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Rhubarb tart

  • 5.0 Star
  • Timer Prep 45 min
  • Chart 630.0 cal/
  • Chef hat Medium


Thawed the frozen shortcrust pastry. Trimmed and cut into 4cm lengths the rhubarb. Juice the large oranges. Toast the flaked almonds.


  1. 1 On a floured surface, roll out the pastry to the thickness of a pound coin. Use it to line a 20cm tart tin, leaving 2cm pastry hanging over the edge. Prick the base with a fork and chill in the fridge for 30 minutes.
  2. 2 Heat the oven to 200°C/180°C fan/gas 6. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 20 minutes, then remove the beans and paper.
  3. 3 Trim the excess pastry with a sharp knife. Bake for a further 5-10 minutes, until the pastry is golden and crisp. Set aside to cool.
  4. 4 Meanwhile, put the rhubarb in a single layer on an oven tray. Scatter over 3 tbsp sugar. Pour over the orange juice and bake for 15-20 minutes. Set aside to cool.
  5. 5 Beat the mascarpone with ¼ teaspoon of vanilla extract and remaining sugar until smooth. Whip the cream until it stands in soft folds, then stir into the mascarpone.
  6. 6 Spoon into the cooled pastry case, top with the rhubarb and scatter over the almonds.

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  • Steven