Discover the delightful Nigella Rhubarb Tart recipe, a sweet and tangy dessert that is perfect for any occasion. This tart boasts a beautiful golden crust filled with tender, tart rhubarb that melts in your mouth. It’s a simple recipe that takes about an hour to make, including preparation and baking time.
What is Nigella Rhubarb Tart Recipe
The Nigella Rhubarb Tart is a classic dessert that combines the unique flavor of rhubarb with a buttery, flaky crust. It’s a creation by the renowned chef Nigella Lawson, known for her comforting and straightforward recipes. This tart is perfect for showcasing the fresh, tangy taste of rhubarb in a simple yet elegant dessert.
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Why You Should Try This Recipe
- Easy to Make: The steps are straightforward, making it accessible even for novice bakers.
- Delicious Flavor: The tartness of the rhubarb balanced with the sweetness of the sugar is simply irresistible.
- Perfect for Any Occasion: Whether it’s a family gathering or a special dinner, this tart is a crowd-pleaser.
- Seasonal Delight: A great way to use fresh rhubarb when it’s in season.
- Impressive Presentation: The vibrant color and rustic look make it a stunning dessert to serve.
Ingredients Needed for Nigella Rhubarb Tart Recipe
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons cold water
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions to Make Nigella Rhubarb Tart Recipe
- Prepare the Dough: In a bowl, mix flour, sugar, and salt. Add butter and rub in until the mixture resembles breadcrumbs. Add egg and water, and mix to form a dough.
- Chill the Dough: Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: In another bowl, combine rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Roll Out the Dough: On a floured surface, roll out the dough and place it in a tart pan. Trim excess dough.
- Add the Filling: Pour the rhubarb mixture into the crust.
- Bake the Tart: Bake for 35-40 minutes or until the crust is golden and the filling is bubbly.
- Cool and Serve: Let the tart cool before slicing and serving.
What Goes Well With Nigella Rhubarb Tart Recipe
- Vanilla Ice Cream: A scoop of ice cream adds a creamy contrast.
- Whipped Cream: Light and fluffy, it pairs perfectly with the tartness.
- Custard Sauce: A rich and smooth option to pour over slices.
- Fresh Berries: Add a pop of color and flavor.
- Mint Leaves: For a fresh garnish.
- Lemon Zest: Enhance the citrus notes with a sprinkle of zest.
Expert Tips for Making the Best Nigella Rhubarb Tart Recipe
- Use Cold Butter: Ensures a flaky crust.
- Chill the Dough: Prevents shrinking during baking.
- Adjust Sugar: Depending on the tartness of your rhubarb.
- Blind Bake the Crust: To avoid a soggy bottom.
- Use Fresh Rhubarb: For the best flavor and texture.
- Let It Cool: Allows the filling to set properly.
Easy Variations of Nigella Rhubarb Tart Recipe
- Add Strawberries: Combine rhubarb with strawberries for a classic combo.
- Top with Almonds: Sprinkle sliced almonds on top for a nutty crunch.
- Citrus Twist: Add orange zest to the filling for a zesty kick.
- Use Brown Sugar: Substitute granulated sugar with brown sugar for a caramel note.
- Spice It Up: Add a pinch of cinnamon or ginger to the filling.
- Make Mini Tarts: Use the same recipe to make individual servings.
Best Practices to Store Nigella Rhubarb Tart Recipe
- Cool Completely: Ensure the tart is fully cooled before storing.
- Refrigerate: Store in an airtight container in the fridge.
- Cover Properly: Use plastic wrap or foil to cover the tart.
- Freeze: Wrap slices in plastic wrap and foil before freezing.
- Label and Date: Mark the storage date to keep track.
Best Practices to Reheat Nigella Rhubarb Tart Recipe
- Oven Method: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Microwave: Use a microwave-safe plate and heat on low power for a few minutes.
- Avoid Overheating: Prevent drying out by checking frequently.
- Reheat Slices: For even heating, reheat individual slices.
- Serve Warm: Best enjoyed when slightly warm.
Nutrition Value (per serving):
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 85mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
Other Popular Baking Recipes
- Nigella Rhubarb Tart
- Mary Berry’s Portuguese Custard Tarts
- Mary Berry Pear And Almond Tart
- Nigella Plum Tarte Tatin
FAQs
How do I prevent my rhubarb tart from getting soggy?
To prevent a soggy rhubarb tart, blind bake the crust before adding the filling. This means pre-baking the crust for about 10 minutes at 375°F (190°C) with pie weights or beans to keep it from puffing up. Additionally, ensure the rhubarb is well-drained and not overly juicy before placing it in the crust.
Can I use frozen rhubarb for the Nigella Rhubarb Tart?
Yes, you can use frozen rhubarb for the Nigella Rhubarb Tart. Thaw the rhubarb completely and drain any excess liquid before using it in the recipe. This helps maintain the right consistency for the filling and prevents the tart from becoming too watery.
What is the best way to store leftover rhubarb tart?
Store leftover rhubarb tart by first allowing it to cool completely. Then, place it in an airtight container and refrigerate. The tart can be kept in the refrigerator for up to 3-4 days. If you want to store it longer, wrap slices tightly in plastic wrap and aluminum foil before freezing them for up to 2 months.
How can I make the rhubarb filling less tart?
To make the rhubarb filling less tart, you can increase the amount of sugar slightly. Adding an extra 2-3 tablespoons of sugar to the filling mixture should help balance the tartness. Additionally, you can mix in a sweeter fruit, like strawberries, to naturally reduce the tartness.
Final Words
The Nigella Rhubarb Tart is a delightful dessert that combines simplicity with exquisite flavor. Perfect for any occasion, it’s sure to impress your guests. Give it a try and enjoy the delightful blend of tart rhubarb and buttery crust. Happy baking!
Print
Nigella Rhubarb Tart Recipe
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
The Nigella Rhubarb Tart is a classic dessert that combines the unique flavor of rhubarb with a buttery, flaky crust. It’s a creation by the renowned chef Nigella Lawson, known for her comforting and straightforward recipes. This tart is perfect for showcasing the fresh, tangy taste of rhubarb in a simple yet elegant dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons cold water
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the Dough: In a bowl, mix flour, sugar, and salt. Add butter and rub in until the mixture resembles breadcrumbs. Add egg and water, mix to form a dough.
- Chill the Dough: Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: In another bowl, combine rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Roll Out the Dough: On a floured surface, roll out the dough and place it in a tart pan. Trim excess dough.
- Add the Filling: Pour the rhubarb mixture into the crust.
- Bake the Tart: Bake for 35-40 minutes or until the crust is golden and the filling is bubbly.
- Cool and Serve: Let the tart cool before slicing and serving.
