Strawberry Rhubarb Almond Tart

Believe the hype. Strawberry and rhubarb baked together is one of those rare and special food pairings. This was my first time baking with rhubarb, and I’m pretty much obsessed with it now. That it isn’t easy to come by and has a very short season makes it all the more special. If you can get your hands on some rhubarb, do yourself a favor and make this tart!

 

Tart is truly an appropriate word when it comes to describing rhubarb. While cooking it in a pot with some sugar, I discovered this magical window where the rhubarb finally softens, but is still bursting with juiciness and vibrant flavor. Keep on cooking and you’ll have something more akin to jam, which is delicious in its own right. I’ll now be adding rhubarb to many of my goodies whenever I have it on hand!

Pairing rhubarb with strawberries works well for many reasons. First, rhubarb is difficult to find and expensive. Second, a lot of rhubarb that you do find may not be all the way red. So, the strawberries also lend their lovely red color to the tart.

I made my basic almond crust in a 9 inch tart pan with a removable bottom. I baked the crust for about 10 minutes before adding the filling, and then I baked it for another 25 minutes or so. The key is to not overcook the rhubarb before putting it in the tart, since it will continue to cook while it’s in the oven! Cook the rhubarb just until it begins to soften. Then, immediately remove it from the stove and stir in the strawberries and remaining ingredients.

Happy baking everyone, and have a wonderful 4th of July weekend!