This delightful tart comes together quickly, and with far less fuss than a straight-up pie. It’s a fantastic way to use up that mildly freezer burnt bag of rhubarb bits from last summer, and the finished tart is fantastic served warm with a bit of ice cream and caramel sauce. Craig and I brought one of these beauties to a housewarming barbeque and baked it in their oven—it was a big hit.

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Once you’ve peeled the apples and have the pastry chilling in the fridge, the rest is easy. I recommend turning the tart into a team effort and having one person peel and core the apples while the other makes the pastry.

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While the pastry chills in the fridge, toss the apple slices with the rhubarb, sugar, and spices, and let macerate. This is a great time to go for a hot tub or take a nap. When you come back, roll out the pastry to be about 50% larger than your pie pan/tart dish. You don’t even have to worry about it being perfectly round, or even round-ish. This is why we’re calling it a rustic tart 😉

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Once it’s baked the pastry will be golden, with juicy appley goodness bubbling through the cracks. Serve with ice cream and bask in the tastiness.

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Apple Rhubarb Rustic Tart

1 recipe of pastry, chilling in the fridge

3–4 good baking apples, peeled, sliced, and cored (I like honey crisp)
1–2 cups chopped rhubarb (depending on how much you like rhubarb)
~½ cup brown sugar
~½ cup white sugar
1 tsp vanilla extract
1 tbsp ground cinnamon
1 tsp ground cloves
Pinch nutmeg
¼ tsp ground cardamom

2–4 tbsp all purpose flour

Toss the apples and rhubarb with the sugar and spices. Taste and add more sugar if needed—this will depend on how tart your rhubarb and apples are.

Let the mixture sit for at least an hour. Once it has rested and there are lots of juices in the bottom of the bowl, stir in the flour. Add it slowly, stopping before the mixture is pasty. The juices should still be juicy, just not watery.

Preheat the oven to 400°F.

Roll out the pastry on a floured surface until it is about 50% larger than your pie/tart plate. Gently fold it in half, and then in half again, and transfer it to the plate. Unfold it. Dump the filling into the pastry-lined plate, and fold the edges of the pastry in and over, leaving a hole in the center.

Place the tart in the oven. Bake for 5 minutes and then lower the temperature to 350°F. Bake for about 40 minutes, until the filling is bubbling in the centre.

Let cool before serving. Enjoy!

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