This strawberry rhubarb tart is one of the best – if not THE best – dessert I have ever made. It’s everything you’d want in a spring/summer dessert. If you love a strawberry rhubarb crumble or crisp, this is the dessert for you. Perfect for dinner parties, brunch, book club or card club. Everyone will rave about this and beg for the recipe.
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Strawberry Rhubarb Tart
Ingredients
- 1 puff pastry sheet
- 1 egg for egg wash
Strawberry Rhubarb Filling
- 2 cups fresh strawberries, cleaned and diced
- 1 cup fresh rhubarb, cleaned and diced
- 1/4 cup sugar
- 1 Tbsp corn starch
- 1 tsp orange zest
- 1/2 tsp vanilla
Crumble Topping
- 1/2 cup all purpose flour
- 1/2 cup quick oats
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp cold butter, cubed
Instructions
- Preheat oven to 400 degrees.
- Thaw puff pastry until pliable. Using a rolling pin, roll out puff pastry sheet until it reaches approximately 10 x 13 inches in size. *It doesn't have to be that exact size, but close.
- Make strawberry rhubarb filling. In a bowl, mix together strawberries, rhubarb, sugar, corn starch, orange zest and vanilla.
- Make crumble topping. In a bowl, mix together flour, quick oats, light brown sugar, cinnamon and salt. Cube cold butter. Using your hands, squish the butter into the mixture until fully incorporated. The consistency should be like sand. This will take several minutes.
- Cut puff pastry into 6 even pieces. Place on a parchment lined baking sheet. Score the edges of each piece with a knife. Prick the center rectangle of each piece with a fork several times.
- Brush the edges with egg wash (1 egg beaten with 1 tsp water).
- Fill each piece with strawberry rhubarb filling, avoiding the edges brushed with egg wash.
- Top each piece with crumble topping.
- Bake at 400 degrees for 16-19 minutes or until golden brown.
- Let cool. Serve with a scoop of vanilla ice cream.
- Enjoy!
ORANGE ZEST AND VANILLA NOTES
It’s important to make sure to include the orange zest and vanilla in this recipe. A lot of crumble/crisp recipes do not include these two ingredients, but they really enhance the flavor of this dessert. I grew up in a household that often skipped ingredients like orange zest, but trust me when I tell you to keep it in this strawberry rhubarb tart.
MAKE AHEAD NOTES
You may be wondering if this can be made ahead to save time on party prep the day of your event, gathering or party. Tarts, in my opinion, are really best served the same day.
DOUBLE NOTES
This recipe is great doubled if you want to make 12 pieces.
STRAWBERRY RHUBARB CRUMBLE OR CRISP OPTIONS
If you’re not able to make this the day of your party, you can also use the base of this recipe to make a crumble or crisp instead. To do so, simply toss the strawberry rhubarb filling into a greased 8 x 8 baking dish. Bake at 400 degrees for 30-35 minutes or until golden brown. Allow to cool and serve it up with vanilla ice cream. It’s absolutely delicious!
KITCHEN TOOLS AND EQUIPMENT
You will need a few standard kitchen tools for this recipe including a pastry brush for the egg wash and a baking sheet. You can find many of my favorite kitchen tools here.
MORE DESSERT RECIPES
Looking for other delicious dessert recipes? Try my Lemon Drop Puff Pastry Flowers or my No Bake Cheesecake Lemon Cups! You can’t go wrong with either one.
BRUNCH MENU RECIPES
Looking for other brunch menu ideas? Try my Ham Cheese and Broccoli Breakfast Casserole, or my Sausage Egg and Cheese Hashbrown Breakfast Casserole. Both are crowd pleasers!
Thanks for stopping by my corner of the internet!
-The Chic(ish) Chick
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