Description
Rhubarb tart promises a delightful dance of sweet and tangy flavors, showcasing seasonal produce in a buttery, flaky crust. Crimson stalks nestled in a golden shell invite you to savor spring’s most elegant dessert.
Ingredients
Scale
Rhubarb Tart Ingredients:
Main Ingredients:
- 400 grams (14.1 ounces) rhubarb
- 200 grams (7.1 ounces) flour
- 150 grams (5.3 ounces) cold butter
- 1 large egg
Dry Ingredients:
- 50 grams (1.8 ounces) ground almonds
- 50 grams (1.8 ounces) caster sugar
- 1 tablespoon cornstarch
- 12 teaspoons cinnamon
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons Demerara sugar
Instructions
- Prepare the pastry dough and refrigerate for 30 minutes to firm up the butter and relax the gluten.
- Roll out the chilled pastry on a lightly floured surface, carefully transferring it to a tart pan with a removable bottom. Return to the refrigerator for an additional 15 minutes to prevent shrinkage during baking.
- Combine rhubarb with cornstarch, ground cinnamon, and lemon zest in a mixing bowl, ensuring the rhubarb pieces are evenly coated with the dry ingredients.
- Spread the seasoned rhubarb mixture into the chilled pastry shell, creating an even layer that reaches the edges of the crust.
- Generously sprinkle Demerara sugar over the top of the rhubarb, which will create a sparkling, caramelized finish when baked.
- Place the tart in a preheated oven at 180°C (350°F) and bake for 35-40 minutes, or until the crust turns golden brown and the rhubarb becomes tender and bubbling.
- Remove from the oven and allow the tart to cool completely at room temperature, which helps the filling set and makes slicing easier.
- For the best texture and clean slices, refrigerate the tart for at least an hour before serving.
Notes
- Choose cold butter and handle pastry minimally to ensure a flaky, tender crust that melts in your mouth.
- Toss rhubarb gently with cornstarch to prevent excess moisture and maintain a beautifully thickened filling.
- Slice rhubarb into uniform pieces for even cooking and an attractive presentation that looks professionally made.
- Consider substituting gluten-free flour for the pastry to make this dessert accessible for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 282 kcal
- Sugar: 12 g
- Sodium: 2 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg