You know you are in peak spring season when scarlet stalks of rhubarb and ruby red strawberries pop up at the market. Baked together, the sweetness of the fruit and tart rhubarb combine to create the most vibrant and delicious strawberry rhubarb tart.
Where a whole, traditional strawberry rhubarb pie might be a bit fussy, this rustic galette-style tart is easier to make and quick to bake. It has the same flaky, buttery crust, a jammy fruit center and a show-stopping dessert all in one. Feel free to use your favourite pie dough or store-bought pastry.
ingredients
directions
Preheat the oven to 400°F. Set aside 2 tablespoons of sugar for the whipped topping.
In a mixing bowl, add the rhubarb, strawberries, the remaining sugar, cornstarch, and lemon juice. Let stand but do not stir.
Place a large piece of parchment paper on your work surface. Lightly dust with flour. Roll out the pie dough until 12 to 14-inches in diameter, about ¼-inch thick. Sprinkle the almond or semolina flour in the center, if using. This will help soak up some of the fruit juices and keep the bottom of the tart nice and crisp.
Use a large spoon to gently fold the fruit mixture. Spoon the fruit onto the pie dough, leaving a 1 to 2-inch border around the edge. You will need to pile the fruit in the center to fit.
Lift the edges of the dough and fold in toward the center. Go all the way around the tart, pressing to seal.
Brush the edges of the dough with some of the heavy cream (save the rest for whipping later) and sprinkle with sugar.
While staying on the parchment paper, carefully slide the tart onto a rimmed baking sheet. Bake for 35 to 40 minutes. When done, the tart crust will be golden brown. Make sure the juices in the filling are bubbling to ensure that they will thicken when cooled.
Cool the tart for at least 1 hour before slicing.
To serve, whip together the reserved sugar and remaining cream until thickened and they hold medium peaks. Dollop or pipe whipped cream on each slice and top with fresh strawberries, or as desired.
