Tangy and sweet rhubarb pairs with a creamy ginger-vanilla filling for a dazzling stripped tart celebrating the best of springs and summers vibrant rhubarb bounty!
The Flavors: Buttery puff pastry. Tangy rhubarb. Zesty ginger. Floral vanilla. Crunchy Pistachios. Sweet honey.
The arrival of spring brings a bounty of vibrantly colorful rhubarb to the farmers market in California. The stalks range in color from huge crimson, rose-blush and green. Appearing in Aprils as one of the first harvest of the growing season, they last until June or July. Generally treated like a fruit in desserts, rhubarb’s actually a veggie and member of the buckwheat family.
Redder stalks aren’t always sweeter, but they make for a prettier presentation.
Transform this tart and fibrous veggie into a sweet flavor and silky texture with gentle poaching.
Why This Recipe Works
- Quick & Easy! Save time using frozen puff pastry.
- Dock & Par-Bake the Puff Pastry: Pricking the pastry crust with fork allows steam to escape and par-baking results in a shatteringly crispy crust and prevents a soggy bottom.
- Basting the stalks: while the cake bake helps transform the fibrous stalks into a smooth and silky texture.
- All the flavors! The tart rhubarb is balance by the rich and buttery puff pastry, tangy rhubarb, zesty & spicy ginger, floral vanilla, crunchy pistachios and sweet honey glaze.
This rhubarb tart falls in that magic intersection of looks highly impressive and is very low maintenance to make.
Rhubarb is in peak season in California April through June
The arrival pf rhubarb at the farmers markets signals the arrival of spring.
Buying: When choosing rhubarb, looks for firm and crisp stalks with deep shades of red near the base. Thinner ones are likely to be sweeter and less stingy than thicker ones.
Storing: Keep unwashed rhubarb in an unsealed plastic bag in the crisper for up to a week. Prepping: When prepping rhubarb, get rid of the leaves; they contain oxalic acid, a natural toxin that’s poisonous to human in large quantities.
Food tastes best grown in its own season.
How to Make this Recipe
- Defrost puff pastry in fridge the evening before. If you forget, defrost on the kitchen counter instead and hope for the best.
- Prick the puff pastry with a fork and park bake.
- Prepare ginger-vanilla filling, pour into crust, top with rhubarb stalks, drizzle with honey and bake.
- Add pistachios to the tart for last 10 minutes of baking time and enjoy.
Tart is best served immediately, or within a few hours of baking. The pastry loses its crispiness after that.
Notes:
To make a tart with a puffy outside crust, lightly score a border around the entire edge with a paring knife and then prick everything inside this border with a fork. The edges will puff up while the center stays down.
To make the recipe gluten free, swap the puff pastry for its gluten free counterpart.
Rhubarb, ginger and vanilla pair beautifully is this show stopping spring and summer dessert.
Take advantage of the vibrantly colorful, transient and delightful seasonal stalk while ya can!
More Rhubarb Recipes:
Check out:
- Rhubarb Upside-Down Cake
- Almond Rhubarb Cake
- Poached Rhubarb
- Strawberry Rhubarb Galette
- Strawberry Rhubarb Crisp
Cooks Tips
- When possible, buy local and organic rhubarb grown sustainably.
- For the sweetest stalks, pick the thinnest and firmest ones with deep shades of red near the base.
- For a shatteringly crispy crust, prick puff pastry with a fork and par-bake, allowing steam to escape.
- Tart is best served immediately, or within a few hours of baking. The pastry loses its crispiness after that.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and share it on Instagram with the tag @DanielaGerson! You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's Make Waves in the Kitchen!
Rhubarb Tart
Ingredients
- 1 14 oz puff pastry thawed, or use phyllo dough
- 3 eggs divided
- 15 oz ricotta
- 1/3 cup honey + 1 tablespoon
- 1 zest & juice lemon
- 1 1/2 teaspoons ginger finely grated on a microplane or minced
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoons butter
- 2 tablespoons pistachios chopped
Instructions
- Preheat oven to 425 F degrees.
- On a lightly floured surface, lay the thawed sheet of puff pastry, dusting with enough flour to prevent it from sticking to the counter or rolling pin. Roll pastry out until it’s just big enough to fit your tart pan, coil the pastry onto the rolling pin to help you transfer it, then uncoil it onto the tart pan. Trim off any excess crust.
- Prick the base all over with a fork to allow steam to escape and pie weights or dried beans so the pastry won't puff up excessively. Spread evenly.
- Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush sides of puff pastry and bake in oven for 15min. Lower temperature to 400 F degrees and set aside.
- Meanwhile, finely grate ginger on a micro plane or mince. Combine ricotta, honey, ginger, lemon juice and zest, and a pinch of salt in the bowl of a food processor. Lightly beat the eggs in a small bowl and slowly add to the bowl of the food processor, while the motor is running.
- Pour ricotta ginger filling into the parbaked puff pastry tart. Use the back of a spoon or a spatula to smooth the surfaces.Cut and measure rhubarb stalks so the pieces will fit into your tart pan. Top ricotta puff pastry with cut up rhubarb stalks.
- Melt butter in a small sauce pan on the stove and mix in honey. Brush rhubarb stalk with honey butter mixture.
- Bake tart at 400 F degress for 35 minutes, until almost set, brushing the rhubarb stalks with the honey-butter mixture every 10min or so.
- Chop pistachios, top rhubarb tart with pistachio and bake an additional 5-10 minutes, until completley set.
Notes
- When possible, buy local and organic rhubarb grown sustainably.
- For the sweetest stalks, pick the thinnest and firmest ones with deep shades of red near the base.
- For a shatteringly crispy crust, prick puff pastry with a fork and par-bake, allowing steam to escape.
- Tart is best served immediately, or within a few hours of baking. The pastry loses its crispiness after that.
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LOVE LOVE LOVE this recipe. It is exactly what you promised…so easy to make and soooo show-stopping-beautiful!!! I made this for a friends birthday and she took so many photos and then kept raving about the mouthwatering flavour combinations. Thank you for sharing!
Mine doesn’t last long but if I had leftovers how long do you think it would keep?
Thank you so much for your super sweet words Wendy and I'm super stoked to hear this! I'd say it def keep up to 3 days in the fridge. Really appreciate your feedback and would love to see a pic next time :)!