Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Number Of Ingredients 13
Steps:
- Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
- Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
- Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.
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Ihenmwanta Prince
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was flavorful. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
dalbir basnet
[email protected]I'm not a huge fan of rhubarb, but I loved this tart! The sweetness of the strawberries balanced out the tartness of the rhubarb perfectly. The crust was also very good.
Jorrellflav Spearman05
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbly and delicious. I used frozen rhubarb and strawberries, and it still turned out great.
Eraj Ragu
[email protected]I made this tart for my family and they all loved it. The crust was flaky and the filling was sweet and tart. I used fresh rhubarb and strawberries, and the flavors were amazing.
Aisha Depsia
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was flavorful. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
HASSANA ZUBAIRU
[email protected]I'm not a huge fan of rhubarb, but I loved this tart! The sweetness of the strawberries balanced out the tartness of the rhubarb perfectly. The crust was also very good.
Tino Martin
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbly and delicious. I used frozen rhubarb and strawberries, and it still turned out great.
Ritu lslam lslam
[email protected]I made this tart for my family and they all loved it. The crust was flaky and the filling was sweet and tart. I used fresh rhubarb and strawberries, and the flavors were amazing.
M Adeel Ramzan
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was flavorful. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
Sidra Amir
[email protected]I'm not a huge fan of rhubarb, but I loved this tart! The sweetness of the strawberries balanced out the tartness of the rhubarb perfectly. The crust was also very good.
Asad Asti
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbly and delicious. I used frozen rhubarb and strawberries, and it still turned out great.
Chloe Finnegan
[email protected]I made this tart for my family and they all loved it. The crust was flaky and the filling was sweet and tart. I used fresh rhubarb and strawberries, and the flavors were amazing.
Eslahi Kibusaa
[email protected]This tart was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was flavorful. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
Abdifatah Nadir
[email protected]I'm not a huge fan of rhubarb, but I loved this tart! The sweetness of the strawberries balanced out the tartness of the rhubarb perfectly. The crust was also very good.
Once Mokoena
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbly and delicious. I used frozen rhubarb and strawberries, and it still turned out great.
Kryptonite Rai
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The crust was perfect and the filling was so flavorful. I would definitely recommend this recipe.
Siphesihle Ndlovu
[email protected]This tart was delicious! The crust was flaky and buttery, and the filling was sweet and tart. I used fresh rhubarb and strawberries, and the flavors were amazing. I will definitely be making this tart again.