Rhubarb Tart
Bold, bright, and beautifully simple—this Rhubarb Tart is a celebration of tart-sweet flavor and rustic elegance.
Nestled in a crisp, buttery crust, the vibrant rhubarb takes center stage, creating a dessert that’s as stunning as it is satisfying.
Whether served solo or with a dollop of whipped cream, it’s a charming way to showcase one of spring’s most beloved ingredients.
Ingredients
For the Pâte Sucrée:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 2 pounds fresh rhubarb, cut into 4-inch lengths
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Finishing:
- 2 tablespoons apricot jam or honey
- 1 tablespoon water
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How to Make Rhubarb Tart
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add water 1 tablespoon at a time until dough just comes together.
- Chill dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
- Roll and blind bake: Roll dough on floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
- Prepare rhubarb: While crust bakes, toss rhubarb pieces with sugar, cornstarch, vanilla, and salt. Let sit 15 minutes.
- Pre-cook rhubarb: Heat a large skillet over medium heat. Add rhubarb mixture and cook for 5-7 minutes, stirring gently, until rhubarb just begins to soften but still holds its shape.
- Assemble tart: Arrange pre-cooked rhubarb in overlapping rows in the baked tart shell, creating an attractive pattern.
- Final bake: Bake for 20-25 minutes until rhubarb is tender and lightly caramelized.
- Glaze: Heat apricot jam with water until smooth. Brush over warm tart for a glossy finish.
Cool and serve: Cool completely before removing from pan. Serve at room temperature.
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Rhubarb Tart
A crisp, buttery pâte sucrée crust holds beautifully arranged ribbons of tender rhubarb, lightly sweetened and finished with a glossy apricot glaze. The tart’s vibrant colors and bright, tangy flavor make it a stunning seasonal dessert that’s as delicious as it is eye-catching.
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
Ingredients
Instructions
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add water 1 tablespoon at a time until dough just comes together.
- Chill dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
- Roll and blind bake: Roll dough on floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
- Prepare rhubarb: While crust bakes, toss rhubarb pieces with sugar, cornstarch, vanilla, and salt. Let sit 15 minutes.
- Pre-cook rhubarb: Heat a large skillet over medium heat. Add rhubarb mixture and cook for 5-7 minutes, stirring gently, until rhubarb just begins to soften but still holds its shape.
- Assemble tart: Arrange pre-cooked rhubarb in overlapping rows in the baked tart shell, creating an attractive pattern.
- Final bake: Bake for 20-25 minutes until rhubarb is tender and lightly caramelized.
- Glaze: Heat apricot jam with water until smooth. Brush over warm tart for a glossy finish.
- Prep Time: 35 minutes
- Cook Time: 50 minutes