Strawberry Rhubarb Tart

Fresh strawberries and rhubarb come together in this easy tart recipe with a golden crumb topping and smooth custard-style filling. This dessert is perfect when rhubarb is in season, and you want something homemade and pretty. It's full of fresh fruit flavor.

Course Dessert

Cuisine American

Keyword dessert, rhubarb, strawberry, tart

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 297kcal

Ingredients

1 pie crust store-bought or homemade*
2 eggs
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon almond extract
3 cups coarsely sliced fresh rhubarb
2 cups sliced fresh strawberries
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter cut into small pieces

Instructions

Preheat the oven to 375 degrees F.
Fit the pie crust into a 10-inch tart pan with a removable bottom, gently pressing it into the edges of the pan. Trim away any excess dough as needed, then set the prepared crust aside.
In a large bowl, beat the eggs with an electric mixer until they look lighter in color and slightly frothy. Add the granulated sugar, 3 tablespoons of flour, and the almond extract. Beat again until the mixture is smooth and well combined.
Add the sliced rhubarb and strawberries to the prepared tart crust, spreading them into an even layer. Pour the egg mixture over the fruit, letting it settle down into the berries and rhubarb.
In a small bowl, stir together the brown sugar, 1/4 cup flour, and nutmeg. Add the pieces of butter, and use a pastry blender or fork to work the butter into the dry ingredients until the mixture forms coarse crumbs.
Sprinkle the crumb mixture evenly over the top of the tart.
Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set in the center. To catch any possible drips, place a baking sheet or a piece of aluminum foil on the oven rack below the tart while it bakes.
Let the tart cool completely, about two hours. Once cooled, remove the outer ring of the tart pan. If desired, carefully slide the tart off the bottom of the pan before slicing.
Cut into wedges, serve, and enjoy.

Notes

*Need a pie dough recipe? Try my go-to pie dough recipe.

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