Strawberry and Rhubarb pie

Discover a delicious tart that perfectly combines the sweetness of strawberries with the gentle tanginess of rhubarb. Enhanced with Eyguebelle Carpentras Strawberry Syrup and Eyguebelle Rhubarb Syrup, this recipe delivers a balanced and flavorful dessert that is perfect for spring and summer occasions.

Preparation Time: 25 minutes
Servings: 6 to 8 people
Difficulty: Easy
Flavor Profile: Fruity, tangy, and indulgent

• 1 shortcrust pastry
• 300 g fresh strawberries
• 300 g rhubarb
• 30 mlEyguebelle Carpentras Strawberry Syrup
• 20 ml Eyguebelle Rhubarb Syrup
• 80 g sugar
• 2 eggs
• 200 ml heavy cream
• 1 tablespoon almond flour

• 1 tart pan
• 1 mixing bowl
• 1 whisk
• 1 knife
• 1 cutting board
• 1 spatula
• 1 oven

1. Preheat your oven to 180°C (350°F).
2. Wash, hull, and halve the strawberries.
3. Clean the rhubarb and cut it into small pieces.
4. Line the tart pan with the shortcrust pastry and prick the base with a fork.
5. Sprinkle the almond flour evenly over the pastry base to help absorb excess fruit juices during baking.
6. Arrange the rhubarb pieces and strawberries evenly over the pastry.
7. In a mixing bowl, whisk together the eggs, heavy cream, and sugar.
8. Add the Eyguebelle Carpentras Strawberry Syrup and Eyguebelle Rhubarb Syrup, then whisk until smooth.
9. Pour the mixture evenly over the fruit.
10. Bake for 35 to 40 minutes, until the filling is set and lightly golden.
11. Allow the tart to cool before removing it from the pan.
12. Serve slightly warm or chilled, depending on your preference.

For an even more flavorful dessert, serve your Strawberry Rhubarb Tart with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of Greek yogurt. The creamy texture beautifully complements the balance between the sweet strawberry notes and the naturally tangy character of rhubarb.

This recipe can also be adapted throughout the year by experimenting with other fruit combinations. The pairing of Eyguebelle Carpentras Strawberry Syrup and Eyguebelle Rhubarb Syrup creates a versatile base that works wonderfully with raspberries, redcurrants, or even apples, allowing you to reinvent the tart according to the season.