Country-Style Strawberry-Rhubarb Tart Recipe

Name: Country-Style Strawberry-Rhubarb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all purpose flour; 1/2 cup hazelnuts, toasted, husked; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup (1 stick) plus 3 tablespoons chilled unsalted butter; 1/4 cup (about) ice water; 1 large egg beaten with 1 teaspoon whipping cream (for glaze); 1/3 cup (about 1 1/2 ounces) hazelnuts, toasted, husked, chopped; 3/4 cup plus 1 tablespoon sugar; 3 1/2 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed); 10 ounces strawberries, hulled, thickly sliced; 3 tablespoons cornstarch; 2 tablespoons strawberry preserves; 1/2 teaspoon ground cinnamon; Vanilla ice cream

Servings: persons

1 3/4 cups all purpose flour
1/2 cup hazelnuts, toasted, husked
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons chilled unsalted butter
1/4 cup (about) ice water
1 large egg beaten with 1 teaspoon whipping cream (for glaze)
1/3 cup (about 1 1/2 ounces) hazelnuts, toasted, husked, chopped
3/4 cup plus 1 tablespoon sugar
3 1/2 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
10 ounces strawberries, hulled, thickly sliced
3 tablespoons cornstarch
2 tablespoons strawberry preserves
1/2 teaspoon ground cinnamon
Vanilla ice cream

1
Blend first 5 ingredients in processor until nuts are finely ground.
2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
3
Mix in enough water to form moist clumps.
4
Gather dough into ball; flatten into disk.
5
Wrap in plastic; chill until firm, about 1 hour.
6
(Can be made 1 day ahead.
7
Keep chilled.
8
Let soften slightly at room temperature before rolling.)
9
Preheat oven to 400F.
10
Place 9-inch-diameter tart pan bottom on baking sheet.
11
Roll out dough on floured work surface to 13-inch round.
12
Transfer to prepared baking sheet, centering atop tart pan bottom.
13
Brush dough with some of egg glaze.
14
Sprinkle hazelnuts over dough.
15
Mix 3/4 cup sugar and next 5 ingredients in large bowl.
16
Mound in center of dough, leaving 1 1/2-inch border over filling, pleating loosely and pinch any cracks to seal.
17
Brush crust with remaining egg glaze.
18
Sprinkle crust with 1 tablespoon sugar.
19
Bake tart until crust is brown and filling bubbles, about 55 minutes.
20
Transfer baking sheet to rack and cool tart 15 minutes.
21
Slide metal spatula under edges of tart to loosen.
22
Transfer tart to platter.
23
Serve warm with ice cream.

728

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups all purpose flour, 1/2 cup hazelnuts, toasted, husked, 2 tablespoons sugar, 1 teaspoon ground cinnamon, and more.

Yes, Country-Style Strawberry-Rhubarb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Country-Style Strawberry-Rhubarb Tart

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