Jump to Recipe
This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It’s not to overwhelmingly sweet, it’s just perfectly sweet from the strawberries and perfectly tart from the rhubarb.
It’s our mums favorite sweet dessert, even though she does not like sweet things! She even wanted my strawberry-rhubarb pastry tarts for mothers day and for her 40th wedding day. She really loves them!
You can make the recipe either with store bought puff pastry sheets (I’ve used 1 1/2 sheets) or make your own homemade puff pastry dough! Following is the recipe I’ve used:
How to make my delicious strawberry-rhubarb pastry tarts with homemade puff pastry:
Ingredients for puff pastry:
•300g flour
•2tbsp sugar
•1tsp salt
•300g cold butter, chopped
•150ml ice water
- Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
- Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
- Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater.
- Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
- Preheat oven to 200°C.
- Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
- Bake for 12-15 minutes until golden browned and cooked through.
If you have some rhubarb left I would recommend you our delicious Strawberry-Rhubarb Galette, our beautiful Rhubarb lattice Tart or our gluten free polenta-almond mini cakes with rhubarb glaze
Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.
Save the recipe for later or pin it to your Pinterest board. We are pinners.
Love, Antonia
Strawberry-Rhubarb Pastry Tarts filled with almond frangipane
Ingredients
- 1 1/2 sheets store bought puff pastry see recipe notes for homemade puff pastry
frangipane
- 140 g ground almonds
- 110 g icing sugar
- 2 1/2 tbsp all-purpose flour
- 80 g butter soft
- 1 egg
- 1 1/2 tsp rose water
Filling
- 300 g rhubarb trimmed, cut into 5cm lengths
- 350 g strawberries halved
- 2 tbsp icing sugar
- 1 tsp rose water optional
- 1 egg for eggwash
- 45 g Pistachios or almond slices chopped, for decoration (optional)
Instructions
- Preheat oven to 200°C and prepare two oven trays with parchment paper.
Frangipane
- Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth.
- For the filling: Combine rhubarb, strawberries, sugar and rosewater.
- Roll out store bought puff pastry sheets and cut into 6 pieces each sheet. In total 12 pieces and divide onto prepared oven trays. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
- Bake for 12-15 minutes until golden browned and cooked through.
Notes
•300g flour
•2tbsp sugar
•1tsp salt
•300g cold butter, chopped
•150ml ice water
- Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
- Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
- Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater.
- Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
- Preheat oven to 200°C.
- Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
- Bake for 12-15 minutes until golden browned and cooked through.
Nutrition
2 comments
Hi Antonia,
This seasonal recipe is a winner with the combination of strawberries and rhubarb.
Best. Silvie
Thank you Silvie. These tarts taste amazing. Love the flavours .