Description: Rhubarb tart is a classic dessert that showcases the tartness of fresh rhubarb encased in a buttery, flaky pastry. With a perfect balance of sweet and tangy, this tart is ideal for spring and early summer when rhubarb is at its peak. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, it’s a delightful treat.
Preparation Time: 30 minutes
Cooking Time: 40-45 minutes
Serving Size: 8 Servings
Ingredients:
For the Pastry:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (115g) cold unsalted butter, cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 1 lb (450g) fresh rhubarb, trimmed and cut into ½-inch pieces
- ¾ cup (150g) granulated sugar
- 2 tablespoons cornstarch
- Zest of 1 orange (optional, adds a citrusy note)
- 1 teaspoon vanilla extract
For the Glaze:
- 2 tablespoons apricot jam
- 1 teaspoon water
Instructions:
Prepare the Pastry:
• In a large mixing bowl, combine the flour and sugar. Add the cold, cubed butter and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Stir in the egg yolk and cold water, a little at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
• Preheat your oven to 375°F (190°C).
3. Prepare the Rhubarb Filling:
• In a large bowl, toss the rhubarb pieces with the sugar, cornstarch, orange zest (if using), and vanilla extract until evenly coated.
4. Assemble the Tart:
• On a lightly floured surface, roll out the chilled pastry to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base of the pastry with a fork.
• Pour the rhubarb filling into the pastry shell, spreading it out evenly.
5. Bake the Tart:
• Bake in the preheated oven for 40-45 minutes, or until the pastry is golden and the filling is bubbling and set.
6. Glaze the Tart:
• While the tart is still warm, heat the apricot jam and water in a small saucepan until smooth. Brush the glaze over the rhubarb to give it a shiny finish.
7. Serve:
• Allow the tart to cool slightly before serving. Enjoy it warm or at room temperature, with whipped cream or vanilla ice cream on the side.
This rhubarb tart is a crowd-pleaser and can be stored for up to 3 days in an airtight container at room temperature.
