strawberry rhubarb tart


Helloooo Summer tart!  Sweet strawberries, tart rhubarb, and the butteriest short bread crust come together in a heavenly combo to make your tastebuds so so happy.  It's a melt in your mouth crust with a sweet tart curd filling.  Definitely recommend!

And yes, if it isn't 100% obvious by now, strawberry rhubarb continues to be my ultimate favourite flavour combo. 

See this cheesecake, this ice cream, or this pie for proof.

I just really really love each of them as separate flavours, and I love how they complement each other with the whole sweet tart thing they've got going on.  Also, I love this tart.  I need more tarts in my life.  Seriously.  It was so simple to put together, and I had so much fun decorating it!  It's a great dessert to make the day before, and I was impressed at how well the crust did without getting soggy even after several days in the fridge.  That's a win in my books!

Also, I've included two different methods for getting your strawberry rhubarb compote.  I'm a sucker for roasting my fruit and then mashing them into a compote, but the stovetop method is perhaps easier and more consistent for most people.  We're looking for a thick compote here, not a liquid puree!  If you get something with a liquid-y consistency, simply cook it down a bit in a saucepan before adding to the tart recipe!

strawberry rhubarb tart

yields: one 9-inch tart
recipe: Kelsey Siemens


Shortbread Crust

1 cup butter, softened

2 cups all-purpose flour

1/2 cup powdered sugar

1/8 teaspoon salt


1/4 cup lemon juice

3 tablespoons cornstarch

1 cup of strawberry rhubarb compote (recipe below - most fruit compotes will work here!)

2/3 cup granulated sugar

5 egg yolks

1/4 cup butter, softened

1 teaspoon vanilla extract



fresh strawberries

roasted rhubarb

mint leaves

whipped cream


First, prepare the crust.

Preheat oven to 350 degrees F.

In a medium bowl, mix together the softened butter, flour, powdered sugar, and salt.  Press into the bottom of a 9-inch round tart pan (with removable bottom).  Bake for 12-15 minutes, or until golden brown.  Set aside to cool.

Next prepare the filling.

In a small bowl, mix together lemon juice and cornstarch until smooth.  Add mixture to a medium saucepan, and stir in strawberry rhubarb compote, granulated sugar, and egg yolks.  Heat mixture over medium heat, stirring constantly, until thickened. 

Remove from heat, stir in vanilla, and butter, 1 tablespoon at a time.  Mix until completely smooth.

Pour filling into prepared tart shell, cover, and chill completely before serving, at least 4 hours - or make the night before.  

Top with fresh, halved strawberries, pieces of roasted rhubarb, mint leaves, whipped cream, or whatever your heart desires.  Chocolate would be a wonderful addition as well.

This tart will keep for several days in the fridge in an airtight container.


This compote can be made either by roasting the fruit, or cooking it on the stovetop.  I much prefer roasting if I'm using fresh fruit, but the stovetop method works much better when using frozen.

1/2 pound strawberries, hulled and cut in half
1/2 pound rhubarb - diced into half inch pieces
2 tablespoons sugar

roasting directions:
Preheat oven to 375 degrees F.  Spread fruit out onto a parchment lined baking sheet.  Sprinkle sugar over top.  Roast for 15-20 minutes, stirring once or twice.  When rhubarb and berries are soft and juicing, remove from oven and allow to cool.  Place into a medium bowl and mash together.  Add more sugar to taste if mixture is too tart for your taste (this will highly depend on the ripeness of your strawberries!).

*note: if fruit is quite runny, you can strain some of the juices off, or simply cook it a bit in a saucepan so it thickens up.  It's a little more work, but I like the way that roasting brings out the flavour a bit more!

stovetop directions:
In a large saucepan, combine rhubarb, strawberries, and sugar, and cook on a medium low heat.  Stir and mash as the fruit starts to soften, and cook for about 10-12 minutes.  You want a soft mixture, but don't want to cook it too much.  Remove from heat and allow to cool.  Add more sugar to taste.

Store extra compote in the fridge in an airtight container.  It is wonderful on ice cream, oatmeal, meringues, etc.

Happy Tart Baking!