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.
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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
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.
Gradually drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
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.
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.
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.
Gently fold the fresh raspberries into the cooled rhubarb mixture.
Pour the fruit mixture evenly into the prepared tart shell.
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.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the tart to cool completely on a wire rack before removing it from the tart pan.
Optional: Dust the tart with powdered sugar before serving.
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 26.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1563 mg | 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.
