Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

I treated myself to some fluted French tart pans last week, mostly because they are so beautiful and I’ve been reading about tarts. I’ve always wanted to make at least one tart, but now this may become an obsession. It’s a good thing I don’t have a lot of time on my hands or I would be baking and tasting non-stop, not to mention shopping for kitchen tools.

I have been periodically glancing at a rhubarb stalk that I purchased over a week ago with the intent of making strawberry rhubarb pie. But now with these shiny new tart pans, I just could not resist making a tart.

And just like the pies that I bake using an almond flour crust, I pre-bake the crust and the filling separately. I do this to avoid having a burnt, soggy crust since the almond flour absorbs the filling too well and it bakes rather quickly. This recipe is for a medium size tart pan, using only half of the tart crust recipe. If you are using a larger tart pan, you will want to double the filling recipe, and the tart crust recipe will be just right. If you have left-over crust, just store it in a sealed bag or container in the freezer or the refrigerator to use later.

And, this tart is wonderful with some creamy vanilla yogurt or crème frâiche on top.

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Posted in Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Vegetarian, Wheat-free  |  5 Comments

5 Responses to Strawberry Rhubarb Tart

  1. Jeanine says:

    That tart looks FANTASTIC! I know exactly what you mean about buying kitchen items, I just bought some cute 4″ tart tins. Now I ‘need’ a bigger one! lol

  2. CoconutGal says:

    Oh my Erica! This sounds and looks very very tasty. I am sooo with you on being “lucky” to not have *too* much time on my hands, or I also would be buying EVERY kitchen gadget known to mankind. I am dangerous in a kitchen shop.
    I’ve never had rhubarb, ever! I could slightly modify this recipe to make it edible for me, I think it’s time I try it! Yum Yum. Thanks for sharing, hope the fam is doing well :)

  3. Erica says:

    Thanks!
    My dangerous moment occurred when I had an hour to kill at the University Village mall in Seattle and I wondered into Mrs. Cooks. I didn’t know what I was getting myself into, but I walked out with six fluted tart pans.

  4. JennB says:

    Hi! I love your blog… I want to try to make this tomorrow. Do you think I can use stoneware?

    http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=3912&categoryCode=FH

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