Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Home Baking » Super Easy Rhubarb and Raspberry Tarts

Super Easy Rhubarb and Raspberry Tarts

Author: Karon Grieve Published : March 2020

Recipe
rhubarb and raspberry tarts
rhubarb and raspberry tarts
rhubarb and raspberry tarts pin image

With Mothering Sunday or Mother’s Day fast approaching, I thought we’d do a bit of baking. Actually, I thought kids could do a bit of easy baking here for their Mum. After all it is her day and it’s so nice when your children actually make something for you. These rhubarb and raspberry tarts are just the thing.

rhubarb and raspberry tarts in baking tin

I love rhubarb. To me it’s the first sign of spring. Oh I know this is forced pink rhubarb from Yorkshire.

It’s not straight from my garden but it still speaks of spring to me and hope of sunshine to come. And these delicious rhubarb and raspberry tarts are the perfect way to make full use of it.

ingredients for rhubarb tarts

Mothering Sunday

Did you know that this tradition went right back to Roman times. In 16th century Britain it was a day to celebrate Mary Mother of Christ and the Mother Church, not actually your Mum.

However, it then evolved to cover all mothers and was the day that domestic servants (mostly girls) would be given the day off (this was very rare for servants back then) to go home and visit their mother and attend worship at their local (mother) church.

plate with single tart and raspberries

The gift of cake

You really can’t go wrong by giving someone a cake. The traditional cake for Mothering Sunday is the Simnel Cake (yes I know it is always promoted as an Easter cake but it originates as a cake for Mothering Sunday).

By the way, here’s my recipe for Simnel Cake just in case you want to get really creative and make one for your own Mum.

oven tray with tarts and raspberries

Rhubarb and raspberry tarts

These cute little tarts are really easy to make. That means they are perfect for the kids to have a go at. Okay, so supervision is of course called for, but Dad or someone else can do that.

Use store-bought pastry

The tarts are made using store-bought puff pastry. Quite honestly life is too short to make your own puff pastry. You can buy perfectly good stuff in supermarkets and it saves so much hassle.

If you buy the ready-rolled puff pastry then it is just a case of the kids getting those cookie cutters out and making a mess in the kitchen!

single raspberry tart on pink plate

Rhubarb tarts and raspberry custard tarts

Obviously they will make even more mess when they make the fillings. Now I have made two different tarts here. One type is filled with my rhubarb and raspberry compote and the other is filled with vanilla custard and topped with a single raspberry. The custard tarts are a little like those gorgeous tarts from Portugal.

While we are all capable of making our own custard this recipe is geared towards children. I’m therefore suggesting you buy a nice carton of good quality custard from the chilled section of the supermarket.

tart with cream on top

Ingredients

For the compote

  • 100g fresh or frozen rhubarb
  • 100g fresh or frozen raspberries
  • 2 tbsp honey

For the tarts

  • 1 packet of ready rolled puff pastry will make 9 tarts so that’s the measurements I’m using. Yes I have an old 9 hole tart tin.
  • 6 tbsp good quality vanilla custard
  • 1 tsp sugar
  • 1 tbsp crushed pistachio nuts
single tart with raspberry on top

How to make them

  • In a small pan heat the rhubarb and raspberries (reserve 6 raspberries to decorate the custard tarts) with the honey till rhubarb is soft and mashed with the raspberries
  • Let the compote cool a little
  • Place the pastry on a lightly floured work surface and use a cookie cutter to cut out circles just bigger than the holes in your baking tin
  • Lightly grease the baking tin with a little butter and fill each section with a circle of pastry dough
  • Fill half of the pies with the custard and the other half with the compote
  • Bake in preheated oven at 200C for approximately 20 minutes or until golden and crispy
  • Allow to cool in the tin then pop a raspberry in the middle of each custard tart and sprinkle with a little sugar and sprinkle the pistachio nuts on the compote filled tarts
two tarts with tray behind

How many tarts does this make?

This recipe will make 12 rhubarb and raspberry tarts with some pastry left over. Just wrap the pastry well in cling film and a freezer bag and pop it into the freezer to make something else later.

If you don’t want to make your own rhubarb and raspberry compote then just cheat and use Mum’s favourite jam instead. Any left over compote will keep in a little jar in the fridge for up to a week.

Serve with a nice cup of tea, though Mum would probably prefer a large G&T!

Happy Mother’s Day when it comes.

larder links

Looking for more super easy bakes for kids to try? Then check these out before you go;

Quick and easy simple scones

Easy almond and coconut macaroons

3 ingredient oatmeal peanut butter cookies (+ video)

Super easy Scottish ginger flapjacks

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
plate with single tart and raspberries

Rhubarb and raspberry tarts

Karon Grieve
A super easy recipe for kids to make puff pastry rhubarb and raspberry tarts for mothers day
No ratings yet
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course baking
Cuisine British
Servings 12 tarts
Calories 203 kcal

Ingredients
 

  • 375 g ready rolled puff pastry
  • 100 g rhubarb chopped
  • 100 g raspberries
  • 2 tbsp clear honey
  • 6 tbsp vanilla custard
  • 1 tsp caster sugar
  • 1 tbsp chopped pistachio nuts
Metric – US Customary

Instructions
 

  • Preheat oven to 200C
  • Heat the rhubarb and raspberries (reserve 6 for decorating) in a small pan with the honey till the rhubarb is soft and broken down, mash together
  • Remove the compote from heat and allow to cool a little
  • On a lightly floured surface lay out the pastry and cut out circles to fit your tartt tin
  • lightly grease the tin and put in the pastry circles
  • Fill half of the tarts with the custard and the other half with the compote
  • Bake for approximately 20 minutes or until golden and crispy
  • Allow to cool in the tart tin and then press a raspberry into the centre of each custard tart and sprinkle with a little sugar and sprinkle the rhubarb and raspberry tarts with the crushed pistachio nuts

Notes

Using ready-rolled pastry and ready-made custard makes these tarts perfect for children to make.

Nutrition

Calories: 203kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 3gCholesterol: 4mgSodium: 85mgPotassium: 79mgFiber: 1gSugar: 4gVitamin A: 28IUVitamin C: 3mgCalcium: 24mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Home Baking, Spring

« Make your own Chocolate Scotch Egg For Easter
The Best Homemade Rhubarb and Ginger Gin Liqueur »

Comments

  1. mohan kumar says

    March 20, 2020 at 5:52 am

    Thank you so much for sharing with us.Your recipe sounds good with honey.

    Reply
    • Karon Grieve says

      March 21, 2020 at 10:12 am

      Glad you like the recipe

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required