Laura has posted the announcement for our 2nd Family Recipes event over on her blog. Make sure you pop over there to check it out! The deadline to post for the upcoming month event is June 27, 2009 by midnight. I hope you will consider participating!


Food bloggers really have some great ideas. I have been inspired by many food bloggers. Lately, Jessie seems to have been the biggest influences on me and what I make. It seems I see something she has done and I feel that sudden urge that I have to try it…that it looks that delicious!

Just a few days ago Jessie had this amazing Strawberry Tart post. It looked delicious and I loved the combination of flavors she used. I decided to take Jessie’s idea an fit it to suit what I had on hand at home. To see Jessie’s version, make sure to click on the link!


I visited mom and dad after work on Friday afternoon and when there Mom pulled out some Raspberry Rhubarb jam she had made. Oh have mercy. That was the most awesome jam I had eaten in a long, long time. I will be blogging the recipe for this tomorrow with my own results! I knew before I even left my parent’s home that I was going to use that jam in this Strawberry Tart. Thanks Jessie for this inspiration. It was wonderful – and mom and dad were lucky enough to have some of this tart also!

Strawberry Tart
adapted from The Hungry Mouse

1 package Athen’s filo dough
2 Tablespoons unsalted butter
1 quart strawberries, washed, hulled and sliced
1/4 cup sugar
1 teaspoon ground cardamon
3 generous Tablespoons jam (I used Raspberry Rhubarb)
1 Tablespoon sugar
1/8 cup sliced almonds

Preheat oven to 425 degrees.

Stir jam into sliced berries and set aside. Mix sugar and cardamon and set aside.

Lie filo dough out flat on baking sheet (I covered mine with a slipmat) and using a pastry brush cover filo dough with the 2 tablespoons of melted butter. Fold edges of filo dough on all 4 sides.

Sprinkle entire filo dough (crust and center) with cardamon sugar. You may not use all of it. I did use most because my berries were tart and the jam wasn’t super sweet.

Place jam and berry mixture in center of dough being careful to keep inside of the edges. Sprinkle top of berry mixture with 1 Tablespoon sugar and the sliced almonds.

Bake in oven for about 20 minutes or until filo dough has browned nicely.

Enjoy plain or with some sweetened whipped cream or vanilla ice cream!

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

40 Comments

  1. Tracey May 31, 2009 at 7:42 pm - Reply

    Your tart looks so beautiful! Nicely done. I’m totally with you on getting inspiration from other food bloggers. It’s such a fantastic community.

  2. Linda May 31, 2009 at 8:33 pm - Reply

    What a pretty tart! Looking forward to the strawberry-rhubarb post.

  3. Barbara Bakes May 31, 2009 at 8:33 pm - Reply

    I love this recipe. It doesn’t get much easier, yet delicious and elegant.

  4. Stacey May 31, 2009 at 9:03 pm - Reply

    Wow, your strawberry tart came out beautifully! I bet it was delicious too!

  5. LadyJayPee May 31, 2009 at 10:00 pm - Reply

    Thanks for posting this version, HoneyB!

  6. the ungourmet May 31, 2009 at 10:32 pm - Reply

    Beautiful! I love anything with strawberries!

    Your photos are spectacular! :0)

  7. Bellini Valli May 31, 2009 at 11:15 pm - Reply

    You've done it again Shelby and chosen the most amazing dessert. Can't wait for sun-ripened strawberries!!

  8. Mags May 31, 2009 at 11:47 pm - Reply

    Beautiful, beautiful photos. And that tart looks pretty darn good too!

  9. Claudia June 1, 2009 at 12:30 am - Reply

    Gorgeous tart! And all is in season – and couldn't be easier. This is deinfitely in my near future. Love that your mom had some rhubarb jam ready for you. Lucky you!

  10. from my motorhome to yours June 1, 2009 at 12:42 am - Reply

    wow this looks great

  11. Coleen's Recipes June 1, 2009 at 1:17 am - Reply

    What wonderful photographs!! Your tart looks SO inviting, I'd love to try it.

