A sweet and tangy easy to make dessert recipe, this Strawberry Rhubarb Tart looks like something you would find in a pastry shop. This delicious recipe is perfect for bridal showers and baby showers!
Rhubarb is one of my favorite ingredients to use and while the strawberries are the star of this show, the rhubarb jam complements it perfectly.
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❤️ Why you'll love it
✔️ It is as easy as laying out the filo dough and spreading the jam coated strawberries on top!
✔️This strawberry rhubarb tart is a low fat recipe with only 228 calories per serving and a perfect dessert for those on a lower calorie diet.
✔️It is very versatile and can be combined with any of your favorite fruits and jam.
🥘 Ingredients
Filo dough
Unsalted butter
Strawberries
Ground cardamon
Raspberry Rhubarb
Sugar
Sliced almonds
🔪 Instructions
- Preheat the oven to 425 degrees F.
- Combine rhubarb jam and strawberries in a large bowl. Stir to coat the berries with the jam; set aside. Mix the sugar and cardamon together in a small bowl and set aside.
- Lie the phyllo phyllo dough out flat on a large baking sheet covered with parchment paper. Using a pastry brush cover the phyllo dough with 2 tablespoons of melted butter. Fold the edges of the dough up on all 4 sides, pinching it together to form a large tart shell.
- Sprinkle the dough with the sugar mixture.
- Place the strawberry mixture in center of the dough being careful to keep the filling inside the edges. Sprinkle top of berry mixture with 1 tablespoon sugar and the sliced almonds.
- Bake the tart in oven for about 20 minutes, or until the dough has browned nicely. Cool completely on a wire rack.
🥄 Equipment
Large rimmed baking sheet
Parchment paper
Pastry brush
Large bowl
Small bowl
Mixing spoon
Rubber spatula
🥫Storage
Store this tart in an air tight container on the counter for up to 4 days, in the fridge up to 1 week, and in the freezer up to 3 months.
📖 Variations
- Substitute any of your favorite berries for the fresh strawberries.
- If desired, brush the edges of the tart with whisked egg to aid in browning the tart.
- Substitute pie crust for the phyllo dough.
💭 Tips
Remove one package of Phyllo dough from the box and bring to room temperature before using. It is best to not remove the phyllo dough from the wrapper until you are ready to assemble the tart.
🙋 FAQ's
Phyllo and filo dough are two different terms for the same product.
Yes, but if you do, I recommend steaming the rhubarb for 8 minutes to soften it and increase the amount of jam to ½ cup to accommodate for the loss of sugar from the strawberries.
🍽 Serve with...
Enjoy this Strawberry Rhubarb Tart on it's own or topped with sweetened whipped cream or a scoop of homemade Rhubarb Ice Cream!
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📖 Recipe
Strawberry Rhubarb Tart
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Ingredients
- 5 sheets filo dough
- 2 tablespoons unsalted butter
- 1 quart strawberries washed, hulled and sliced
- ¼ cup sugar
- 1 teaspoon ground cardamon
- 3 tablespoons strawberry rhubarb jam
- 1 tablespoon sugar
- ⅛ cup sliced almonds
Instructions
- Preheat oven to 425 degrees.
- Stir jam into sliced berries and set aside. Mix sugar and cardamon and set aside.
- Lie filo dough out flat on baking sheet (I covered mine with a slipmat) and using a pastry brush cover filo dough with the 2 tablespoons of melted butter. Fold edges of filo dough on all 4 sides.
- Sprinkle entire filo dough (crust and center) with cardamon sugar. You may not use all of it. I did use most because my berries were tart and the jam wasn’t super sweet.
- Place jam and berry mixture in center of dough being careful to keep inside of the edges. Sprinkle top of berry mixture with 1 Tablespoon sugar and the sliced almonds.
- Bake in oven for about 20 minutes or until filo dough has browned nicely.
- Enjoy plain or with some sweetened whipped cream or vanilla ice cream!
Robin Sue says
This is beautiful and I love the cardamon in there too. Must taste and smell so deliciuos while cooking!
Netts Nook says
Wow Shelby this look perfect love the jam.
Katy ~ says
I am in love with this. We are talking True Love.
Cristine says
Shelby, that looks absolutely AMAZING! Drool....
Elyse says
This tart is stellar! I can't wait to hear about your results. What a delicious looking treat. So summery and wonderful.
Laura says
Oh wow that looks good. Now I really want something flaky and sweet and covered in strawberries.
Lynda says
This looks beautiful! I love the addition of the rasberry, rhubarb jam!It can't get any better than this!
foodbin says
such luscious strawberry tart.
pixelhazard says
Oh all your food looks wonderful! I'm starving now
Coleen's Recipes says
What wonderful photographs!! Your tart looks SO inviting, I'd love to try it.
from my motorhome to yours says
wow this looks great
Claudia says
Gorgeous tart! And all is in season - and couldn't be easier. This is deinfitely in my near future. Love that your mom had some rhubarb jam ready for you. Lucky you!
Mags says
Beautiful, beautiful photos. And that tart looks pretty darn good too!
Bellini Valli says
You've done it again Shelby and chosen the most amazing dessert. Can't wait for sun-ripened strawberries!!
the ungourmet says
Beautiful! I love anything with strawberries!
Your photos are spectacular! :0)
LadyJayPee says
Thanks for posting this version, HoneyB!
Stacey says
Wow, your strawberry tart came out beautifully! I bet it was delicious too!
Barbara Bakes says
I love this recipe. It doesn't get much easier, yet delicious and elegant.
Linda says
What a pretty tart! Looking forward to the strawberry-rhubarb post.
Tracey says
Your tart looks so beautiful! Nicely done. I'm totally with you on getting inspiration from other food bloggers. It's such a fantastic community.