A recipe that is both simple and delicious to enjoy seasonal fruits: the Strawberry rhubarb almond tart. On its shortcrust pastry, we find a generous almond filling, and very tasty pieces of rhubarb and strawberries which become tender when cooked...
I love using almonds in tarts, they add a touch of sweetness to all fruits! It goes very well with rhubarb (to counter its acidic side) and with strawberries (to accentuate its sweet finesse). To make this rhubarb strawberry tart, nothing very complicated. I advise you to make the dough in advance (it can be frozen), it will only be faster on the big day.
What ingredients are needed for this strawberry rhubarb tart recipe?
Shortbread side, you will need the basic ingredients with a touch of almonds: softened unsalted butter, icing sugar, cornstarch, flour, salt, egg and almond powder.
To prepare the almond cream filling, you need to provide: eggs, sugar, softened unsalted butter, almond powder, a little cornstarch and salt.
On the fruit side, we will need about 3/4 stems of rhubarb (it depends on their thickness). Mine were red on the outside, it depends on their variety. With green ones, it works very well too! For strawberries, my heart always swings towards the gariguettes ! But any variety of strawberries works for this strawberry rhubarb pie.
Finally, for decoration, I added a small handful of flaked almonds. You can use icing sugar instead if you wish.
How to prepare this strawberry rhubarb almond tart?
We start with the shortbread. You can do it in advance and keep it in the refrigerator for 2 days. You can freeze it. To make it, simply mix all the ingredients (except the flour and the egg last). It must be placed in the refrigerator for an hour so that it lowers easily.
I used a 26cm mold in diameter for this strawberry rhubarb tart. Little tip: so that the edges of the dough do not slip from the mold during cooking, I place it in the freezer for 5 minutes before putting it in the oven. The first cooking is done blind (the second will be done with the filling).
Then we take care of the fruits : wash and cut the rhubarb into pieces (3cm). If they are too thick, do not hesitate to cut them lengthwise. Then mix them with a little sugar and lemon juice so that they soften easily during cooking. Also cut the strawberries in half.
To realize almond cream, we whip the butter and sugar then add the eggs and finally the cornstarch and almond powder mixture. Once the tart base is very cold (otherwise it would melt the filling) we spread it on the tart. Then, all that's left to do is arrange the fruit on the filling, pressing them lightly : be generous with fruit. Add the flaked almonds halfway through cooking to prevent them from browning too much.
Other recipes to try
If you like easy and delicious pies, I advise you to take a look at these other recipes from the blog: the Passion fruit vanilla coconut tart Lemon ginger meringue tarts, the Raspberry mascarpone tart on Breton palet, the Chocolate coconut pie, the Coconut mascarpone tart.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!
- 95 g softened butter
- 90 g icing sugar
- 50 g cornstarch
- 30 g almond meal
- 1 pinch of salt
- 180 g all-purpose flour
- 1 medium egg
- 95g very soft butter
- 2 large eggs
- 90 g light brown sugar
- 125 g almond meal
- 2 cs cornstarch
- Pinch of salt
- 3 or 4 rhubarb stalks
- 2 cs light brown sugar
- 1 cc lemon juice
- 200 g strawberries
- 1 small handful of sliced almonds
- Mix the soft butter, icing sugar, cornstarch, ground almonds, a pinch of salt. Finish with the flour. Sand the dough well between your fingers then add the egg last.
- Form a ball, wrap it in cling film and refrigerate for 1 hour. Roll out the dough in a mold (mine is 26 cm in diameter). So that the dough does not slip during cooking, put it in the freezer for 5 minutes. Then bake for about 12 minutes in an oven preheated to 190 ° traditional heat (watch the cooking time, it depends on your oven).
- Let the dough cool well before placing the almond filling.
- Wash and cut the rhubarb into small stems of about 3cm. Cut the strawberries in half lengthwise. Mix the rhubarb with the sugar and lemon juice to soften it (cooking will be easier).
- Preheat the oven to 190 ° traditional heat.
- With the food processor or hand mixer, whip the butter and sugar until it becomes creamy. Add the eggs one by one.
- Mix the almond powder and the cornstarch then add to the previous mixture.
- Garnish the pie and smooth.
- Arrange the fruit on the pie, pressing them lightly into the almond cream. Be generous with fruit.
- Bake for 20 minutes, add the flaked almonds and continue for another 20 minutes. The pie is ready when it is golden (adjust the duration according to your oven). Let cool on a rack.
Very pretty this pie!
Thanks to you :)
Terribly appetizing! As usual, I love your presentation photos and the atmosphere they give off...
Thank you very much, that's very sweet of you :)
pie made last week, the texture is melting and the pastry crispy, a delight...
Thank you Fabienne! Crispy and tender, we love to make it again and again at home :)