Mary Berry Rhubarb Tart Recipe
Mary Berry’s Rhubarb Tart is a classic dessert featuring fresh rhubarb encased in a crisp, homemade pastry shell. It’s finished off with a sprinkling of sugar to balance the tartness of the rhubarb, creating a harmonious blend of flavors.
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 cups fresh rhubarb, trimmed and cut into half-inch slices
- 1/2 cup brown sugar
- 1 tsp orange zest
- 1 large egg, beaten
- 2 tbsp cold water
Instructions
- Prepare the Pastry: In a large bowl, mix flour and salt. Add butter and rub into the flour until crumbly. Stir in sugar.
- Bind the Dough: Sprinkle cold water over the mixture and form into a dough.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat Oven: Set your oven to 375°F (190°C).
- Shape the Tart: Roll out the dough and line a 9-inch tart pan. Trim excess dough.
- Add Filling: Toss rhubarb with brown sugar and orange zest, then spread into the crust.
- Bake: Bake for 45 minutes until the crust is golden and filling is bubbly.
- Cool: Allow to cool before serving.