Rhubarb and strawberry lattice tart

A truly wonderful rhubarb and strawberry tart. It features a delicious shortcrust pastry made with egg yolks and a perfectly balanced filling, combining the sweetness of strawberries with the gentle tartness of rhubarb. The pastry is used to line both the base and sides of the tart tin, then filled with fruit and finished with a classic lattice top. Rhubarb and strawberries are a timeless pairing, yet surprisingly I’ve never shared this tart on the blog before – all the more reason to recommend it :).

Ingredients for the shortcrust pastry:

• 300 g plain flour
• 170 g cold butter, diced
• 100 g icing sugar
• 2 egg yolks, from large eggs
• a pinch of salt

Sift the flour into a bowl. Add the butter and rub it in quickly with your fingertips, or cut it in with a knife, until the mixture resembles fine breadcrumbs. Add the icing sugar, egg yolks and salt, then quickly bring the dough together (alternatively, use a food processor). If the dough seems slightly too dry, add 1 tablespoon of cold water and pulse briefly.

Shape the dough into a ball, flatten it slightly, wrap in cling film and chill in the refrigerator for 60 minutes.

Ingredients for the rhubarb and strawberry filling:

• 500 g rhubarb
• 300 g strawberries
• 100 g sugar
• finely grated zest of 1 orange
• 1 teaspoon vanilla bean paste or vanilla extract
• 40 g potato starch

Cut the rhubarb into small pieces (do not peel the stalks). Hull the strawberries and cut them into smaller pieces. Just before filling the tart, add the remaining ingredients and mix everything together thoroughly.

Additionally:

• 1 egg, beaten
• icing sugar, for dusting (optional)

Remove the chilled pastry from the refrigerator and divide it into two portions, one slightly larger than the other.

Grease a 25 cm tart tin with butter and lightly dust with flour, shaking out any excess.

Roll out the larger portion of pastry to a thickness of approximately 3 mm and use it to line the base and sides of the tart tin. Fill with the rhubarb and strawberry mixture. Roll out the remaining pastry to approximately 3 mm thick and cut it into strips about 2.5 cm wide. Arrange the strips over the filling in a lattice pattern, then press the ends into the pastry lining the sides of the tart. Brush the pastry lattice and edges with the beaten egg.

Bake at 180°C for approximately 50 minutes. The pastry should be beautifully golden and the fruit filling should be visibly bubbling. Remove from the oven and leave to cool.

Dust with icing sugar before serving, if desired.

Enjoy!