Apple Rhubarb Tart

Name: Apple Rhubarb Tart
Prep time: 30 min
Cook time: 50 min
Total time: 110 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 1/4 cup granulated sugar; 1 pinch salt; 3-4 tablespoons cold water; 2 cups rhubarb (sliced); 2 cups apples (peeled, cored, and sliced); 3/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract

110 min 8 slices Medium

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Apple Rhubarb Tart

A delightful apple rhubarb tart combining sweet and tart flavours in a flaky crust.

Prep

30 min

Cook

50 min

Total

110 min

Servings

Difficulty

Medium

The Apple Rhubarb Tart is a beautiful fusion of sweet and tart flavours, capturing the essence of spring and early summer with every bite. This classic dessert is a staple in many homes, offering a perfect balance of the sweetness of apples and the tanginess of rhubarb. This tart not only delights the taste buds but also fills the kitchen with a warm and inviting aroma. Whether you're serving it as the grand finale to a dinner party or enjoying a slice with a cup of tea, its crisp crust and juicy filling make it a truly irresistible treat.

Instructions

Prepare the crust

In a large bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together.

Pro tip: Chill the dough for 30 minutes to make it easier to roll out.

Roll out the crust

On a floured surface, roll the dough to fit into a 23 cm (9-inch) tart pan. Trim the excess dough and chill while preparing the filling.

Pro tip: Use a rolling pin to transfer the dough into the tart pan.

Pre-cook the rhubarb

In a saucepan, cook the rhubarb with 1/4 cup sugar over medium heat until softened, about 5 minutes. Set aside to cool.

Pro tip: Add a splash of water if the rhubarb starts to stick.

Prepare the filling

In a bowl, combine the cooled rhubarb, apples, remaining sugar, cornstarch, and vanilla. Mix well.

Pro tip: Ensure the apples are evenly coated with the mixture.

Fill the tart

Preheat the oven to 190°C (375°F). Pour the filling into the prepared crust, spreading it evenly.

Pro tip: Avoid overfilling to prevent spillage during baking.

Bake the tart

Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Allow to cool slightly before serving.

Pro tip: Check halfway through baking and cover the edges with foil if they brown too quickly.

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Tips & Tricks

Use fresh rhubarb for the best tangy flavour.
Chill your dough to prevent shrinkage during baking.
Pre-cook the rhubarb to soften it before baking.
Brush the crust edges with egg wash for a golden finish.

Frequently Asked Questions

What is the best type of apple for apple rhubarb tart?

Granny Smith apples are ideal as they hold their shape and add a nice tartness.

Can I make the tart crust ahead of time?

Yes, you can prepare the crust up to two days in advance and keep it chilled.

How can I prevent a soggy crust?

Chilling the dough and pre-baking the crust for a few minutes can help prevent sogginess.

Can I freeze the apple rhubarb tart?

Yes, wrap the baked tart tightly in foil and freeze for up to two months.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch.

Serving Suggestions

Serve your Apple Rhubarb Tart warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. This tart can also be made ahead and stored in the refrigerator for up to three days. If you have leftovers, cover them with plastic wrap and store in the fridge. To reheat, place a slice in the oven at 180°C (350°F) for about 10 minutes, or until warmed through.

Nutrition per serving

350

Calories

Protein

14g

Fat

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