Description
A harmonious blend of tart rhubarb and sweet strawberries in a golden, flaky shortcrust. This family-friendly dessert boasts a sun-drenched flavor profile that warms the heart, perfect for celebrating seasonal fruits without complication.
Ingredients
2 cups chilled shortcrust pastry
500g fresh strawberries, hulled and quartered
500g fresh rhubarb, peeled and cut into 2–3cm pieces
100g granulated sugar (adjust to taste)
2 tbsp cornstarch or all-purpose flour (optional binding agent)
20g unsalted butter (for greasing and optional sheen)
Instructions
Preheat oven to 180°C (Thermostat 6)
Butter or line a tart pan with parchment
Roll out shortcrust pastry and press into the prepared pan. Dock base with a fork
In a bowl, toss rhubarb with 50g sugar and cornstarch (if using). Let stand 5-10 minutes
Spoon rhubarb mixture into the tart shell, pressing gently for a compact layer
Arrange strawberries in a decorative pattern, tucking between rhubarb pieces
Sprinkle remaining 50g sugar over the fruit
Optionally brush pastry edges with melted butter for a glossy finish
Bake 35-40 minutes until fruit is bubbling and crust is golden
Notes
Store in an airtight container at room temperature up to 2 days
For halal option, use vegetable-based shortening in pastry
Adjust cornstarch to flour if unavailable
For extra crispness, bake on a preheated pizza stone
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 135
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3.8g
- Carbohydrates: 22g
- Fiber: 2.1g
- Protein: 1.8g
- Cholesterol: 20mg