At the end of April and very beginning of May, French people go wild for the Gariguette strawberries. Though originally from Chili, I had never heard of them before moving to France. In May the rhubarb appears in the grocery stores, and both fruits have very short seasons, so this tarte is best made in that short window.
Adapted from Deb Perleman's recipe. —Melissa P
- Prep time 30 minutes
- Cook time 45 minutes
- Serves 10
pâte feuilleté (Herta)
3 1/2 cups
rhubarb, cut into ½-inch pieces
strawberries, halved, quartered if large
granulated white sugar
light brown sugar
fresh squeezed lemon juice
- Preheat the oven to 200°C.
- In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit.
- Place pâte feuilleté in tarte pan and prick the bottom of the dough with a fork.
- Bake for 45-50 minutes until the tarte is golden and the juices bubble visibly.
- Let cool for 1-2 hours before eating in order for the juices to solidify and become syrupy.