Free Form Strawberry-Rhubarb Tart

Homemade dessert just doesn't get easier than this free form strawberry-rhubarb tart. The fruit is simply chopped and tossed with sugar and cornstarch and the pastry is folded up around the sides. You can make your own pastry, or buy ready-made pastry if you want to make it even easier.

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Free Form Strawberry-Rhubarb Tart

  • Prep Time: 20 m
  • Cook Time: 45 m
  • Total Time: 1 h 5 m
  • Servings:


  • 1 recipe basic pie dough or 10-inch circle of store-bought pie dough
  • cups rhubarb chopped
  • cups strawberries quartered
  • 1 lemon zested
  • ½ cup sugar
  • 4 ½ teaspoons cornstarch
  • 2 tablespoons butter melted OR 1 egg, lightly beaten


  1. Pre-heat the oven to 425ºF. Let the pastry sit out on the counter for 5 minutes just to soften ever so slightly.
  2. Roll the pastry into a large circle, about 10 to 11 inches in diameter and about ¼-inch thick. Transfer the circle to a cookie sheet lined with parchment paper.
  3. Toss the rhubarb, strawberries and lemon zest together in a bowl. Add the sugar and cornstarch and toss right before placing the fruit on the pastry.
  4. Place the fruit in the middle of the pastry circle, leaving a border around the edge of the circle of about 2 to 3 inches bare. Fold the edges of the pastry up around the fruit, pinching the pastry together so that it stays in place. The center of the fruit should still be exposed.
  5. Brush the edge of the pastry with the melted butter and drizzle any remaining butter on the fruit in the center. Sprinkle a little sugar on the pastry and transfer the tart to the oven.
  6. Bake at 425ºF for about 45 minutes, or until the pastry is nicely browned and the fruit in the center is bubbling.
  7. Remove, cool and serve with some whipped cream.
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Comments (12)Post a Reply

  1. 5 stars
    This turned out so delicious. Served it at a Koffee Klotch gathering for 25. A big hit!!
    Thank you so much for this recipe. will follow along with all your recipes.

  2. Made the rhubarb strawberry torte. It was way to tart and all the juice never thicken like it should have. The juice was all in the cookie sheet. I will say I have tried other of your recipes that really turn out good.

    1. Hi Kathi. The sweetness level of anything is a matter of personal preference, and I’m guessing that you might prefer foods a little sweeter than I do. That said, you will need to adjust the level of sugar added to the sweetness of your fruit. Strawberries can really vary in sweetness so some batches might need more sugar than others. The other key to managing the juice level is to NOT toss the fruit with the sugar and cornstarch until you are ready to put it in the pastry. If you toss it too early, the juices will start to be extracted and you’ll end up with more than you need or can handle. Again, the amount of juice is also variable depending on the fruit you have, so understand that it might vary. If you make the tart again, go with more sugar and more cornstarch to suit your tastes. Hope that helps. ML

  3. 5 stars
    I made this (used shortbread pie shell) but left it in the oven too long. Still tasted great. I’ll know better next time!
    Like everyone else – I miss you on QVC.

  4. 5 stars
    Loved this recipe! Made it with a gluten-free crust, which cracked, so it was hard to keep the juice from leaking out. Tasted great and so easy to make!

  5. 5 stars
    Just made my second strawberry rhubarb pie and I feel as though I need to stock up on rhubarb. So good. I will give your recipe a try the next time. I also made syrup with the excess juice. Yummy! Thanks for sharing your talents.

    1. Hi Betsy, if you want to use frozen berries, I would defrost them first and drain away the liquid. Then combine them with the rhubarb. You can save the liquid from the berries and reduce it in a saucepan to make a nice sauce to drizzle over the tart at the end, or fold into whipped cream.

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