Rhubarb and Apple Tart

Welcome to the delightful world of baked goods! Today, we’re diving into a classic dessert that perfectly balances tartness and sweetness—the Rhubarb and Apple Tart. This recipe not only showcases the vibrant flavors of rhubarb and apples but also offers a flaky, buttery crust that will tantalize your taste buds.

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Prep Time 30

Cook Time 50

Total Time 1 20

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Tart Crust

1.5 cups all-purpose flour
0.5 cup unsalted butter chilled and diced
0.5 cup granulated sugar
1 large egg yolk
3-4 tbsp cold water

For the Filling

2 cups rhubarb chopped
2 cups apples peeled and sliced
0.75 cup granulated sugar for filling
1 tbsp cornstarch
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp lemon juice
1 large egg for egg wash

Equipment

Mixing bowls
Rolling pin
9-inch Tart Pan
Measuring Cups and Spoons
Whisk
Pastry Brush
Paring Knife or Peeler
Baking Sheet

Method

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a mixing bowl, combine flour, butter, and sugar. Blend until it resembles coarse crumbs.
Step 3: Stir in egg yolk and cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 4: In another bowl, combine rhubarb, apples, sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Mix well.
Step 5: Roll out the dough to fit a 9-inch tart pan and transfer it to the pan.
Step 6: Pour the fruit mixture into the crust and spread evenly.
Step 7: Beat the egg and brush over the crust.
Step 8: Bake for 45-50 minutes until the filling is bubbly and the crust is golden brown.
Step 9: Cool for at least 15 minutes before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the tart for up to three months.