Australian Rhubarb Tart
A sweet and tangy tart featuring fresh rhubarb and a crumbly pastry crust.
Ingredients
- ● 1 sheet frozen puff pastry, thawedfound in most supermarkets
- ● 1 cup granulated sugarfor the rhubarb topping
- ● 1 cup fresh rhubarb, cut into 1-inch piecesAustralian rhubarb is naturally sweeter
- ● 1/4 cup all-purpose flourfor thickening the rhubarb topping
- ● 1/2 teaspoon ground cinnamonoptional
- ● 1/2 teaspoon vanilla extractoptional
- ● 1/4 cup unsalted butter, meltedfor brushing the pastry
- ● 1 egg, beatenfor brushing the pastry
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 3
Transfer the pastry to a 9-inch tart pan with a removable bottom.
- 4
Trim the edges of the pastry and press it into the corners of the tart pan.
- 5
In a large bowl, combine the granulated sugar, flour, and cinnamon (if using).
- 6
Add the fresh rhubarb and toss to coat with the sugar mixture.
- 7
Arrange the rhubarb mixture in a concentric circle pattern, leaving a 1-inch border around the edges.
- 8
Brush the melted butter over the edges of the pastry, then brush the beaten egg over the rhubarb.
- 9
Bake the tart for 40-50 minutes, or until the pastry is golden brown and the rhubarb is tender.
- 10
Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes.
- 11
Serve warm or at room temperature, garnished with fresh rhubarb or whipped cream if desired.