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Strawberry Rhubarb Tart in Patê Sucrée

Gorgeous, Juicy, Delcioos , Classic Summer Dessert.

Strawberry Rhubarb Tart in Patê Sucrée

Patê Sucrée

-1 cup of flour (AP or Cake Flour)

-1/2 cup of powdered sugar

-1 tsp of fine salt

-1 stick of very cold butter cut into cubes

-1 egg


Cut the butter into the dry ingredients using a pastry cutter or food processor. Add the egg and vanilla and mix until you have a formed dough. Chill for 30 minutes or up to 3 days.

Sprinkle some flour or almond flour on a work surface. Roll out the dough into a circle and it over top of the pastry ring. Very gently press the dough down the sides of the ring to fit the circle and form the bottom crust. Use a rolling pin, roll over the top of the pastry ring, which will neatly trim the sides. Dock holes in the bottom and freeze the shell for 30 minutes.

Remove the shell from the freezer and blind bake for 15-20 minutes at 350 degrees.


-5 stalks of rhubarb cut into 1 inch sections.

-1 cup of chopped strawberries

-1 16oz jar of strawberry preserve

Add the cut rhubarb to a pot of boiling water with 1/2 cup of sugar. Boil the rhubarb until just softened, about 8 minutes. Remove and strain.

Combine chopped strawberries in a bowl with strawberry preserve. Microwave for about 30 seconds to soften the preserves, giving you a more spreadable gel. Pour the strawberry mixture into the bottom of the pastry shell and spread evenly. Layer rhubarb on top in any design you like. Bake for 35-40 minutes at 350 degrees.

Let the tart cool after baking for easier slicing. Enjoy!!


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