strawberry rhubarb tart

June 29th, 2011

You’re welcome.

If you guys don’t already have Fourth of July baking plans, let me put this one on your list.  It’s as simple as you can get, using the best fresh summer ingredients for tons of flavor.  Throw in a half hour of cooking time, and you’ve got a dish that’s going to seriously wow any party you take it to.

Even if the party is just your family in the backyard.

(Which, we all know, is basically the best kind.)

I was on my way home a few weekends ago when I saw the most gorgeous, bright red rhubarb at Grand Central Market — not the green-pink kind you usually see this time of the year, but gorgeous, vibrant stalks of it. 

I was so excited that I immediately tweeted about it, and Jen planted the idea of a rhubarb simple syrup in my head.  My version is a little thicker and more rustic — not strained or blended — but it’s hearty enough for this tart and delicate enough for cocktails (coming up soon!).  The perfect mix.

Strawberry Rhubarb Tart Recipe


1 (8-ounce) sheet frozen puff pastry, thawed
1/2 cup plus 1 tablespoon water
2 cups strawberries, trimmed and sliced
1 cup sliced rhubarb (1 large stalk)
1/4 cup plus 1 tbsp sugar
1 teaspoon pure vanilla extract


In a small saucepan, cook the rhubarb on medium-low heat with 1/4 cup of sugar, vanilla extract and 1/2 cup of water until broken down and tender, about 20 minutes (add more water if it runs too low). 

Preheat to 375 degrees.  Line a baking sheet with parchment paper and roll the pastry into a large square.  Cut the pastry into a large circle by trimming the corners.  Spoon the rhubarb mixture into the circle, leaving about a 1-inch border around the edges.  Spread strawberries in an overlapping pattern over the rhubarb — use the end pieces of the sliced strawberries in the middle of the circle to get the style I used. 

Fold the pastry over itself, to cover the outer edges of the strawberries.  Pierce the pastry lightly with a fork, and brush the top of the pastry with water.  Sprinkle 1 tbsp sugar over the strawberries. 

Bake for about 25 minutes, or until the pastry is starting to turn golden.  Serve with whipped cream or ice cream!

Tags: desserts · food

14 responses so far ↓

  • 1 Megan // Jun 29, 2011 at 9:44 am

    This looks awesome! And pretty to boot!

  • 2 Alice C. // Jun 29, 2011 at 10:11 am


  • 3 Jen // Jun 29, 2011 at 11:22 am

    Thanks for the shoutout!  And so glad I could help inspire this luscious looking tart!

  • 4 Joanne // Jun 29, 2011 at 12:33 pm

    Sprinkle a few blueberries on top and you’ve got an ideal 4th of July treat!

  • 5 Sarah H // Jun 29, 2011 at 1:15 pm

    Just looking at these photos is making my sweet tooth come alive 🙂 And the amazing thing is that the recipe looks simple enough that even I could pull it off…  Thanks for the recipe, Katy! I also like the comment above mine (Joanne’s) idea of throwing some blueberries on top!


  • 6 Emily // Jun 29, 2011 at 6:11 pm

    This looks divine! Strawberries are so delicious this time of year and this looks simple enough! Recently came across your blog through GG and now I’m a new follower! Love! cheek out my Nutella peanut butter brownies!
    Recipes Fashion Marriage

  • 7 elle marie // Jun 30, 2011 at 1:53 am

    This looks scrumptious katy, you make me want to bake even on vay-cay!

  • 8 Laila // Jun 30, 2011 at 12:57 pm

    It looks georgeos! I want to try it! 😀

  • 9 Leslie // Jun 30, 2011 at 6:46 pm

    Seriously easy!  I love it!  Fresh and simple, just how summer should be!

  • 10 Inventive Vegan // Jul 1, 2011 at 8:09 am

    I have a huge weakness for rhubarb.  I have absolutely no self control and basically eat rhubarb desserts for a month or so.  Making this for the fourth of July!

  • 11 Frederike // Jul 16, 2011 at 8:02 am

    I was looking for a recipe to make for my girls tonight, we are getting together after months of being apart because of our travels, studies and work. Dessert was my task, and this tart is in the oven right now! The combination of rhubarb and strawberries always work, normally I turn them into a crumble, but today I felt like making something different. Thank you!

  • 12 fresh rhubarb cocktail | Sugarlaws // Jul 26, 2011 at 6:16 am

    […] back when I made this strawberry rhubarb tart, and I promised you guys a cocktail recipe that features the same rhubarb syrup? Well, this pretty […]

  • 13 weight loss // Apr 16, 2012 at 9:00 am

    This will be a fantastic dessert for me! Especially that it’s made of real fruits! I will definitely bake this!

  • 14 girard // Jun 24, 2019 at 9:20 am

    aimerais recevoir c,est recette dans ma boite de réseption

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