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Perfect Strawberry Rhubarb Crumble Tart Recipe with Easy Brown Butter Oat Topping

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A rustic and comforting strawberry rhubarb tart featuring a buttery, crisp crust and a nutty brown butter oat crumble topping. Perfect for seasonal celebrations and easy to make in about 45 minutes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 3 cups (about 450g) fresh rhubarb, sliced into ½-inch pieces
  • 3 cups (about 450g) fresh strawberries, hulled and halved
  • ¾ cup (150g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 6 tablespoons (85g) unsalted butter
  • 1 cup (90g) old-fashioned rolled oats
  • ½ cup (65g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Make the Tart Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, stirring gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Prepare the Filling: Toss sliced rhubarb and halved strawberries with sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Set aside to macerate.
  3. Roll and Blind Bake the Crust: Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan, press into edges, and trim excess. Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5-7 minutes more until slightly golden. Let cool slightly.
  4. Brown the Butter for Topping: Melt butter in a small saucepan over medium heat, stirring frequently until nutty aroma develops and color is golden brown, about 5 minutes. Remove from heat immediately.
  5. Mix the Oat Topping: Combine rolled oats, flour, brown sugar, cinnamon, and salt in a bowl. Pour in browned butter and mix until crumbly and evenly coated. Stir in chopped nuts if using.
  6. Assemble the Tart: Pour fruit filling into pre-baked crust, spreading evenly. Sprinkle brown butter oat topping generously over the fruit.
  7. Bake: Bake at 375°F (190°C) for 35-40 minutes until topping is golden and crisp and filling is bubbling around edges.
  8. Cool and Serve: Let tart cool on a wire rack for at least 1 hour to set filling. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

If the topping browns too quickly, tent the tart loosely with foil for the last 15 minutes of baking. For a crisper bottom, bake on a lower oven rack. Use cold butter and avoid overworking dough to keep crust tender. Frozen fruit can be used if thawed and drained well. Nuts in topping are optional and can be omitted for nut-free version. For gluten-free, use gluten-free flour and certified gluten-free oats. Vegan adaptation possible by substituting butter with coconut oil or vegan butter and sugar with maple syrup.

Nutrition

Keywords: strawberry rhubarb tart, crumble tart, brown butter oat topping, easy dessert, seasonal dessert, spring dessert, fruit tart

Find it online: https://magnetmeal.com/perfect-strawberry-rhubarb-crumble-tart-recipe-with-easy-brown-butter-oat-topping/