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Apple and Rhubarb Tart

Recipe by Iron Chef Shellie

Deliciously comforting with that lovely rhubarb tang, this Apple and Rhubarb Tart is the perfect trans-seasonal dessert.

  • 2 sheets frozen puff pastry, thawed
  • 2 Granny Smith Apples, cored
  • 1 bunch rhubarb
  • 8 free-range eggs
  • 150g white sugar, plus extra to serve
  • Cream or ice-cream to serve (optional)
  1. Pre-heat oven to 180ºC (160ºC fan-forced). Grease and lightly flour a tart tin. Arrange the pastry to line a 30cm tart tin. You will need to cut the pastry to patch it together. Make sure all the seams are sealed to prevent leakage.
  2. Slice the apples into 1cm wedges, and the rhubarb stalks into 3cm diagonal slices. Arrange them in the tart shell as you like.
  3. Whisk the eggs and 150g sugar very well in a jug and pour the mixture over the rhubarb and apple mixture. Using a pastry brush, make sure all the apple slices and edges of the pastry have been coated with the egg mixture.
  4. Bake for 30-40 minutes, until the tart is nicely golden. Remove and sprinkle with 1 tablespoon of extra sugar.
  5. Serve warm as is, or with cream or ice cream.

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