Strawberry Rhubarb Pie Tarts with Cardamom

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  • Total Time: 1 hrs 80 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 8 servings

A timeless marriage, strawberries and rhubarb join forces to make a vibrant, not-too sweet filling for this springtime tart. Fragrant cardamom makes an appearance in both the filling and the crust.


  • 1 3/4 teaspoons Simply Organic Cardamom

  • 1 teaspoon Simply Organic Pure Vanilla Extract

  • 10 ounces fresh rhubarb, cut into 1-inch pieces (about 2 1/2 cups)

  • 9 ounces fresh strawberries, hulled and sliced (about 1 1/2 cups)

  • 3/4 cup + 1 tablespoon sugar

  • 1 1/2 tablespoons arrowroot powder

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon grated lemon zest

  • 2 teaspoons fresh lemon juice

  • 1 1/4 cups all-purpose flour, plus more for rolling

  • 8 tablespoons all-purpose flour, plus more for rolling

  • 3 to 6 tablespoons ice water

  • non-stick cooking spray


    1. In the bowl of a food processor, pulse the flour, 1/2 teaspoon kosher salt, 3/4 cup sugar and 1 teaspoon cardamom together. Add cubes of butter and pulse until mixture resembles coarse meal.

    2. With the food processor running, stream in 3 tablespoons cold water and pulse a few times to incorporate. If mixture still feels a bit dry and isn’t holding together, continuing streaming in water, 1 tablespoon at a time.

    3. Gather together dough into one uniform disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes and up to overnight.

    4. Remove dough from the refrigerator about 20 minutes before you’re ready to work with it and let it sit at room temperature to soften slightly.

    5. Preheat the oven to 375 degrees. Spray the bottom and the sides of a 9-inch spring form tart pan with nonstick cooking spray.

    6. On a lightly floured surface, roll dough into a 15-inch circle, about 1/8-inch thick. Working carefully, lay dough on top of the tart pan and gently press into the bottom and the side crevices. Slice off any excess. Chill for at least 30 minutes.

    7. Place tart shell on a rimmed baking sheet.8. In a large bowl, stir together rhubarb, strawberries, 1 tablespoon sugar, cornstarch, cardamom, 1 teaspoon kosher salt, vanilla, lemon zest and lemon juice. Scrape into tart shell. Bake for 50 to 60 minutes, or until the filling is bubbling in the center and the crust is golden brown. Remove from oven and set on a wire rack to cool completely.

    9. Unmold tart from the pan before slicing and serving.

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