Go Back
+ servings
a strawberry rhubarb puff pastry tart cut into 8 rectangles on a blue background with fresh strawberries on top and a pink cloth napkin
Print Recipe
5 from 4 votes

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!
Prep Time15 mins
Cook Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6
Calories: 606kcal

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)
  • 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