Warm Rhubarb And Strawberry Streusel Tart Recipe

Name: Warm Rhubarb And Strawberry Streusel Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pkg. frozen puff pastry; 2 cups fresh or forzen rhubarb; 1 pint fresh strawberries; 1/3 cup of flour; 1/3 cup unsalted butter, at room temp; 1/4 cup sugar; 1 egg; 1 1/2 to 2 tsp. ground ginger; 1 cup ground almonds; 1/4 cup gorgonzola, stilton or blue cheese; Streusel topping; 1 lemon; 1.4 cup unsalted butter; 1/4 cup brown sugar; 1/3 cup flour; 2 tbsp chopped almonds

Servings: persons

1/2 pkg. frozen puff pastry
2 cups fresh or forzen rhubarb
1 pint fresh strawberries
1/3 cup of flour
1/3 cup unsalted butter, at room temp
1/4 cup sugar
1 egg
1 1/2 to 2 tsp. ground ginger
1 cup ground almonds
1/4 cup gorgonzola, stilton or blue cheese
Streusel topping
1 lemon
1.4 cup unsalted butter
1/4 cup brown sugar
1/3 cup flour
2 tbsp chopped almonds

1
Sprinkle counter with flour and form pastry into a ball and roll into a thin circle (12-14 inches). Put dough in a 10 inch fluted tart pan. Press dough into bottom and up sides. Place on a baking sheet in the fridge.
2
Preheat over to 425. Chop rhubard into 1/4 inch pieces. Set aside half of strawberries for garnish. Hull remaining & slice into quarters. (about 1 cup). Place in a medium bowl with 3 tbsp of flour and toss to coat.
3
Mix butter until creamy and beat in sugar 1 - 2 min. Add egg, and flavouring. Stir in 2 tbsp of flour Batter will be thick. Fold in fruit. Fill pie shell and smooth. Crumble cheese.
4
Finely grate lemon peel into a bowl. Cutcold butter into small cubes and add the brown sugar, 1/3 cup flour and sliced almonds. Mix till crumbs. Sprinkle over the tart, covering evenly. If browning cover with foil for last 15 minutes. Let sand 15 min before serving with iscream. Can be made 1 day ahead!

1239

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 pkg. frozen puff pastry, 2 cups fresh or forzen rhubarb, 1 pint fresh strawberries, 1/3 cup of flour, and more.

Yes, Warm Rhubarb And Strawberry Streusel 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.

That's it — enjoy your meal!

Warm Rhubarb And Strawberry Streusel Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions