Raspberry Rhubarb Tart

Indulge in the delightful marriage of tart rhubarb and juicy raspberries with this show-stopping Raspberry Rhubarb Tart. Featuring a buttery, flaky homemade crust and a luscious fruit filling sweetened with honey and a hint of vanilla, this tart strikes the perfect balance between tangy and sweet. The rhubarb is gently cooked to release its tangy richness, while fresh raspberries are folded in for a burst of vibrant flavor. Finished with a golden egg wash and a dusting of powdered sugar, this tart is as visually stunning as it is delicious. Whether served warm with a scoop of vanilla ice cream or at room temperature alongside a cup of tea, this dessert is the ultimate fusion of seasonal flavors and rustic elegance. Perfect for family gatherings, brunches, or special occasions, this Raspberry Rhubarb Tart is a must-try for any baking enthusiast.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 240 grams All-purpose flour
• 50 grams Granulated sugar
• 0.5 teaspoons Salt
• 170 grams Unsalted butter (cold, cubed)
• 60 milliliters Ice water
• 300 grams Rhubarb (trimmed and diced)
• 250 grams Fresh raspberries
• 60 milliliters Honey
• 15 grams Cornstarch
• 1 teaspoons Vanilla extract
• 1 large Egg yolk
• 15 milliliters Heavy cream
• 10 grams Powdered sugar (for garnish)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Step 2

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.

Step 4

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess dough.

Step 7

In a medium saucepan, combine the diced rhubarb, honey, and vanilla extract. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the rhubarb begins to soften.

Step 8

Add the cornstarch to the saucepan and cook for an additional 1-2 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool slightly.

Step 9

Gently fold the fresh raspberries into the cooled rhubarb mixture.

Step 10

Pour the fruit mixture evenly into the prepared tart shell.

Step 11

In a small bowl, whisk together the egg yolk and heavy cream. Brush this egg wash over the edges of the tart crust for a golden finish.

Step 12

Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Allow the tart to cool completely on a wire rack before removing it from the tart pan.

Step 14

Optional: Dust the tart with powdered sugar before serving.

Nutrition Facts

Serving size	1085.1 grams (1085.1g)

Amount per serving	% Daily Value*
Calories	2501

Total Fat 152.00g	195%
Saturated Fat 92.40g	462%
Polyunsaturated Fat NaNg
Cholesterol 571mg	190%
Sodium 1237mg	54%
Total Carbohydrate 251.60g	91%
Dietary Fiber 28.30g	101%
Total Sugars 26.00g
Protein 34.70g	69%

Vitamin D 18IU	91%
Calcium 412mg	32%
Iron 14mg	79%
Potassium 1563mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 5.5%

Carbs: 40.0%