Description
Rhubarb Tart is a visually stunning and delicious dessert featuring tender rhubarb arranged over a buttery shortcrust pastry and baked with a subtly sweet filling. Perfect for showcasing rhubarb’s natural tartness.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1–2 tablespoons cold water
- 1/2 cup almond flour
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon all-purpose flour (for filling)
- 1 large egg
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups rhubarb, cut into 1/2-inch pieces or decorative batons
- 1 tablespoon honey or apricot jam (optional, for glaze)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
- In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add cold water one tablespoon at a time until dough comes together.
- Press the dough into the bottom and sides of the tart pan. Chill for 20 minutes.
- Meanwhile, in a bowl, mix almond flour, sugar, flour, egg, cream, and vanilla until smooth.
- Spread the almond mixture over the chilled tart crust.
- Arrange rhubarb pieces decoratively on top of the filling.
- Bake for 35–40 minutes, until the crust is golden and the filling is set.
- Optional: Warm honey or apricot jam and brush over the top for a glossy finish.
- Cool completely before slicing and serving.
Notes
- Use a mandoline or knife to cut rhubarb into uniform shapes for a decorative top.
- The tart can be made a day ahead and stored in the fridge.
- Substitute part of the rhubarb with strawberries for added sweetness and color.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg