Rhubarb Tart

Why You’ll Love This Recipe

Rhubarb Tart is an elegant, eye-catching dessert that showcases the bold, tangy flavor of rhubarb in a buttery, crisp pastry shell. Simple yet stunning, this tart lets the natural brightness of rhubarb shine, balanced with just the right amount of sweetness. Perfect for spring and summer occasions, this tart is as beautiful to look at as it is delicious to eat.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter (cold and cubed)
• Ice water

For the filling:

• Fresh rhubarb (cut into even pieces)
• Granulated sugar
• Cornstarch
• Lemon zest
• Vanilla extract

Optional glaze:

• Apricot jam (for brushing)

Directions

1. Prepare the crust: In a food processor or mixing bowl, combine the flour, sugar, and salt. Add the cold butter and pulse or cut in until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together.
2. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Trim any excess dough and prick the bottom with a fork.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 5-7 minutes until lightly golden.
5. Prepare the filling: In a bowl, toss the rhubarb with sugar, cornstarch, lemon zest, and vanilla extract.
6. Arrange the rhubarb pieces neatly over the pre-baked tart shell.
7. Bake the tart for 30-35 minutes, or until the rhubarb is tender and the filling is bubbling.
8. If desired, warm the apricot jam slightly and brush over the tart for a glossy finish.
9. Let the tart cool before slicing and serving.

Servings and Timing

This recipe serves about 8 slices.
Preparation time: 30 minutes (plus chilling time)
Baking time: 45-50 minutes
Total time: 1 hour 30 minutes

Variations

• Add a handful of strawberries or raspberries for a berry twist.
• Use almond extract instead of vanilla for a nutty undertone.
• Sprinkle the tart with crushed pistachios for a colorful and crunchy garnish.

Storage/Reheating

Store the Rhubarb Tart covered in the refrigerator for up to 3 days.
To reheat, warm individual slices in the oven at 300°F (150°C) for 8-10 minutes.
Best enjoyed slightly warm or at room temperature.

FAQs

Can I use frozen rhubarb?
Yes, thaw and drain it well before using to prevent excess moisture.

Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept refrigerated.

Can I use a store-bought crust?
Absolutely! A pre-made pie or tart crust will save time and still taste delicious.

Is this tart very sweet?
The tart has a balanced sweetness that highlights rhubarb’s natural tang, but you can adjust the sugar to your taste.

Can I add a custard layer?
Yes, a thin layer of vanilla custard under the rhubarb would make for a richer dessert.

Conclusion

Rhubarb Tart is a beautifully simple dessert that perfectly highlights the bold flavor and striking look of fresh rhubarb. With its buttery crust and vibrant filling, it’s a seasonal showstopper that’s easy enough for a casual gathering yet elegant enough for a special celebration. Each slice offers a crisp, sweet-tart bite that’s sure to impress!

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