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!
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 1/4 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 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.
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!
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!
FAQS & Expert Tips
Sure! I haven’t tested pie crust but I imagine it would work just fine. Check out my favorite pie crust recipe here.
If you can’t find rhubarb at the market just use extra strawberries, about a heaping cup.
I don’t recommend frozen berries for this recipe, the filling will be too wet and the pastry could become soggy.
Check out more delicious recipes:
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Strawberry Rhubarb Puff Pastry Tart
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)
- 1/3 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
- 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.
- 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.
- 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.
- 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.