Rhubarb Tarte Fine – Crisp, Tangy, and Elegantly Simple

This Rhubarb Tarte Fine is a beautiful, light dessert that highlights the bright tartness of fresh rhubarb atop a flaky, buttery pastry. With its delicate caramelized edges and subtle sweetness, this tart offers a perfect balance of crisp texture and vibrant flavor. It’s an elegant yet easy-to-make treat ideal for springtime gatherings or anytime you want a fresh, fruity dessert with minimal fuss.

Why You’ll Love This Recipe

Fresh and Tangy – Rhubarb provides a bright, refreshing tartness that shines through.
Buttery, Flaky Crust – The thin pastry base crisps up beautifully for a satisfying crunch.
Simple & Stylish – Easy to assemble with impressive results.
Quick Bake Time – Ready in under 30 minutes, perfect for last-minute dessert.

Ingredients

• 1 sheet puff pastry (store-bought or homemade), thawed
• 3 cups rhubarb stalks, trimmed and sliced into 3-inch pieces
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• Optional: powdered sugar for dusting

Instructions

1. Prepare the Rhubarb
In a bowl, toss rhubarb slices with sugar, cornstarch, and vanilla extract. Set aside to macerate while you prepare the pastry.

2. Prepare the Pastry
Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, roll out the puff pastry into a rectangle about 12×9 inches. Score a ½-inch border around the edges with a sharp knife, being careful not to cut all the way through.

3. Assemble the Tart
Arrange the rhubarb evenly inside the scored border on the pastry. Brush the exposed pastry border with beaten egg to help it brown nicely.

4. Bake
Bake for 20–25 minutes, or until the pastry is golden and crisp and the rhubarb is tender and bubbling.

5. Serve
Let cool slightly, dust with powdered sugar if desired, then slice and serve warm or at room temperature.

Nutritional Information (Per Serving)

Calories: 190
Protein: 3g
Fat: 8g
Carbohydrates: 28g
Sugar: 14g
Fiber: 2g

Tips for Success

• Chill the Pastry – Keep puff pastry cold before baking for better rise and flakiness.
• Even Rhubarb Slices – Cut rhubarb pieces evenly for uniform cooking.
• Serve Warm – This tart tastes best fresh from the oven or slightly cooled.

Why This Recipe Works

The combination of tart rhubarb and buttery puff pastry creates a sophisticated balance of flavors and textures. The quick maceration softens the rhubarb just enough without losing its fresh zing, while the golden pastry adds a satisfying crispness that holds everything together perfectly.

Rhubarb Tarte Fine is a simple yet elegant dessert that delivers bright, fresh flavors and flaky, buttery texture in every bite. Whether for a casual afternoon treat or a special occasion, it’s a light and delightful way to enjoy seasonal rhubarb.