Nigella Rhubarb Tart is made with rhubarb stalks, all-purpose flour, unsalted butter, ground almonds, caster sugar, vanilla extract, one large egg, cornstarch, ground cinnamon, lemon zest, and Demerara sugar. This British Nigella Rhubarb Tart recipe creates a delicious dessert that takes about 3 hours to prepare and can serve up to 8 people.
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Why You Will Love Nigella Rhubarb Tart Recipe
- Full of Taste: This recipe combines sour rhubarb with a sweet and buttery crust. It makes a mix of tastes that work very well together.
- Simple to Make: Whether you’re new to baking or already good at it, you’ll find this recipe easy to follow. Making a beautiful tart is simpler than you think.
- Looks Amazing: The tart has a lovely golden brown crust with bright red rhubarb on top. It’s not just yummy; it also looks wonderful on any dessert table.
What Is Nigella Rhubarb Tart Recipe?
The Nigella Rhubarb Tart is a sweet and sour dessert. It uses fresh rhubarb, flour, butter, sugar, and eggs. The crust is light and flaky, which goes really well with the soft, sour taste of the rhubarb inside. This recipe is inspired by the famous cook, Nigella Lawson.
Nigella Rhubarb Tart Ingredients
- 400g rhubarb stalks, trimmed and cut into 2-inch pieces
- 200g all-purpose flour
- 150g unsalted butter, cold and cut into small pieces
- 50g ground almonds
- 50g caster sugar (fine sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon (use a grater to get the thin outer skin of the lemon)
- 2 tablespoons Demerara sugar (a type of sugar with large grains)
Nigella Rhubarb Tart Instructions
- Prepare the Pan: Grease a tart pan with butter. Heat your oven to 180°C (350°F).
- Make the Crust: In a big bowl, mix flour, butter, ground almonds, and caster sugar. Use your fingers to mix until it looks like coarse breadcrumbs. In another bowl, beat the egg and vanilla together and then mix it into the flour mixture. If it’s too dry, add a little cold water (start with a tablespoon). Knead the dough on a lightly floured surface until smooth. Press the dough into the tart pan.
- Prepare the Rhubarb: In a bowl, mix the rhubarb pieces with cornstarch, cinnamon, and lemon zest.
- Assemble the Tart: Put the rhubarb mix on the dough in the pan. Leave a little space around the edges. Sprinkle the Demerara sugar on top of the rhubarb.
- Bake: Cook in the oven until the crust is golden and the rhubarb is soft, about 35 to 40 minutes.
- Cool: Let the tart cool down before you cut it. It’s even better if you can leave it in the fridge for a few hours.
Recipe Tips
- Precook Rhubarb: To avoid a watery tart, you can cook the rhubarb a little bit before you put it in the crust. Just cook it in a pan for a few minutes until it starts to get soft.
- Sweetness: Taste your rhubarb. If it’s very sour, you might want to add more sugar. Adjust the sugar to make sure the tart tastes good to you.
- Cornstarch: Use just enough cornstarch to make the filling thick. Don’t use too much, or the filling will be too thick and not nice.
- Crust: Keep the dough cold before you bake it. This helps the tart keep its shape and makes the crust crispy.
- Cooling: Let the tart cool completely before you eat it. This helps the filling set and makes the tart taste better.
What To Serve With Rhubarb Tart?
You can eat Rhubarb Tart with some whipped cream or vanilla ice cream on top for a creamy treat. Or, you can add a little caramel sauce or some powdered sugar to make it even sweeter.
How To Store Rhubarb Tart?
- In The Fridge. After cooling, wrap a conventional Nigella Rhubarb Tart in plastic wrap or store it in an airtight container. Refrigerate for 3–4 days.
- In The Freezer. Cool a typical Nigella Rhubarb Tart before freezing. Wrap the tart tightly in plastic wrap, aluminum foil, or a freezer-safe container. Date and freeze it for 2-3 months.
How To Reheat Rhubarb Tart?
- Oven Method: First, turn on your oven to 150°C (300°F). Put the tart on a baking tray and lightly cover it with aluminum foil to stop it from getting too brown. Warm it up for 10-15 minutes. This method keeps the tart crispy.
- For Just One Slice: If you only want to warm up one piece, you can use the microwave or toaster oven. In the microwave, heat it on medium for short times, check and turn it until it’s warm. In a toaster oven, set it to a low temperature and warm the slice up.
- Eating It Cool: Sometimes, this tart is best enjoyed cool, at room temperature. If you like how it tastes and feels without warming it up, just let it sit out until it’s not cold anymore before you eat it.
FAQs
How Do I Prevent The Tart Crust From Shrinking During Baking?
To prevent the tart crust from shrinking, chill it before baking and avoid stretching when fitting it into the pan.
What Other Fruits Can I Combine With Rhubarb In The Tart?
Some fruits that pair well with rhubarb in a tart include strawberries, raspberries, apples, and oranges. These fruits complement the tartness of rhubarb and add a pleasant sweetness to the dessert.
Is It Necessary To Pre-bake The Tart Crust Before Adding The Rhubarb Filling?
Pre-baking the tart crust is not necessary, as the rhubarb filling cooks adequately during baking.
Can I Add Spices Like Ginger Or Nutmeg To The Rhubarb Filling?
You can add spices like ginger or nutmeg to the rhubarb filling to enhance its flavor profile.
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Nigella Rhubarb Tart Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g
- Sodium: 80mg
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Rhubarb Tart
Description
Nigella Rhubarb Tart is made with rhubarb stalks, all-purpose flour, unsalted butter, ground almonds, caster sugar, vanilla extract, one large egg, cornstarch, ground cinnamon, lemon zest, and Demerara sugar. This British Nigella Rhubarb Tart recipe creates a delicious dessert that takes about 3 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Pan: Grease a tart pan with butter. Heat your oven to 180°C (350°F).
- Make the Crust: In a big bowl, mix flour, butter, ground almonds, and caster sugar. Use your fingers to mix until it looks like coarse breadcrumbs. In another bowl, beat the egg and vanilla together and then mix it into the flour mixture. If it’s too dry, add a little cold water (start with a tablespoon). Knead the dough on a lightly floured surface until smooth. Press the dough into the tart pan.
- Prepare the Rhubarb: In a bowl, mix the rhubarb pieces with cornstarch, cinnamon, and lemon zest.
- Assemble the Tart: Put the rhubarb mix on the dough in the pan. Leave a little space around the edges. Sprinkle the Demerara sugar on top of the rhubarb.
- Bake: Cook in the oven until the crust is golden and the rhubarb is soft, about 35 to 40 minutes.
- Cool: Let the tart cool down before you cut it. It’s even better if you can leave it in the fridge for a few hours.
Notes
- Precook Rhubarb: To avoid a watery tart, you can cook the rhubarb a little bit before you put it in the crust. Just cook it in a pan for a few minutes until it starts to get soft.
Sweetness: Taste your rhubarb. If it’s very sour, you might want to add more sugar. Adjust the sugar to make sure the tart tastes good to you.
Cornstarch: Use just enough cornstarch to make the filling thick. Don’t use too much, or the filling will be too thick and not nice.
Crust: Keep the dough cold before you bake it. This helps the tart keep its shape and makes the crust crispy.
Cooling: Let the tart cool completely before you eat it. This helps the filling set and makes the tart taste better.