Strawberry Rhubarb Tart

Follow our step-by-step guide on how to make Strawberry Rhubarb Tart.

1. Step 1

   In a mixing bowl, combine cornstarch and a tablespoon of water, whisking until smooth.

2. Step 2

   Fold in diced rhubarb, sliced strawberries, white sugar, lemon juice, ground cinnamon, and vanilla extract.

3. Step 3

   Stir well and let the mixture rest for 30 minutes to enhance the flavors.

4. Step 4

   Preheat your oven to 425°F (220°C).

5. Step 5

   Fit the bottom crust into a 9-inch pie dish.

6. Step 6

   Roll out the remaining dough into a 10-inch circle on a floured surface and set it aside.

7. Step 7

   Give the filling another stir before pouring it into the prepared pie dish.

8. Step 8

   Cut the remaining crust into 1-inch wide strips, using a scalloped edge pastry cutter for a decorative flair.

9. Step 9

   Moisten the rim of the filled bottom crust with a touch of water, then lay the two longest strips across the center of the pie.

10. Step 10

    Weave the remaining strips horizontally and vertically to create a beautiful lattice top, pressing the edges to seal and trimming any excess dough.

11. Step 11

    In a small bowl, whisk the egg white with a teaspoon of water.

12. Step 12

    Brush this egg wash over the lattice and sprinkle with turbinado sugar for a delightful crunch.

13. Step 13

    To prevent the edges from browning too quickly, wrap them with strips of aluminum foil.

14. Step 14

    Bake in the preheated oven for 15 minutes, then lower the temperature to 375°F (190°C) and continue baking for an additional 40 to 45 minutes, until the crust is golden and the filling is bubbling with joy.

15. Step 15

    Remove the foil for the last 10 minutes of baking to achieve that perfect golden hue.

16. Step 16

    Once baked, allow the pie to cool completely before serving, letting the filling set for a slice that’s as beautiful as it is delicious.

17. Step 17

    Enjoy the sweet and tangy symphony of flavors in every bite!.