Description
A sweet and tangy springtime dessert with crispy pastry and tender rhubarb. Simple and comforting, this classic French pie is perfect for tea or coffee time.
Ingredients
600 g fresh rhubarb (peeled, 1–2 cm cubes)
1 sheet puff pastry (store-bought or homemade)
100–150 g granulated sugar (adjust to taste)
20 g unsalted butter (for topping)
1 tsp vanilla sugar (optional)
1–2 tbsp cornstarch or flour (optional, for thickening)
Instructions
Preheat oven to 180°C (Thermostat 6). Line a 9-inch tart pan with pastry, trim edges, and chill.
Toss rhubarb with sugar and cornstarch (if using); spread evenly in pie shell.
Dot surface with small butter pieces. Brush pastry edges with egg wash or milk (optional for gloss).
Bake 30-40 minutes until golden and rhubarb is tender. Cool completely before serving.
Notes
Use fresh, firm rhubarb for best results. For extra flavor, add 1 tsp lemon zest.
Adjust sugar based on rhubarb’s tartness. Serve with whipped cream or vanilla ice cream.
Store in airtight container for 2-3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 220
- Sugar: 30g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg