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Easy Strawberry Rhubarb Tart

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This Strawberry Rhubarb Tart, or crostata, is an easy, effortless, delicious way to celebrate the season. Whether using a ready-made or a simple homemade crust, it’s a recipe brimming with sunshine flavor and a hint of mint; and is incredibly simple to make.

Top view of Strawberry Rhubarb Crostata slice with fresh mint, strawberries and whipped cream on a blue and white plate

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What is Crostata?

A crostata is a fuss-free open-face pie made in a free-form, rustic style. The earliest known recipe traces to the 13th century and can be found Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napolitano (Neapolitan Cook), published in the late 15th century.

If you’re in to food history, Amazon has a translated version entitled, “The Neapolitan Recipe Collection.”

Top diagonal view of Strawberry Rhubarb Tart on a blue and white plate with baby's breath flowers.

What to Love About a Strawberry Tart

  • Fuss-free dessert made with homemade crust or easy store-bought crust.
  • Easy to adapt and match to any season.
  • Fresh, delicious treat all season!
Top view of baked Strawberry Rhubarb Tart with a slice ready for serving

Ideas for Tart Fillings or Crostatas by Season

This effortless open-face pie can be adapted to any season by simply changing the fruit. Here are some ideas that will take you through fruit season:

Summer Ideas:
Thinly sliced fresh peaches, blueberries, raspberries, and cherries.

Fall Ideas:
Thinly sliced pears or apples with fresh herbs like thyme.

Winter Ideas:
Try cranberries with orange zest.

Top view of Strawberry Rhubarb Tart ingredients on a round wood board with a blue and white linen

Strawberry Rhubarb Tart Ingredients

Specific ingredient measurements are in the recipe card below.

  • Pastry crust: homemade (recipe is in the card below) or 1 ready made crust rolled into a 11 to 12-inch circle.
  • Cornstarch and water to thicken the filling
  • Rhubarb: if the rhubarb if especially thick, you may want to peel it.
  • Fresh strawberries, halved
  • Granulated sugar and Turbinado sugar for sprinkling dough
  • Orange juice and zest
  • Vanilla extract
  • Fresh mint sprigs, optional but really delicious
  • Egg wash for a beautiful golden crust
Top view of unbaked Strawberry Rhubarb Tart on parchment paper ready for the oven

How to Make a Strawberry Rhubarb Tart

Step-by-step instructions are in the recipe card below, but here’s a brief overview:

  • For a ready-made crust, roll into an 11 to 12-inch circle.
  • If making your own pastry, follow the instructions below and chill the dough for about 30 minutes before rolling.

For the Filling

  • Whisk together cornstarch and water in a jar and set aside.
  • In a large saucepan, cook rhubarb, strawberries, sugar, orange zest, juice, and mint sprigs, if using, for about 5 minutes. Stir in cornstarch slurry, bring to a boil, reduce heat and cook 2 minutes or until thickened. Remove mint sprigs and refrigerate to cool filling (about 30 minutes).

Assembling the Tart

  • Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
  • Add the rolled pastry onto the parchment paper.
  • Spoon the filling into the middle, leaving a 1 and 1/2 inch border. Fold the border up and over the filling. Brush with egg wash and a sprinkling or turbinado sugar.
  • Bake for 30 to 35 minutes, or until the pastry is browned and the filling has thickened. Cool before slicing.
Side view of sliced Strawberry Rhubarb Tart on a blue and white plate with fresh mint leaves

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Top view of Strawberry Rhubarb Crostata slice with fresh mint, strawberries and whipped cream on a blue and white plate

Easy Strawberry Rhubarb Tart

This Strawberry Rhubarb Tart, or crostata, is an easy, effortless, delicious way to celebrate the season. Whether using a ready-made or a simple homemade crust, it's a recipe brimming with sunshine flavor and a hint of mint; and is incredibly simple to make.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients 

Pastry

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter diced (1 stick or 1/4 lb)
  • 2-4 tablespoons ice water as needed to bring dough together

Strawberry Rhubarb Filling

  • 1/4 cup cornstarch
  • 3 cups rhubarb, sliced into 1/2-inch pieces
  • 6 ounces strawberries, halved
  • 2/3 cup granulated sugar
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 2-3 mint sprigs optional but delicious, plus more for topping.
  • egg wash, (1 egg with 1 tablespoon water, whisked)
  • Turbinado sugar for sprinkling

Instructions

  • If using ready-made crust, you will need 1 crust rolled into a 11 to 12-inch circle on a lightly floured surface. Cover and make the filling.
  • If making your own pastry, follow the instructions below.

For the Pastry

  • Combine the flour, sugar, and salt in a bowl (or the bowl of a food processor). Cut in the butter until it's the size of peas.
  • Add ice water all at once, and stir to combine until the dough comes together. If you're using a food processor, add the water to the feed tube and pulse until it comes together. Form the dough into a disk shape, wrap, and chill for about 30 minutes.

For the Filling

  • In a small bowl or lidded jar, whisk 3 tablespoons of water with the cornstarch; set aside.
  • In a large saucepan, combine the rhubarb, strawberries, sugar, orange zest, juice, and fresh mint sprigs if using. Cook over medium heat until some juices begin to release, about 5 minutes. Stir in the cornstarch slurry and bring to a boil; reduce the heat and simmer for 2 minutes. Remove the mint sprigs and refrigerate for 30 minutes to cool.

Assembling the Tart

  • Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
  • On a lightly floured surface, roll the chilled pastry into an 11 to 12-inch circle and transfer it to the parchment paper.
  • Spoon the filling into the middle of the pastry, leaving a 1 1/2-inch border. Fold the border up and over the filling, pleating when necessary and pressing together lightly.
  • Brush the pastry with egg wash and a sprinkling of turbinado sugar.
  • Bake for 30 to 35 minutes, or until the pastry is browned and the filling has thickened. Cool for 30 minutes before slicing and serving.

Video

Notes

Topping Ideas:

  • Fresh chopped strawberries
  • Mint leaves
  • Whipped cream or ice cream

Nutrition

Calories: 273kcal | Carbohydrates: 40g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 168mg | Potassium: 245mg | Fiber: 2g | Sugar: 22g | Vitamin A: 436IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Desserts
Cuisine: American, Italian
Keyword: strawberry rhubarb pie, strawberry rhubarb crostata, crostate recipe

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