Recipe courtesy of Food Network Kitchen
Save Recipe Print
Strawberry-Rhubarb Tart
Total:
1 hr 50 min
Active:
35 min
Yield:
1 (13 by 5-inch) tart, 4 to 6 servings
Level:
Intermediate
Total:
1 hr 50 min
Active:
35 min
Yield:
1 (13 by 5-inch) tart, 4 to 6 servings
Level:
Intermediate

Ingredients

Tart:
Glaze:

Directions

Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.

Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.

To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.

For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.

Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Food Network Kitchen

Strawberry Rhubarb Tart

Recipe courtesy of Food Network Kitchen

Strawberry Rhubarb Slump

Recipe courtesy of Gale Gand

Strawberry Rhubarb Turnovers

Recipe courtesy of Guy Fieri

Strawberry Rhubarb Pie

Recipe courtesy of Rochelle Huppen-Fleck

Strawberry Rhubarb Crisp

Recipe courtesy of Anne Burrell

Strawberry Rhubarb Calzone

Recipe courtesy of Michael Chiarello

Strawberry Rhubarb Sauce

Recipe courtesy of Curtis Aikens

Strawberry Rhubarb Crumble

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.