This tart is the perfect blend of sweet and tangy, featuring the sharpness of Granny Smith apples and the unique tartness of rhubarb. Whether you're looking for a show-stopping dessert for a dinner party or a comforting treat for a cozy afternoon, this recipe has got you covered. The beauty of this recipe is also that you don't need a tart dish! Just use your pastry and fold the edges over. Easy Peasy.
Ingredients:
For the Filling:
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup almond flour (optional for a nutty twist)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Method:
- Prepare the Crust:
- We have used shop bought pastry for this recipe, but if you would like to make your own, check out our recipe here:
- Preheat and Prep:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- Prepare the Filling:
- In a large bowl, combine the rhubarb, apple slices, sugar, lemon juice, cornstarch, and vanilla extract. Toss until the fruit is well coated.
- Assemble the Tart:
- Pour the filling into the prepared crust, spreading it out evenly.
- Mix the topping ingredients (almond flour, sugar, and cinnamon) and sprinkle over the fruit filling.
- Bake:
- Bake the tart in the preheated oven for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
- Let the tart cool completely on a wire rack before serving.
- Serve and Enjoy:
- Serve the tart warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips for the Best Rhubarb and Granny Smith Apple Tart
- Chill the Dough: Keeping the dough cold prevents it from shrinking and ensures a flaky crust.
- Cut Even Pieces: Uniform fruit pieces help the filling cook evenly.
- Adjust Sweetness: Taste your fruit before adding sugar; you can adjust the sweetness based on the tartness of the rhubarb and apples.
Frequently Asked Questions
Can I use a different type of apple? Yes, but Granny Smith apples are preferred for their tartness, which complements the rhubarb well. Other firm apples like Honeycrisp or Braeburn can be good substitutes.
Can I make this tart ahead of time? Absolutely! This tart can be made a day in advance and stored in the refrigerator. Just bring it to room temperature or warm it slightly before serving.
How do I store leftovers? Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven for a crisp crust.
Final Thoughts
This Rhubarb and Granny Smith Apple Tart is a beautiful and flavorful dessert that's sure to impress. With its balance of tart and sweet, it's a delightful way to enjoy the season's best produce. Happy baking!
If you enjoyed this recipe, be sure to check out our other delicious dessert recipes here. Don’t forget to share your baking adventures with us on social media by tagging us @misfitgarden.co.nz
