. Sweet strawberries and bitter rhubarb on a flaky pastry crust make this tart one the whole family will enjoy. Our head baker, Tiffany, has hand-crafted this recipe to ensure every bit of it is delicious.

What you will need:

  • 2 1/2 cups red rhubarb
  • 2 1/2 cups strawberries
    • Note from Tiffany: Both fresh and frozen fruit are fine to use for this recipe. Using frozen fruit is helpful when the fruit is out-of-season so the tart can be made year-round.
  • 1 1/2 cups sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 3 tbsp butter, diced
  • 3 tbsp cornstarch
  • Egg wash
  • Crystal sugar for garnish
  • Pillsbury pie crust, unbaked
    • Note from Tiffany: Do not use an off-brand pie crust. Stick with the dough boy.

What you will do:

  1. Take strawberries and rhubarb and place into 2 quarts or larger saucepan.
  2. Place saucepan over medium-low heat and add in sugar.
  3. Stir fruit and sugar together until dissolved.
  4. Add lemon zest, lemon juice, cinnamon, and vanilla and cook until boiling.
  5. Add diced butter.
  6. Cook until completely melted.
  7. Bring pie filling back up to boiling (candy/syrup like texture).
  8. While waiting for filling to boil, take cornstarch and mix with three tbsp of water to create a slurry.
  9. Stirring continuously, add slurry until desired thickness is reached.
  10. Place filling in shallow pan and chill for anywhere from 2 hours to overnight.
  11. Once cooled, take unbaked pie crust out of refrigerator and let sit at room temp for 15 minutes.
  12. Place rolled out pie shell on parchment sheet pan.
  13. Take one heaping cup of filling and place in middle of pie crust.
  14. Crimp sides to keep filling in place.
  15. Brush outer crust with egg wash and sprinkle with crystal sugar.
  16. Place in oven at 375 degrees for 25-30 minutes or until golden brown and filling is bubbling.
  17. Remove tart from oven and allow to cool to room temp.
  18. Cut into 8 slices and add a dollop of fresh whipped cream.
  19. Enjoy!

Watch the video below to see step-by-step how Tiffany makes this yummy dessert.

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