Strawberry-Rhubarb Tart Recipe

Sweeten your summer with this delicious dessert. The sweetness of the strawberries mellows the tartness of the rhubarb, which is why they are a classic culinary pair. Combine that with a fabulous almond crust and you’ve got yourself a quintessential northwest summer treat. AQUA by El Gaucho’s pastry chef, Ali Green, created this wonderful dish to finish off your meal – it’s light but bursting in flavor. To top it off, it’s easy to make, too. Bon Appétit!


• ¼ cup sliced almonds
• ¼ cup powdered sugar
• ¼ tsp salt
• ¾ cup all-purpose flour
• 3 oz cold butter cubed

• 3-4 stalks rhubarb cut on a diagonal
• 1 lb quartered strawberries
• ½ cup sugar
• 4 oz butter
• 1 tbs vanilla bean paste
• 2 eggs
• ¼ cup all-purpose flour
• ¼ tsp salt
• 2 tbs whiskey

Preheat oven to 350*F. In a food processor, combine almonds, powdered sugar, salt, and flour until the almonds are finely ground. Add butter and pulse until it clumps together. Place into tart shell and press to make a fine, even crust. Prick the bottom of the shell with a fork and bake 15-20 minutes.

Meanwhile, toss the rhubarb and strawberries with about 1 tablespoon of sugar and set aside. Place butter and vanilla bean paste in a sauce pot and let cook over medium heat until browned. In food processor, pulse together sugar, flour, salt, and eggs until combined. Add slightly cooked browned butter. Add bourbon. Empty the strawberries and rhubarb into cooled shell. Pour filling over and bake for 30-40 minutes or until puffed and browned.

Cut into 6-8 pieces and serve with ice cream or whipped cream – or both!

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