Strawberry, rhubarb and almond tart

Oh what a star this tart is - a summer dessert made in heaven! By arranging the strawberries and rhubarb so neatly around the top you can really make this into a true showstopper.

By Nici Wickes
  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


  • 300 gram sweet short pastry
  • 250 gram ricotta
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon maple syrup
  • 3 medium eggs, at room temperature
  • 140 gram ground almonds
  • 1 cup strawberries, hulled
  • 2 rhubarb stalks, cut into small pieces
  • 1 tablespoon sugar


  • 1
    Preheat oven to 190°C. Place an oven tray in to heat.
  • 2
    Grease and line a 24cm loose-bottom tart tin with the pastry, pressing it firmly into the fluted edge. Chill for 15 minutes.
  • 3
    Whisk together the ricotta, sugar, cinnamon, syrup and eggs. Fold in the almonds and spoon the mixture into the chilled pastry shell.
  • 4
    Cut the strawberries in half (or quarters if they're very big) and arrange on top of the mixture. Scatter the rhubarb in the centre.
  • 5
    Bake for 30 minutes, then reduce the heat to 160°C and cook for another 20 minutes or until the centre of the filling has set. Sprinkle over the sugar.
  • 6
    Serve warm or cold with yoghurt, cream or ice cream.


You may vary the fruit with any fresh, sliced fruit – peaches and nectarines work well.

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