Strawberry-Rhubarb Tarts (makes 1 6-inch tart)

adapted from King Arthur Flour


2 ounces unsalted butter, room temperature
2 tablespoons sugar
1 egg yolk
½ teaspoon vanilla extract
¾ cups
2 tablespoons sugar
1 tablespoons cornstarch
½ cup sliced strawberries
½ cup strawberries, washed, hulled and sliced


1. For the crust: cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix well. Add the flour and stir just until the dough forms. Gather the dough into a ball and break off a ¼ of it to reserve for the lattice topping. Wrap it in plastic and set aside. Press the remaining dough into a 6-inch tart pan. Place the tart pan and the wrapped dough in the fridge to chill for at least 30 minutes.

2. For the filling: Combine the berries, rhubarb, sugar and cornstarch in a small bowl and stir well.

3. Preheat the oven to 375ºF. Pour the prepared fruit into the chilled crush and and roll out 6 thin strips to make the lattice. Lay three strips across in one direction, then basket weave the remaining three ropes in the other direction. Bake for 20 – 25 minutes, or until golden brown.


Naptime Notes

Naptime Recipe Serving ideas

This basic crust can be used for almost any tart. Have fun with summer fruit!


Naptime Stopwatch

15 minutes assembly time, 25 minutes bake time.


Naptime Reviews

Thanks to King Arthur Flour for inviting me to this sponsored event.


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