{"id":17488,"date":"2025-06-26T18:10:53","date_gmt":"2025-06-26T18:10:53","guid":{"rendered":"https:\/\/cocinando.us\/?p=17488"},"modified":"2025-06-26T18:10:53","modified_gmt":"2025-06-26T18:10:53","slug":"strawberry-rhubarb-tart","status":"publish","type":"post","link":"https:\/\/cocinando.us\/?p=17488","title":{"rendered":"Strawberry Rhubarb Tart"},"content":{"rendered":"


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There\u2019s a certain ease and simplicity to free-form tarts like this. Sometimes they\u2019re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it\u2019s in season, without a lot of fuss.<\/p>\n

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At the beginning of summer, when rhubarb\u00a0is still lingering around, and strawberries are elbowing their way forward, it\u2019s a good thing the two go so well together. And I\u2019m happy to help them hook up.<\/p>\n

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I remember a neighbor had a big rhubarb plant in their backyard and we used to dip the raw stalks in a cup of sugar and eat them. (Somehow, we knew not to eat the leaves, which are toxic.) I still remember, not just the fact that you could get free food from the earth, but that something could have so much flavor. Some kids aren\u2019t fond of things that are tangy but I\u2019ve always loved the contrast of sweet and tart.<\/p>\n

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Recently I was so excited to find such beautiful berries that I bought three big baskets of them. I made a little batch of Strawberry Rhubarb Jam<\/a>, and another batch of Strawberry Vodka<\/a>, both of which I hope will prolong the season\u2026unlike this tart, which lasted not so long around here.<\/p>\n

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I first learned to make tarts like this from Jacques P\u00e9pin, when he came to work with us\u00a0and began his shift by rolling out dough for fruit tarts. He actually double-doughed his tarts, rolling out two rounds of dough, and sandwiching the fruit between the two.<\/p>\n

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Being French, he brushed the top with lots of butter and liberally dusted the top with sugar. Today I usually make them open-faced, but do brush the crust with lots of butter and a generous sprinkling of sugar, which makes a crunchy crust, and is a nice contrast to the tender fruit-forward filling.<\/p>\n

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When I posted a picture of this tart on social media, with a promise to share the recipe, a friend, Ann Mah<\/a>, asked me how I dealt with all the juice from rhubarb, which can exude a moderate amount. Hothouse rhubarb is generally redder in color\u00a0and holds its color better than\u00a0field-grown rhubarb once baked. However, I\u2019ve never found much of a correlation between if it\u2019s grown indoors or out, and how much juice it exudes.<\/p>\n

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That said, as insurance, I sprinkle the dough with a little bit of almond flour<\/a>\u00a0to absorb any errant juices. But I don\u2019t mind things being a little bit messy; a friend\u2019s Norwegian grandmother once told me that if pie doesn\u2019t fall apart when you slice it, it\u2019s not going to be any good. This tart slices nicely but tastes great. So you\u2019re getting the best of both worlds here, in more ways than one.<\/p>\n

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Strawberry Rhubarb Tart<\/h2>\n
I often sprinkle a little almond flour<\/a> on the tart dough, to soak up any extra juices that may come out of the fruit when it’s baking. You can use cracker or bread crumbs, crumbled amaretti cookies, a bit of flour, or leave it out. <\/p>\n

For those who want to reduce the sugar, feel free to cut the sugar in the filling down to 1\/2 cup (100g). For another variation, you could swap out fresh pitted cherries for the strawberries, or mix a basket or two of raspberries or blackberries with the rhubarb, in place of the strawberries.<\/p>\n

This tart is sometimes called a galette<\/em> or crostata<\/em> and is baked free-form. It could also be baked in a tart pan as well. Be sure to cover the baking sheet well if using parchment paper, to catch any juices that may run out during baking. I used an unrimmed baking sheet for this one but use a rimmed one if you want to make sure you’re containing any errant juices.<\/div>\n

Servings <\/span>8<\/span> servings<\/span><\/span><\/p>\n

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For the tart dough<\/h4>\n