Rhubarb and strawberries are just meant to go together! This month’s recipe combines these two favorites to create individual tarts which I top with an almond streusel. I make them with individual tart rings, but you can use a 9 or 10 inch tart pan as well. I purchased the individual tart rings from the JB Prince Company which has a great website at www.JBPrince.com. The JB Prince Company is a professional restaurant supply company but sells to anyone.
For the tarts
- Your favorite pie dough recipe
For the filling
- 4 cups sliced fresh rhubarb (about 2 pounds)
- 2 cups of fresh strawberries, cleaned, cored and sliced in large pieces
- 1/2 cup flour
- 1 1/4 cups sugar
- the grated zest of one lemon
- the juice of one lemon
For the streusel topping
- 9 tablespoons of unsalted butter, cut into cubes
- 3/4 cups sliced almonds
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 3/4 cup flour
To prepare the tart pans
I prepared these tarts with individual tart rings which I purchase from The JB Prince Company. You can also use individual tart pans with removable bottoms or a large 9 or 10 inch tart pan with a removable bottom.
I place the tart pans on a parchment lined baking sheet and lightly spray the sides and bottom of the parchment paper with PAM. Line the tart pans with rolled out pie dough. Remove excess from the sides.
I freeze (or refrigerate) the pan of lined tart rings while I make the filling. Freezing the pastry dough will help prevent “shrinkage” when baking the final tarts.
Chop the cleaned rhubarb into 1/4 inch pieces. Slice the strawberries in quarters. Place in a large mixing bowl. Zest one lemon into the fruit mixture. Juice the lemon and place in the fruit.
Sprinkle fruit with the sugar. Toss gently. Let sit for about 15 minutes. Toss flour into the mixture and mix to gently combine.
To make the streusel
Place the flour, almonds, brown sugar and spices in the bowl of a food processor fitted with the steel blade. With the processor running, place the chilled butter cubes into the feed tube. Pulse and place additional butter in.
Place the streusel into a mixing bowl. Use your hands to make sure the mixture is combined by gently pressing into the streusel. Set aside while filling the tarts.
Bake the tarts for approximately 15 minutes or until lightly browned. Remove and let cool for about 30 minutes before taking tart rings off. Take a paring knife and go around the sides of each tart. Now, gently take off the tart rings.
I often serve this tart with my homemade strawberry rhubarb ice cream. The recipe is listed in our recipe archive section.