Sweet Raspberry Rhubarb Tarts are one of the best desserts I’ve had in awhile! It was Canada Day weekend and my friend and I were looking for a “red” dessert to make. We found some raspberry rhubarb filling my mom had made and froze. So then, we decided to throw together some pastry and make some tarts.
Sweet Raspberry Rhubarb Tarts
These tarts are so sweet and just the right amount of tangy! I couldn’t believe how much I loved them, and I will definitely be making them again.
Can I make Sweet Raspberry Rhubarb Tarts ahead of time and then freeze them?
These tarts won’t freeze well all made up, but you can freeze the filling as well as the pastry dough and have it ready when you want to just put it all together.
Can I make the filling ahead of time and freeze it?
Yes you absolutely can! It freezes really well so it is just as easy to make up a big batch of the filling and put it in airtight containers/bags and then pull it out when you want to make tarts.
Can I use sugar instead of honey?
For sure! Just add small amounts until it is sweet enough for you. Everyone’s idea of sweet is different, so experiment!
I don’t have rhubard. What can I use as a substitute?
You can use strawberries or other berries with the raspberries. Apples would be a good idea too.
I don’t like raspberries can I still make Sweet Raspberry Rhubarb Tarts?
These tarts are a must and if you don’t like raspberries let’s find you a substitute! Strawberry goes really well with rhubarb. Who doesn’t love strawberries? And if you don’t like strawberries try apples or blackberries. And if you’re not a fan of any of those, come up with your own idea and then let me know what you tried, I’d love to hear from you!
Do I have to use this pastry recipe?
This is just a basic recipe so feel free to use your favorite pastry recipe!
They would go really well with a dollop of whipped cream or a scoop of vanilla ice cream and are equally good cold or warm. But either way they will go fast, so make sure you get one before you bring them out to share!
Looking for another easy dessert option?
Try Vegan Chocolate Cake!
Sweet Raspberry Rhubarb Tarts
Ingredients
Pastry:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 6 tablespoons butter cold
- 1 egg yolk
- 1 tablespoon water more as needed
- 1 tablespoon lemon juice
Filling:
- Honey to taste
- 1 1/2 cups rhubarb chopped into 1 inch pieces
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it is finely mixed.
- Combine egg yolk, water, and lemon juice with a fork. Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
- Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
- To make the filling, chop rhubarb into 1 inch pieces. Cook on low until soft. Mash if needed.
- Add raspberries and lemon juice and then honey to taste.
- Spoon filling evenly into tart shells, filling each no more than 2/3 full.
- Bake at 425° F for 10-15 minutes or until golden brown. Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.
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