  12. pixelhazard June 1, 2009 at 1:47 am - Reply

    Oh all your food looks wonderful! I’m starving now

  13. foodbin June 1, 2009 at 2:26 am - Reply

    such luscious strawberry tart.

  14. Lynda June 1, 2009 at 3:50 am - Reply

    This looks beautiful! I love the addition of the rasberry, rhubarb jam!It can’t get any better than this!

  15. Laura June 1, 2009 at 3:56 am - Reply

    Oh wow that looks good. Now I really want something flaky and sweet and covered in strawberries.

  16. Elyse June 1, 2009 at 5:24 am - Reply

    This tart is stellar! I can’t wait to hear about your results. What a delicious looking treat. So summery and wonderful.

  17. Cristine June 1, 2009 at 8:27 am - Reply

    Shelby, that looks absolutely AMAZING! Drool….

  18. Katy ~ June 1, 2009 at 8:37 am - Reply

    I am in love with this. We are talking True Love.

  19. Netts Nook June 1, 2009 at 11:56 am - Reply

    Wow Shelby this look perfect love the jam.

  20. Robin Sue June 1, 2009 at 12:49 pm - Reply

    This is beautiful and I love the cardamon in there too. Must taste and smell so deliciuos while cooking!

  21. Jessie June 1, 2009 at 1:30 pm - Reply

    Your tart is just as good as Mouse’s! I love the almonds you used too

  22. The Hungry Mouse June 1, 2009 at 2:14 pm - Reply

    Awww shucks, Honey! Thanks so much! I’m drooling over your pics. LOVE the almonds! And we’re totally on the same wavelength lately…I just made some jam, too! 😀

    xoxo
    +Jessie

  23. Pam June 1, 2009 at 3:10 pm - Reply

    I know what I am doing the next time I have strawberries – this look beautiful and delicious.

  24. Anna June 1, 2009 at 4:55 pm - Reply

    It looks delicious, I’m always a bit scared to use filo dough. But I will definitely going to try.

  25. natalia June 1, 2009 at 5:02 pm - Reply

    What a beauty ! It really makes me wish for some !!

  26. teresa June 1, 2009 at 7:29 pm - Reply

    Oh my goodness, this look awesome! I could eat this for breakfast, it’s fruit right?

  27. Tangled Noodle June 2, 2009 at 12:19 am - Reply

    What a beautifully bright treat!

  28. NikiTheo June 2, 2009 at 1:37 am - Reply

    Did you separate each layer of filo dough, coat it w/ melted butter and layer it, or just use one layer of filo dough and coat that w/ butter before folding it and topping it?

  29. Megan June 2, 2009 at 2:23 am - Reply

    Such a pretty and fresh looking tart!

  30. Creative One June 2, 2009 at 3:26 am - Reply

    The tart looks delicious. Your photos are wonderful.

  31. Ingrid June 2, 2009 at 2:16 pm - Reply

    Now that’s a glorious looking tart. Great photos, I love how you can see the sprinkling of cardamom sugar on the dough! YUM!
    ~ingrid

  32. Aparna June 2, 2009 at 2:42 pm - Reply

    Shelby, your strawberry tart looks pretty amazing too.

  33. Rachel June 2, 2009 at 2:45 pm - Reply

    I’ve never made a tart, but this looks beautiful–a great summer dessert!

  34. Patsyk June 2, 2009 at 4:37 pm - Reply

    That is a perfectly gorgeous tart!

  35. Carrian June 2, 2009 at 4:49 pm - Reply

    I love tarts because not only do they taste good, but they always look so sassy and beautiful.

  36. the happy couple June 2, 2009 at 5:53 pm - Reply

    i can almost taste it! i love having another use of all these strawberries that seem to end up in my (reusable) grocery bag each week! thanks for the idea.

  37. Olga June 2, 2009 at 10:54 pm - Reply

    so pretty!

  38. Kevin June 2, 2009 at 11:01 pm - Reply

    That is one nice looking strawberry tart! I like the use of the cardamom in it!

  39. totally perfect summer dessert.

  40. […] Strawberry Rhubarb Tart is lightly spiced and oh so delicious! It makes a great dessert, but I have also been known to eat […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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