Summer Strawberry + Rhubarb Tart

Summer Strawberry + Rhubarb Tart

Summer Strawberry + Rhubarb Tart

Wanna bring a real showstopper to your next cookout? Try baking up this beautiful, berry-filled summertime treat to share with the crew. Simple, sweet—and the ultimate vehicle for multiple scoops of vanilla ice cream—this strawberry rhubarb tart is one of our long-time old-school warm-weather faves.

And since rhubarb is only around while the summer sun is at its peak, we’re definitely going for seconds. And thirds.

AND hey, if you’re like us (and break your first tart into a million pieces while trying to get it out of the pan), don’t be afraid to call it a crumble and break out the ice cream anyway!

Ingredients

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    • 1 large egg yolk
    • 2-4 tablespoon ice-cold water
    • 1 stick cold unsalted butter (cut into pieces)
    • Nonstick cooking spray
    • 1 box Miss Jones Organic Vanilla Cake Mix

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    • 2 cups evenly chopped rhubarb
    • 2 cups evenly sliced strawberries
    • 3/4 cup sugar
    • 3 tablespoon cornstarch
    • 1 teaspoon salt
    • 1 tablespoon vanilla extract
    • juice and zest of one lemon

    Directions

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      1. Preheat oven to 350 degrees F. Coat bottom and sides of a 9-inch tart pan with cooking spray and set aside. In a small bowl, lightly whisk egg yolk and cold water together.
      2. Using a food processor, pulse dry cake mix for 1-2 minutes on high until super-fine, then add chopped butter and pulse until crumbly. Add egg and water mixture in a slow, steady stream and continue to pulse until mixture is thoroughly combined and sticking together easily. If your dough is a little dry, you can add 1 tablespoon of water at a time until desired consistency is achieved.
      3. Shape finished dough into a ball and wrap with plastic. Refrigerate for at least 30 minutes.
      4. On a lightly floured surface, unwrap dough and let it sit until it can be rolled out to a 1/8 inch thickness. Using your tart pan as a template, cut out a circle with an additional 2” added to the diameter. Carefully flip dough into your tart pan, making sure the dough stays 1/16th inch below the edge. Freeze for 15 minutes, then put crust immediately into a preheated oven and bake for 25 minutes (this is called parbaking, i.e. partially baking – baking the crust halfway).

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      1. While the crust is parbaking, stir sugar, lemon zest, cornstarch, salt, vanilla and lemon juice together in a large bowl.
      2. Chop rhubarb and strawberries into small, consistently sized pieces and toss in sugar mixture and set aside.
      3. Remove parbaked tart shell from the over after 25 minutes and place on a larger baking sheet (to catch any juices that might spill out from the fruit filling). Pour filling mixture into tart shell and bake for 45-50 minutes or until filling is bubbling and crust is golden brown. Remove from oven and cool finished tart on a cooling rack for 15-20 minutes before slicing and serving.
      4. We topped ours with a scoop of creamy, delicious McConnell’s ice cream for a some extra summer flavor!

      Recipe Steps

      Image from above of part of a strainer full of rhubarb for Miss Jones Baking Co Summer Strawberry + Rhubarb Tart recipe
      Image of the side of a blue KitchenAid next to a purple spatula for Miss Jones Baking Co Summer Strawberry + Rhubarb Tart
      Image of the side of Miss Jones Baking Co Summer Strawberry + Rhubarb Tart crust dough on plastic wrap
      Image of the side of a hand pressing crust into a pie pan for Miss Jones Baking Co Summer Strawberry + Rhubarb Tart
      Image from above of a lemon, a bowl of sugar, and measuring spoons of sugar for Miss Jones Baking Co Summer Strawberry + Rhubarb Tart
      Image from above of an uncooked Miss Jones Baking Co Summer Strawberry + Rhubarb Tart
      Image from above of a Miss Jones Baking Co Summer Strawberry + Rhubarb Tart
      Image from above of a pint of vanilla ice cream next to an ice cream scoop to top Miss Jones Baking Co Summer Strawberry + Rhubarb Tart
      Image from above of a slice of Miss Jones Baking Co Summer Strawberry + Rhubarb Tart topped with vanilla ice cream next to a gold fork
      Image from above of crushed Miss Jones Baking Co Summer Strawberry + Rhubarb Tart on a baking sheet next to a container of McConnell's Vanilla Bean Ice cream
      Image of the side of a partly eaten slice of Miss Jones Baking Co Summer Strawberry + Rhubarb Tart next to a scoop of vanilla ice cream and a gold fork

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