Rhubarb tart

Rhubarb tart

A sweet summery tart that’s easy to make.

By , 21 September 2015
Rhubarb tart
  • Ready in: 60 mins
  • Serves: 6
  • Price: 62p per serving
Nutritional Info
Each 142g serving contains
  • Fat med
    20g
    28%
  • Saturates high
    10g
    52%
  • Sugars med
    10g
    11%
  • Salt med
    0.50g
    8%
  • Energy 1373KJ 328KCAL
    16%
of your reference intake.
Typical energy values per 100g: 967kJ/231kcal.
Ingredients
  • 400g rhubarb
  • 2 tbsp sugar
  • 100ml apple juice
  • 500g puff pastry
  • 1 level tbsp caster sugar
  • 100g soft cheese
  • 1 large egg yolk
  • Cream, ice cream or custard to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the rhubarb into 8cm lengths and put in a shallow dish. Sprinkle with the sugar and apple juice and bake for 10-15 minutes until the rhubarb is just tender. Cool.

  • Roll out the pastry to a rectangle 20cm x 32cm. Trim the edges with a sharp knife. Mark around the rim, 2cm from the edge, without cutting right through the pastry. Put on a baking tray.

  • Whisk the caster sugar and soft cheese together. Whisk in the egg yolk and spread onto the pastry, avoiding the rim.

  • Lift the rhubarb out of the juice and arrange onto the pastry. Bake for 20-25 minutes. Serve with cream, ice cream or custard.