Rustic Strawberry Rhubarb tarts

How to make the perfect rustic strawberry rhubarb tarts

• Look for thin stalks of bright red rhubarb.  Thick stalks can be quite tough and stringy.  
• Pick out the reddest strawberries you can find.  Try to avoid buying strawberries that are white and flavorless.  
• Purchase strawberries and rhubarb that are organically grown.  Purchase the best available.  If you’re lucky, you have homegrown rhubarb and strawberries.
• Use a buttery tender pie crust like my recipe here:  Pie Crust 101 Tutorial

Prep the fruit filling

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1. Wash and slice rhubarb into 1/-2 inch slices.
2. Wash and slice strawberries.
3. In a medium-size bowl add sliced rhubarb and strawberries. Add the tapioca, a pinch of sea salt, honey and a teaspoon of pure vanilla extract.
4. Stir the mixture.  Set aside.

Galette Assembly

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1. Divide pie crust into 4 equal pieces.
2. Roll out each fourth of dough into an 8-inch circle.
3. Add approximately 1/2 cup of the strawberry rhubarb mixture.
4. Bring the dough up around the filling and create pleats around the filling.  
5. Divide the butter into fourths and place a piece on top of each tart.  Adding a dot of butter gives the filling a bit of richness. Brush with cream.
6. Sprinkle with a bit of cane sugar.

Bake to perfection

Bake in a preheated 400 degree F oven for 20-25 minutes or until golden brown and the filling is bubbling a bit. 

5 from 2 votes

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Rustic Strawberry Rhubarb Tarts

I love making rustic looking food. No need for special-use pans. I think grandma would approve of these strawberry-rhubarb tarts.

Course Dessert

Cuisine American

Keyword rustic strawberry rhubarb tarts, strawberry rhubarb tart recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 tarts

Calories 220 kcal

Author Janet Barton

Ingredients

• 2 cups rhubarb, sliced into 1/2-inch pieces 230 g
• 2 cups strawberries, sliced. 230 g
• 1/4 cup honey or to taste 60 ml
• 2 teaspoons instant tapioca
• pinch of sea salt
• 1 vanilla bean scraped or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• 1 recipe for 1 pie crust divided into fourths
• 2 tablespoons cream 30 ml
• 1 tablespoon sugar I'm using evaporated cane juice sugar
• 1 tablespoon butter cut into fourths

Instructions

1. Wash and chop rhubarb and strawberries.  Place in a medium size bowl and add honey, tapioca, sea salt, and vanilla.  Stir.  Set aside.

2. Roll each portion of pie dough into an 8-inch round. Place 1/2 cup of the strawberry mixture into the center. Bring the sides of the dough up around the filling and make pleats going around each tart.
   

3. Brush with cream and sprinkle with sugar. Dot with butter. Bake in a preheated 400 F oven for 20-25 minutes or until golden brown. Makes 4 6-inch tarts.

Recipe Notes

• Look for thin stalks of bright red rhubarb.  Thick stalks can be quite tough and stringy.  
• Pick out the reddest strawberries you can find.  Try to avoid buying strawberries that are white and flavorless.  
• Purchase strawberries and rhubarb that are organically grown.  Purchase the best available.  If you're lucky, you have homegrown rhubarb and strawberries.
• Use a buttery tender pie crust like my recipe here:  Pie Crust 101 Tutorial
• Gluten Free or Paleo options: This can be easily made into a crisp using Against All Grain Paleo Granola.  Top with whipped coconut cream.  I think this would be an amazing dessert. Substitute 1 teaspoon coconut flour for the tapioca Substitute coconut oil for butter

Nutrition Facts

Rustic Strawberry Rhubarb Tarts

Amount Per Serving

Calories 220 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g20%

Cholesterol 17mg6%

Sodium 75mg3%

Potassium 307mg9%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 24g27%

Protein 1g2%

Vitamin A 260IU5%

Vitamin C 47.2mg57%

Calcium 69mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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