September 22, 2024

Rhubarb Apple Tarts

Rhubarb Apple Tarts

Inspired by a gluttony of rhubarb from the garden and the bunches included in the week’s misfit gardens fruit box, I had the need to make something using rhubarb. Pies, tarts and strudels are my go to recipes to use up rhubarb but armed with a fresh bag of Granny Smith apples too I settled on my favourite rhubarb based recipe, this recipe, rhubarb apple tarts.

With my youngest having started kindy, resulting in new found time during the day for me. I felt the urge to bake something nice, this recipe was the result. A playcentre mum just had a baby and it was my day to supply the meal train meal so what a treat she got when I turned up with half a dozen of these delicious tarts for dessert. I like to share the love! 

Still left with a few stalks of rhubarb, I made them again, this time for the kindy whanau gathering and, well, none came home so I guess everyone enjoyed them there too.

Tips and Tricks

  • Both the filling and the pastry can be made the day before required. They both need to be chilled before use anyway.
  • Granny Smith apples are my go to for baking but any firm cooking apple will be just as delicious.
  • If the pastry is chilled overnight and you have not got the time to wait for the pastry to warm up to room temperature; cut a small chunk off, knead it to warm it up and roll out individual tart cases rather than all the pastry at once.
  • I like to roll out leftover pastry and use cookie cutters to cut out shapes to bake at the same time as the tarts.
  • To make the lattice I cut out strips of pastry and layer them individually on top of the tart filling, building the lattice as I go. Some people like to weave the lattice with the strips in a big flat sheet then use a round cutter the same size as the top of their tarts to cut the shape out. I found it hard to pickup up all the pieces at once whilst maintaining the round shape so if you have secret on how to manage that, please let me know. 
  • Rather than a lattice on top, a pastry star or heart (or other shape) would look great too. Can be left with nothing on top as well and baked as is too.
Ready to eat rhubarb apple tart with dessert fork next to a wire rack with reamining tarts

Rhubarb Apple Tarts

Serves 12

Ingredients:
300g flour
1 tsp cinnamon
1/2 tsp mixed spice
100g brown sugar
120g butter
2 egg yolks
2 tbsp almond milk
 
200g rhubarb chunks
2 Granny Smith apples, peeled, cored and chopped
1/4 cup sugar
1/8 cup water
icing sugar
 
Method:
Add flour, cinnamon, mixed spice and brown sugar into a large bowl and mix.
Cube butter into the flour mixture and rub into flour until it resembles fine breadcrumbs.
Stir in egg yolk and almond milk then press into a firm dough.
Knead and form into a ball then wrap in cling film or place in a plastic bag and refrigerate for at least 30 minutes.
 
Place apples, rhubarb, sugar and water into a pot.
Bring to a simmer and stir often.
Cook until apple is soft then leave to cool.
 
Preheat oven to 180 degrees Celsius.
Grease a 12 hole muffin tin.
Roll dough out to 3-5mm thick.
Use a cutter to cut circles that can be tucked into muffin tin holes.
Gently press into muffin tin holes.
Prick the bottom of each casing using a fork then fill with cooled apple rhubarb mixture.
Cut long strips of dough and weave over each other on top of the filling of each tart.
Bake for 25 minutes or until the tarts are golden brown.
Remove from oven and place each tart onto a cooling rack to cool.
Once cooled, dust with icing sugar.
 
Enjoy!
Mel Crafting
 
 
 
Filed Under: Recipes, Sweet, Vegan and Vegetarian

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