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Strawberry Rhubarb Hazelnut Streusel Tart


Course Dessert
Cuisine German
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 13 oz fresh strawberries trimmed and cut into pieces
  • 4 cups fresh rhubarb trimmed and cut into pieces
  • 1 tablespoon lemon juice
  • 2 tablespoons plus 1/4 cup plus 1+3/4 cups brown sugar, divided
  • 1 cup chopped hazelnuts chopped into small pieces
  • 3 +1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks 1 cup unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated lemon zest

Instructions

  1. Place the cut strawberries in a bowl and toss with 2 tablespoons of brown sugar, set aside.
  2. Place the rhubarb pieces, lemon juice and 1/4 cup of brown sugar in a saucepan and heat stirring until the rhubarb pieces soften but have not completely dissolved (about 5-7 minutes.) You want to still see the shapes of the rhubarb pieces. Remove from heat, mix together with the sugared strawberries and set aside to cool.
  3. Place the chopped hazelnuts in a naked small skillet over medium-low heat. Stir until toasted, remove from heat and set aside to cool.
  4. Preheat the oven to 350 degrees F.
  5. Grease and flour a 10-inch tart form.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. In a mixer cream together the butter and brown sugar. Beat about 3 minutes.
  8. Mix in the egg, vanilla extract, and lemon zest.
  9. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on and beat until thoroughly combined.
  10. Slow the mixer down and add half the dry ingredients and mix to combine.
  11. Add the other half of the dry ingredients and the toasted hazelnuts and mix only until streusel forms.
  12. Lightly press 2/3 of the mixture (use a kitchen scale for precise measurement) into the prepared tart form.
  13. Place the pan in the oven and bake for 10 minutes. Remove from oven.
  14. Use a slotted spoon to fill the tart with the strawberry rhubarb mixture, leaving out any excess liquid.
  15. Distribute the remaining streusel over the top. Gently press it down with your palms.
  16. Replace the pan in the oven and bake for another 20 minutes.
  17. Remove from oven. Let cool. for 15-20 minutes. Cut and serve.