Strawberry Rhubarb Tart

5 from 1 vote

This Strawberry Rhubarb Tart is a simple, rustic dessert that tastes just like spring with its perfect balance of sweet berries and tart jam. Using flaky filo dough makes it incredibly easy to get that bakery-style golden crust without all the extra work!

Course Dessert Recipes

Cuisine American

Keyword easy strawberry rhubarb dessert, filo pastry dessert, rustic strawberry rhubarb tart, spring strawberry dessert, strawberry dessert with jam, strawberry filo tart, Strawberry Rhubarb Tart, Strawberry Rhubarb Tart with Filo Dough, summer strawberry recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 211kcal

Author Shelby Law Ruttan

Equipment

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!

Nutrition