Rhubarb Tart

If you’re a fan of easy desserts like me then you’ll love this tart adapted from Alain Ducasse’s book called Nature.  Life is too short to make puff pastry on a regular basis so this recipe uses a good ready made one.


Quick and easy Rhubarb Tart

You’ll need

  • 1 pack  of ready made puff pastry
  • 600g rhubarb stalks
  • 200g caster sugar
  • 200g plain yoghurt
  • 100g ground almonds
  • 2 eggs
  • 1 vanilla pod
  • 4 pieces of stem ginger
  • 3 tbsp soft brown or demerera sugar

To make it

  1. First prepare the rhubarb by cutting it into 1-2cm pieces.
  2. Wash it, pop it into a bowl and cover with half the caster sugar.
  3. Meanwhile roll out the puff pastry into a 26cm square.
  4. Roll in one inch all the way around the sides.
  5. Put the pastry onto a lined baking tray, prick it all over with a fork and pop it in the fridge for  half an hour at least.
  6. Preheat the oven to 200C.
  7. Cover the pastry with some foil or a sheet of crumpled baking paper and line it with some baking beans.
  8. Bake the pastry for 15 minutes, take it out of the oven, remove the baking beans and bake it again for another 5-10 minutes to slightly cook the base.
  9.  Take it out of the oven and turn the temperature down to 180C.
  10. While it is cooling make the almond filling by mixing together the yoghurt, almonds, eggs and remaining caster sugar.
  11. Scrape the vanilla seeds from the pod and mix that in too.
  12. Pour the almond filling over the base of the pastry and then even it out with a palette knife or a flat spatula.
  13. Drain the rhubarb pieces and put them on top of the almond filling.
  14. Cut the stem ginger into tiny pieces and scatter them evenly over the rhubarb and then sprinkle over the brown sugar.
  15. Bake this for 20 minutes and serve warm.

Instead of rhubarb you could also use apples, apples and rhubarb, plums, peaches, raspberries, blueberries, mangoes…the list is endless!

More rhubarb recipes….

4 responses to “Rhubarb Tart

  1. Pingback: Rhubarb – So Pretty And Oh So Pink Right Now! | The Botanical Baker

  2. That sounds so delish and my sort of tart, I must give this a go and so love all the other options too! Thanks for sharing Urvashi x


  3. Pingback: Book Review: Alain Ducasse’s Nature | The Botanical Baker

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