Cut apricots, rhubarb and strawberries into chunks.

Put everything in a casserole, add sugar, mix and cook over high heat.

Bring to a boil, then lower the heat and continue cooking for 40 minutes, stirring occasionally.

Turn off and let cool completely.

Prepare it following the instructions that you find in my post Shortcrust pastry: basic recipe, obviously using the ingredients of this recipe!

Cool the shortcrust pastry while you wait for the compote to cool down as well. If you see that the compote is almost cold, you can put the dough in the freezer to reduce waiting times.

Turn on the oven at 160 °C in ventilated mode.

Roll out the dough into a disk on a floured table and use it to line a 22 cm mold (I used a pie mold, therefore tall and flared to have a richer filling, but you can choose a classic mold! ). Trim the edges and fill the base with abundant compote (with the doses I gave you, you will have some compote in excess: perfect to enjoy for breakfast!).

With the remaining dough, re-kneaded and rolled out again, create some cookies (I opted for some butterflies) and use them to decorate the surface of the cake.

Bake in the central part of the oven for about 45 minutes.

Remove from the oven and allow the rhubarb tart to cool completely before slicing and enjoying.