Strawberry-Rhubarb Tart



  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 2 egg yolks
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cold water


  • 2 cups rhubarb cut into 1/2-inch pieces
  • 2 cups strawberries sliced
  • 1 cup sugar
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 2 eggs lightly beaten
  • 2 tablespoons Grand Marnier
  • 1/2 cup apricot preserves
  • 12 strawberries sliced in half lengthwise


Make the Pastry

  1. Cut butter into flour. Add egg yolks, sugar, and salt, and mix well. Add cold water to form soft dough, adding a drop or two more water if needed. Wrap dough in wax paper and refrigerate at least 1 hour to keep firm and workable. Roll out on floured board. Make miniature tart shells in muffin tins with excess pastry dough.

Make the Tart

  1. Preheat oven to 400.
  2. Line pie pan or quiche pan with pastry dough and set aside.
  3. Place rhubarb, strawberries, and sugar in mixing bowl. Mix allspice and nutmeg with flour and stir in strawberry-rhubarb mixture. Add eggs and Grand Marnier and mix well. Pour into pie shell and bake 40 minutes or until set.
  4. Remove from oven. Heat apricot preserves in saucepan and spread over tart to glaze. Top with sliced strawberries arranged in decorative manner. Serve with whipped cream or ice cream if desired.