NZ Woman's Weekly

Rhubarb and strawberry tart recipe

  • Meal Type

  • Servings

  • Courses


Like beer and potato chips, fresh tomatoes and basil, raspberries and chocolate, rhubarb and strawberries are a perfect match, yet they’re so rarely used in the same dish. This week, I combine them and the result is the most beautifully fragrant and not-too-sweet treat that begs to be eaten! Serve it with clouds of softly whipped cream and you’ll be in heaven.

  • 1-2 sheets ready-made sweet short pastry
  • 60g butter
  • 4 tbsp caster sugar
  • 1½-2 eggs (use half egg for pastry as per below)
  • Zest of 1 lemon
  • 1 tsp vanilla essence
  • 2 tbsp flour
  • 100g ground almonds
  • 1 cup rhubarb, chopped
  • 1 cup strawberries, hulled and halved
  1. Preheat the oven to 200ºC and place a baking sheet in the oven to heat up. The tart will sit on this hot tray and it helps the base cook to crisp.
  2. Grease a 23-25cm diameter pie dish or tart tin.
  3. Roll out the pastry sheet to fit, pressing it into your tin and 3cm up the sides. Chill.
  4. To make the filling, cream the butter and sugar in a bowl until light and fluffy. Add eggs and beat well. Stir in the zest, vanilla, flour and almonds, mixing to a thick paste.
  5. Scatter the fruit over the pastry case, then dollop the almond paste over the top – it will spread out to cover the fruit during cooking.
  6. Bake for 20-25 minutes or until golden brown all over. Serve warm or cold with fresh whipped cream and a dusting  of icing sugar.


  • 60g chilled butter
  • 1 tbsp caster sugar
  • 1 cup flour
  • 1/2 egg, beaten lightly
  • 1 tbsp iced water
  1. In a food processor, pulse the chilled butter with the sugar and flour until it resembles breadcrumbs. Add the egg and water, then pulse some more until it comes together when pinched between your fingers. Add a little more iced water if you need to.
  2. Bring dough together into a ball and briefly knead on a floured board. Pat out into a disc, wrap in cling film and refrigerate for at least 15 minutes. For ease of handling, roll out on a sheet of baking paper dusted with flour. Short pastry patches well, so don’t fret over tears or holes!

MORE: Pumpkin pie recipe

Nici Wickes

About Nici Wickes

Since being able to reach the kitchen bench at age eight, Nici Wickes has enjoyed a great love for cooking. And now, as a grown up (or nearly!) she dedicates her whole life to fantastic food. She travels for it, writes about it and eats it - but more than anything, she enjoys sharing her passion with others. Nici joined the New Zealand Woman’s Weekly team in August 2014, with an aim to create delicious dishes for those who are cooking for themselves, or for a friend or partner. Nici believes in eating well, without fuss or stress - and she considers that readers shouldn’t have to sacrifice the flavour and authenticity of a dish just because they are making it in smaller volumes. Her food is original, accessible, and adaptable – just bump up the quantities to turn a meal for one into a spread for six! Nici is well known for presenting the hugely successful cooking TV food-travel show, World Kitchen which, after five series, now screens in over 85 countries worldwide. And her latest much-celebrated cookbooks, COOK EAT ENJOY is a stunning collection of her favourite recipes from around the globe as well as the dishes she likes to cook at home.

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.