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Strawberry-Lime Rhubarb Tart

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  • 1 - homemade or store bought pastry crust dough
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • zest if one lime
  • 3 cups fresh fruit, 1-/12 cup sliced strawberries + 1-1/2 cup rhubarb, chopped into 1" pieces


To make filling:

  • In a medium saucepan, toss all ingredients and stir to coat fruit. Place over medium-high heat and cook, stirring frequently, until sugar is dissolved and the fruit starts to soften. Set aside.

To make tarts:

  • Grease 4-3" tart tins with butter. Roll out pastry dough and with a 4" round, cut out 4 circles. Press dough circles into each tart tin.
  • Divide the fruit mixture between the 4 tart tins - do not over-fill. Place on a baking sheet and bake at 400ºF for until fruit is bubbling and pastry is golden, about 13-18 minutes. Let cool completely, then remove from tart tins. Serve topped with Mascarpone Whipped Cream and more lime zest.

Mascarpone Whipped Cream: In a small bowl mix 1 cup whipping cream, 1/3 cup Mascarpone cheese, 1/4 cup confectioner's sugar, 1 tsp vanilla, 1 tsp cornstarch. Whip on high until stiff peaks form.