Nigella Rhubarb Tart Recipe

This beautiful rhubarb tart is easy to make and full of flavor. It uses ready-made puff pastry, chopped pistachios, and a little sugar to create a crisp and sweet base topped with tender baked rhubarb. Perfect for spring or summer desserts, and great with ice cream or crème fraîche.

Ingredients Needed:

• 80 g (1/2 cup) shelled pistachios
• 5 tbsp caster 
• 1 large egg
• 300-400 g (11-14 ounces) rhubarb (see notes)
• 320 or 375g 

To serve:

• 2 tbsp clear honey
• 6 tbsp creme fraiche or ice cream

How To Make Rhubarb Tart Recipe?

1. Preheat the oven: Set to 200°C / 400°F and line a baking tray with baking paper.
2. Make the pistachio sugar: Chop pistachios very finely or pulse in a food processor, then mix with the sugar in a small bowl.
3. Beat the egg: Crack the egg into a small bowl and whisk until smooth.
4. Prep the rhubarb: Cut off the leaves and tough ends, then slice each stalk into 20cm (8-inch) pieces.
5. Shape the pastry: Unroll the puff pastry and cut it into a 25cm (10-inch) square. Use a knife to lightly score a 2.5cm (1-inch) border around the edge, without cutting all the way through. This will form a raised frame.
6. Add pastry frame: Cut four strips (22.5 x 2.5cm or 9 x 1 inch) from the leftover pastry. Brush the scored border with egg, then place the strips on top to create a frame. If the pastry gets too soft, chill it in the fridge for 10 minutes. Brush the top of the strips with more eggs.
7. Add pistachio sugar: Prick the center of the pastry with a fork, then sprinkle three-quarters of the pistachio sugar mixture over it evenly.
8. Bake the base: Place the pastry on the baking tray and bake for 15 minutes until lightly golden.
9. Add the rhubarb: Remove the tray from the oven and neatly arrange the rhubarb inside the pastry frame. Sprinkle the rest of the pistachio sugar over the top and flick a little water to help it bake evenly.
10. Final bake: Return to the oven and bake for another 15–20 minutes until the rhubarb is soft and the pastry is golden and crisp.
11. Serve the tart: Brush the rhubarb with warmed honey and cut into slices. Serve with crème fraîche or ice cream.

Recipe Tips:

• Use cold pastry for best results: If the puff pastry gets too soft while you’re working with it, put it in the fridge for 10–15 minutes. Cold pastry puffs up better and stays crisp.
• Cut rhubarb to the same size: Make sure all rhubarb pieces are about the same length and thickness so they cook evenly and look neat in the tart.
• Score the pastry gently: When scoring the 1-inch border, don’t cut all the way through. Just press lightly with the knife so the tart rises correctly and holds the frame shape.
• Don’t skip pricking the base: Use a fork to prick the middle of the pastry. This stops it from puffing up too much and gives the tart a flat base for the rhubarb.
• Flick water over the sugar topping: After adding the pistachio sugar on top of the rhubarb, flick a little water over it. This helps the sugar melt and caramelize nicely while baking.

How To Store Leftovers?

• Refrigerate: First, let the leftover rhubarb tart cool to room temperature. Then place it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Let the tart cool completely, then wrap each slice tightly and freeze for up to 1 month.

Nutrition Facts:

• Calories: 280 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 90mg
• Potassium: 190mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 13g
• Protein: 4g

Try More Nigella Lawson Recipes:

• Nigella Chocolate Guinness Cupcakes Recipe
• Nigella Portuguese Custard Tarts Recipe

Nigella Rhubarb Tart Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

280

kcal

This beautiful rhubarb tart is easy to make and full of flavor. It uses ready-made puff pastry, chopped pistachios, and a little sugar to create a crisp and sweet base topped with tender baked rhubarb. Perfect for spring or summer desserts, and great with ice cream or crème fraîche.

Ingredients

• 80 g (1/2 cup) shelled pistachios

• 5 tbsp caster 

• 1 large egg

• 300-400 g (11-14 ounces) rhubarb (see notes)

• 320 or 375g 

• To serve:

• 2 tbsp clear honey

• 6 tbsp creme fraiche or ice cream

Directions

• Preheat the oven: Set to 200°C / 400°F and line a baking tray with baking paper.
• Make the pistachio sugar: Chop pistachios very finely or pulse in a food processor, then mix with the sugar in a small bowl.
• Beat the egg: Crack the egg into a small bowl and whisk until smooth.
• Prep the rhubarb: Cut off the leaves and tough ends, then slice each stalk into 20cm (8-inch) pieces.
• Shape the pastry: Unroll the puff pastry and cut it into a 25cm (10-inch) square. Use a knife to lightly score a 2.5cm (1-inch) border around the edge, without cutting all the way through. This will form a raised frame.
• Add pastry frame: Cut four strips (22.5 x 2.5cm or 9 x 1 inch) from the leftover pastry. Brush the scored border with egg, then place the strips on top to create a frame. If the pastry gets too soft, chill it in the fridge for 10 minutes. Brush the top of the strips with more eggs.
• Add pistachio sugar: Prick the center of the pastry with a fork, then sprinkle three-quarters of the pistachio sugar mixture over it evenly.
• Bake the base: Place the pastry on the baking tray and bake for 15 minutes until lightly golden.
• Add the rhubarb: Remove the tray from the oven and neatly arrange the rhubarb inside the pastry frame. Sprinkle the rest of the pistachio sugar over the top and flick a little water to help it bake evenly.
• Final bake: Return to the oven and bake for another 15–20 minutes until the rhubarb is soft and the pastry is golden and crisp.
• Serve the tart: Brush the rhubarb with warmed honey and cut into slices. Serve with crème fraîche or ice cream.

Notes

• Use cold pastry for best results: If the puff pastry gets too soft while you’re working with it, put it in the fridge for 10–15 minutes. Cold pastry puffs up better and stays crisp.
• Cut rhubarb to the same size: Make sure all rhubarb pieces are about the same length and thickness so they cook evenly and look neat in the tart.
• Score the pastry gently: When scoring the 1-inch border, don’t cut all the way through. Just press lightly with the knife so the tart rises correctly and holds the frame shape.
• Don’t skip pricking the base: Use a fork to prick the middle of the pastry. This stops it from puffing up too much and gives the tart a flat base for the rhubarb.
• Flick water over the sugar topping: After adding the pistachio sugar on top of the rhubarb, flick a little water over it. This helps the sugar melt and caramelize nicely while baking.