One of my favorite desserts that I wait for with anticipation after a long winter is a strawberry rhubarb tart. As rhubarb is one of the first foods in the garden to push its way through the soil, in only a few more weeks time, late spring, the strawberries become ripe and extremely fresh and flavorful. The combination of the sweet and the tart with a dollop of vanilla gelato or ice cream is a sweet reward for coming out of the chilly winter, and awakening my tastebuds to the abundance the new season brings.
~Episode 2, Season 1
In today’s episode of The Simply Luxurious Kitchen discover how to make sweet tart dough in the blink of an eye, roll out your crust into any tart pan with a simple technique that ensures precise edges as well as how to pick rhubarb to encourage more to be grown.
Oh, and I cannot forget my familiy recipe for the sweet crumble that dresses the top of any of my fruit tarts.
Even if you do not have strawberries, discover another favorite combination of mine which pairs beautifully with seasonal rhubarb.
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Links from the Episode:
- Discover the 34 must-Have Items to Stock Your épicerie (pantry) with to ensure you can prepare any meal no matter what the season.
- Blueberry & Rhubarb Crostata
- Shop TSLL Kitchen Store to find the items used in this episode and many more (below are the items from this episode):
- Rectangular and small square tart pans from A.Simon (Paris), similar here
- Mason Cash Mixing Bowls
- Food Processor (similar – the one I am using is about 12 years old)
- Copper Sauce Pan – Part of a Graduated set of four, given to me by my mother who found them at a second-hand store for $50. On a couple of the handles, the text reads Turkey Ali’s Copper Shop Adana. They needed polishing, but have become a staple in my kitchen.
- French rolling pin
- E.Dehillerin 23″ Chef’s Knife
~View all episodes of The Simply Luxurious Kitchen here.
Strawberry Rhubarb Tart
Sweet Tart Pastry
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 tablespoons sugar
- 1/2 -1 teaspoon coarse sea salt
- 4 tablespoons cold water more or less based on the humidity
- 2 cups diced rhubarb
- 1 cup chopped strawberries
- 1/4-1/2 cup sugar depending upon the sweetness of the strawberries or how tart you want your tart (no pun intended)
- 1/2 teaspoon nutmeg
- 1/4 cup flour
- 1 pinch coarse sea salt
- 1 tablespoon unsalted butter
Mae's Crumble Topping
- 3 tablespoons unsalted butter
- 1/3 cup oatmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- pinch of coarse sea salt
- Using a food processor or a dough cutter (or a fork), combine unsalted butter, flour, sugar and salt until loosely combined
- Slowly add the cold water and watch until it begins to clump together. Once this happens stop pouring water and stop the machine or mixing.
- Roll the dough into a ball and then into a thick disk shape. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes or up to a day.
- Roll out on a pastry sheet or counter top using a dusting of flour and sugar. Roll out until the proper size has been achieved for your tart pan.
- Rub unsalted butter over the pan's sides and bottom to prevent the tart from sticking.
- Place the dough in the pan. Gently press the dough into the bottom corners and then using a rolling pin, roll it across the top of the pan to create a clean, even edge
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the chopped rhubarb and strawberries into a mixing bowl. Add the sugar, flour, nutmeg and salt. Mix to combine and set aside while you make the crumble topping and roll out the dough.
- Once the dough is rolled out, place the filling into the tart pan - filling as much or as little as you prefer.
- Dot the tart with 1 tablespoon of unsalted butter.
Mae's Crumble Topping
- Melt the butter in a sauce pan. While the butter is melting (low-medium heat), mixing the dry ingredients in a mixing bowl - oatmeal, flour, sugars and salt.
- Once the butter has melted, turn off the stovetop and remove the saucepan from the heat. Add the dry ingredients to the butter and stir to combine.
- Place the topping on top of the filling and the butter dotting the top.
- Place into the oven for 30-40 minutes. Remove once tart edges are nicely brown. Enjoy warm with a dollop of vanilla gelato or ice cream and a hot cup of tea.
12 thoughts on “Strawberry Rhubarb Tart”
Good morning Shannon This tart looks delicious, I’ll definitely be trying. It’s great to have all of your videos on the podcast in one place to refer to. I’ve lost motivation over the past months but am spurred on by your lovely manner and enthusiasm. Best wishes from the UK, Sue
Thanks for tuning in Sue! I always enjoy hearing from you and hope that motivation returns tout à suite! Enjoy the beginning of fall in England. How lovely it must be. 🙂
Love the way you presented this, and sharing is caring with the boys????
The ease with what you do this really does invite one back into the forgotten kitchen
I am totally in love with your copper kettle ? all the way from beautiful France ??
Bonne journée et merci beaucoup ???
Amanda, Good morning and thank you for stopping by! You are very sweet. The ease is partially realized on my part as the repetition of making a recipe makes it more habit. I think that is part of why I love getting in the kitchen is that it pulls me fully into the present, focuses my attention and then concludes with something delicious to eat. 🙂 Yes, and the tea kettle just delights me. It is getting refined right now, and I am very, very, eager to have it home. In a weird way, it feels like a very small piece of me is not here. It holds so many memories. Have a beUtiful weekend.
My mouth is still watering. My grandmother grew both rhubarb and strawberries, and I have such fond memories of summers on their farm eating strawberry rhubarb pie. My mother made them, too, because they were a favorite of dads. Sadly, both are gone, and I haven’t had this pie in years. While I love to bake, I’m a bit intimidated by pies. This looks like something I can do. Thank you so much for sharing. Love your kitchen episodes!
Robin, You absolutely can do it! And was a simple and wonderful to keep a beautiful memory in the everyday. Sounds like your family were great bakers with great taste ? Thanks for tuning in.
Dear girl, you are such a natural, what a joy to watch you. Because I can so easily see this mushrooming into A SOMETHING, might I offer a wee suggestion that you come up with a closing tagline? Working with what you said at the end of this one, maybe something like, “I’m Shannon Ables and thank you for watching The Simply Luxurious Kitchen. Enjoy your kitchen! Enjoy your life. Bonne journee.” Along with that lovely smile. And the tart looked divine, YUM!!
Rona, thank you very much for tuning in and for your suggestion. ? I will definitely take it to heart and appreciate immensely. This entire season has been taped, but I am already looking to next season and examining how to improve. Thank you again. ❤️?
Always wonderful to watch and hear you speak and share your simply luxurious life. Thank you for taking time to create and share with all of us and most of all to inspire us to live a more measured, enjoyable and simply luxurious life.
My pleasure! Thank you for stopping by. 🙂
Shannon, I love your cooking videos. I find them relaxing and unrushed. Watching you preparing and cooking is much more enjoyable than foodnetwork! Btw, you are so cute and very polished. And the boys are so well behaved! Xoxo
Karen, Thank you for tuning in! The boys are pretty awesome, and I feel fortunate for their ease of all that I do and they just take it in stride. 🙂 As for the ease, you are very kind. I have much to improve upon, but I am eager to keep trying and improving. Have a beautiful Sunday and thank you again. 🙂