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.
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.
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 😉
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.
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 cardamom2–4 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!
Looks so delicious! Too bad, that I’m trying to cut my calories, can’t make this before summer…
For me, this is where the office comes in. If I want to bake, but I also want to fit into my swimsuit in the summer, I turf the evidence to the work kitchen, where it conveniently vanishes 😛
This looks fabulous…also looks easy enough that even I could do it 🙂 Question — I know different fruits have different “water” contents. Do you happen to know if I would need to adjust anything if I substituted raspberries or peaches (I’m not a fan of rhubarb). Thanks!
You might need a bit of extra flour as raspberries & peaches are both juicer than rhubarb. This will, of course, depend on the fruit, so just mix it until it looks “right” (slighty dryish, but definitely moist) and be sure to cook it all the way through 🙂
Mmmmmmm
Let me know if you try it 🙂
this makes me glad I froze some rhubarb!!!
Yum! Enjoy your tart 🙂
I am sure that you already lost track of that amount of people telling you that you are AMAZING!!! I came to your website for soap help and now i can’t get enough of your website. I love this recipe and now heading to the market to get the ingredients to make, hopefully without burning down the house. Thanks for sharing! 🙂
Thanks, Maria! I may lose track, but I’m always thrilled to hear that people are enjoying my hard work 🙂 Enjoy the tart!