Rhubarb is in season now (Winter & Spring) so this tart is great to make at the moment.
Making this rhubarb jam is easy and will last for 2 weeks in a container or jar in the fridge. Spread it on toast in the morning for breakfast, use a scoop in your toasted muesli with yoghurt or use it to make this beautiful Rhubarb Jam & Strawberry Tart.
I use my Sweet Shortcrust Pastry recipe for the base of this tart and to also decorate the top with a lattice pattern which is traditionally used on Italian fruit jam crostate (tarts). See here on how to make Sweet Shortcrust Pastry.
You will also need 1 quantity of my easy Rhubarb Jam – see here for that recipe.
Adding slices of fresh strawberries to this baked tart makes the perfect marriage of flavours! Serve with a dollop of double cream or vanilla bean gelato or even sweetened mascarpone. Ummmm!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
100g Butter, unsalted, cold, diced
60g Pure Icing Sugar, sieved
220g Plain Flour
Pinch Sea Salt, fine grind
1 Egg, yolks
1 Egg, whole
1 each Vanilla Bean
- 500g (1 bunch) Rhubarb
- 250g Castor sugar
- 1 each Orange, finely grated zest
- & juice, strained
- 1 each Lemon, finely grated rind
- & juice
- 1 each Vanilla Bean (or 1 tsp Vanilla Bean Paste)