Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rhubarb-Strawberry Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 35 mins Total Time: 3 hrs 15 mins Servings: 8 Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve! Ingredients Crust 1 large egg yolk 2 to 4 tablespoons ice water 1 ¼ cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1 teaspoon coarse salt 1 stick cold unsalted butter, cut into pieces Vegetable-oil cooking spray Filling 12 ounces rhubarb, cut on the diagonal into 1-inch pieces (3 cups) 8 ounces strawberries, hulled and cut into ½-inch pieces (1 ¼ cups) ¾ cup sugar 1 tablespoon plus 2 teaspoons cornstarch ¾ teaspoon coarse salt 1 tablespoon fresh lemon juice Directions Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined. Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight. Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes. Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature. Rate it Print