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    Category Home » Breakfast » Strawberry Rhubarb Puff Pastry Tart

    Strawberry Rhubarb Puff Pastry Tart

    Published: May 26, 2021 · Modified: Jan 18, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This flakey puff pastry tart is filled with sweet strawberries, tart rhubarb, and a velvety layer of cream cheese. This simple pastry is the perfect way to start your day or end a summery meal!

    a strawberry rhubarb puff pastry tart cut into 8 rectangles on a blue background with fresh strawberries on top and a pink cloth napkin

    One of my favorite breakfast treats growing up was a Pillsbury Toaster Strudel and thats exactly where I drew the inspiration for this tart! I’d like to think my version is a touch more elevated but still fairly simple to make. This recipe starts with store-bought puff pastry which is then filled with cream cheese, strawberries, sliced rhubarb and sugar then baked until golden brown. The trickiest part of this recipe is waiting for it to cool before eating!

    I like to have this strawberry rhubarb tart for breakfast with a glass of cold brew coffee, but it also makes for a great spring/summer dessert!

    What even is rhubarb?

    Rhubarb is a tart, sour fruit that looks very much like long red celery stalks. Rhubarb is a popular addition to pies, tarts, crumbles, and cobblers because its tart flavor mellows the sugary sweet fruits and berries it’s often paired with. To prepare rhubarb give it a good wash then trim away both ends and slice into ¼ inch slices.

    Ingredients You’ll Need:

    Here’s what you’ll need to make this flakey strawberry rhubarb puff pastry tart: store-bought frozen puff pastry (defrosted), strawberries, rhubarb, cream cheese, sugar, vanilla, corn starch, and one egg.

    recipe ingredients: frozen puff pastry, cream cheese, vanilla, a bowl of fresh strawberries, two stalks of rhubarb and a measuring cup of sugar

    Recipe Step by Step

    Step 1. Prep the Pastry

    Spread a thin layer of cream cheese filling across one sheet of puff pastry then pile the strawberry rhubarb filling right on top. Lay the second sheet of pastry over top and crimp the edges with a fork.

    left: a metal mixing bowl filled with strawberries, rhubarb and sugar. 
right: puff pastry on a baking tray spread with a layer cream cheese.

    Step 2. Bake

    Before baking, brush the tart with beaten egg and a generous sprinkle of sugar then cut a few slits to let steam escape while it bakes. Bake until golden brown!

    left: puff pastry with cream cheese and strawberry rhubarb mixture on a baking tray
right: a raw Strawberry Rhubarb Puff Pastry Tart with a cup of egg wash and a bowl of sugar on the side

    Step 3. Slice and Serve

    I know it hard but It’s best to wait 20-30 minutes for the tart to cool and the filling to set before slicing. Cut into 6-8 slices and serve!

    left: a baked Strawberry Rhubarb Puff Pastry Tart on brown parchment paper
right: a baked Strawberry Rhubarb Puff Pastry Tart on brown parchment paper cut into eight pieces

    FAQS & Expert Tips

    Can I use pie crust instead of puff pastry?

    Sure! I haven’t tested pie crust but I imagine it would work just fine. Check out my favorite pie crust recipe here.

    I can’t find rhubarb, can I use something else instead?

    If you can’t find rhubarb at the market just use extra strawberries, about a heaping cup.

    Can I use frozen berries for this recipe?

    I don’t recommend frozen berries for this recipe, the filling will be too wet and the pastry could become soggy.

    a Strawberry Rhubarb Puff Pastry Tart cut into slices with fresh strawberries on top on a blue background with a pink cloth napkin on the side

    Check out more delicious recipes:

    • Stone Fruit Clafoutis
    • Rustic Blueberry Galette with Vanilla Ice Cream
    • Blackberry and Almond Crostata
    • Strawberry Brown-Butter Ice Cream Sandwiches
    • Meyer Lemon Polenta Cake

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a strawberry rhubarb puff pastry tart cut into 8 rectangles on a blue background with fresh strawberries on top and a pink cloth napkin

    Strawberry Rhubarb Puff Pastry Tart

    This flakey puff pastry tart is filled with sweet strawberries, tart rhubarb, and a velvety layer of cream cheese. This simple pastry is the perfect way to start your day or end a summery meal!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Servings: 6
    Calories: 606kcal
    Author: Leigh Anderson

    Ingredients

    Puff Pastry Tart

    • 2 sheets store-bought puff pastry thawed
    • 16 oz strawberries trimmed and halved
    • 2 stalks rhubarb trimmed and cut into thin slices (about one heaping cup total)
    • ⅓ c sugar plus 2-3 tbsp extra for sprinkling
    • 2 tbsp corn starch
    • 1 egg beaten

    Cream Cheese Filling

    • 4 oz cream cheese room temperature
    • 1 egg yolk
    • 2 tbsp sugar
    • 2 tsp vanilla extract or vanilla bean paste

    Instructions

    • Preheat oven to 375 degrees F.
    • In a large bowl toss together the strawberries, rhubarb, sugar, and corn starch. In a separate bowl, whisk together the creamy cheese, egg yolk, sugar and vanilla.
    • Roll out one puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on a parchment lined sheet pan.
    • Use a spatula or the back of a spoon to spread the cream cheese mixture over the surface of the pastry, leaving a one inch border on all sides. Pile the strawberry mixture right on top. Brush the border of the pastry with beaten egg.
    • Roll out the second sheet of puff pastry and drape it right on top. Crimp the edges with a fork then brush the entire surface with beaten egg and sprinkle generously with sugar. Cut 2-3 small vents in the center then bake until the crust is golden brown and filling is bubbling, 35-40 minutes.
    • Let the pastry cool until it is just warm to the touch, about 20-30 minutes. Serve warm or at room temperature, cut into 6-8 pieces. 

    Notes

     
    Ingredient Notes and Substitutions:
    • Rhubarb: If you can’t find rhubarb at the market just use extra strawberries or another berry.
    • Puff Pastry: I used Pepperidge Farm’s brand but any brand should work just the same. DuFour is by far the best brand of store bought puff pastry but it’s harder to find and double the price.
    • Corn Starch: Tapioca starch or all-purpose flour will work.
     
    FAQs:
    • Can I use frozen berries instead of fresh? I don’t recommend frozen berries for this recipe, the filling will be to wet and the pastry could become soggy.
    • Can I use pie crust instead of puff pastry? Sure! I haven’t tested pie crust but I imagine it would work just fine. Check out my favorite pie crust recipe here.
    • What is rhubarb? Rhubarb is a tart, sour fruit that looks very much like long red celery stalks. Rhubarb is a popular addition to pies, tarts, crumbles, and cobblers because its tart flavor mellows the sugary sweet fruits and berries it’s often paired with. 
     
    Storing Leftovers and Reheating: 
    • Strawberry rhubarb puff pastry tart is best eaten the day of however, leftovers can be stored in the refrigerator for up to three days. Reheat in the oven at 375 for 5 minutes. 

    Nutrition

    Calories: 606kcal | Carbohydrates: 58g | Protein: 9g | Fat: 39g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 276mg | Potassium: 251mg | Fiber: 3g | Sugar: 16g | Vitamin A: 321IU | Vitamin C: 46mg | Calcium: 58mg | Iron: 3mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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