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–+ servings

Gordon Ramsay Rhubarb Tart Recipe

A deliciously tangy rhubarb tart with a buttery crust, perfect for springtime desserts.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Flours
  • 200 g all-purpose flour
  • 50 g buckwheat or rye flour
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 226 g cold unsalted butter, diced
  • 7 tbsp ice water
Filling
  • 450 g red rhubarb, cut into 1½ inch diagonal pieces
  • ¾ cup sugar
  • 1 tbsp cornstarch
  • ½ tsp sea salt
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp ground cardamom
  • 1 tsp vanilla extract
Egg wash and topping
  • optional Egg wash for brushing crust
  • for crust edge Coarse sugar for sprinkling

Method
 

  1. Preheat oven to 200°C (392°F). Heat a metal tray.
  2. Mix flours, sugar, and salt. Rub in butter until crumbly.
  3. Add ice water gradually until dough forms. Chill 30 min.
  4. Toss rhubarb with sugar, salt, cornstarch, zest, juice, vanilla, and cardamom. Rest 10–15 min.
  5. Roll dough to 3mm thick rectangle (11×13 inches). Transfer to parchment.
  6. Arrange rhubarb in chevron rows, leaving 4cm border.
  7. Fold edges over, brush with egg wash, sprinkle sugar.
  8. Drizzle leftover juice over fruit. Chill 30 min or freeze 10 min.
  9. Lower oven to 190°C (375°F). Transfer parchment onto hot tray.
  10. Bake 40–50 min until crust is golden and filling bubbles.
  11. Cool at least 30 min before slicing to set filling.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtein: 4gFat: 20gSodium: 300mg

Notes

Chill the dough thoroughly for best results and ensure the tart cools before slicing.

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