Ingredients for Rhubarb Strawberry Tart
- Refrigerated Pie Crust
- 2 large eggs
- 1/2 cup granulated sugar
- All Purpose Flour
- 1 teaspoon almond extract
- Fresh Rhubarb
- Fresh Strawberries
- 1/4 cup packed brown sugar
- Ground Nutmeg
- 2 tablespoons cold unsalted butter
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How to Make Rhubarb Strawberry Tart
- Preheat oven to 375°F (190°C).
- Place one 10-inch refrigerated pie crust into a 10-inch tart pan with a removable bottom. Gently press the crust into the pan, following the pie crust box instructions.
- Trim any excess dough from the edges.
- In a large bowl, beat 2 large eggs with an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Beat in 1/2 cup granulated sugar, 3 tablespoons all-purpose flour, and 1 teaspoon almond extract until well combined.
- Layer 2 cups chopped rhubarb and 2 cups sliced strawberries evenly into the prepared crust.
- Pour the egg mixture evenly over the fruit.
- In a small bowl, combine 1/4 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon ground nutmeg.
- Cut in 2 tablespoons cold unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the tart.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. A knife inserted near the center should come out clean.
- Let the tart cool completely on a wire rack for about 2 hours.
- Carefully remove the tart from the pan by releasing the sides.
- Cut the tart into wedges and serve.
- Store leftover tart in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
93g
Fat
13g
Carbs
11g
