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Easy Rhubarb And Ginger Tart
This super tasty tart is so easy to make and is the perfect springtime dessert
Ingredients
- 150 g rhubarb young thin stems
- 320 g puff pastry ready rolled all-butter puff pastry
- 1 tbsp marmalade
- 1/4 tsp vanilla extract
- 1/2 tsp grated ginger
- 1/2 tsp sugar
- 1 egg for egg wash on pastry
- 1 tsp orange zest grated
Instructions
- Preheat oven to 200c and line a baking tray
- Cut the rhubarb into equal lengths (10cm) and mix in a bowl with the marmalade, ginger and vanilla
- Roll out the pastry and lay the rhubarb in a row down the centre, roll the edges of the pastry around the rhubarb like a frame and sprinkle with sugar and orange zest
- Beat the egg and paint over the exposed pastry then bake for approximately 20 minutes till golden and crispy
Notes
Serve your rhubarb and ginger tart with some crushed pistachios, an extra sprinkling of sugar and orange zest and maybe a nice dollop of labneh or ice cream.
Nutrition
Calories: 639kcalCarbohydrates: 55gProtein: 10gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 55mgSodium: 291mgPotassium: 236mgFiber: 3gSugar: 5gVitamin A: 131IUVitamin C: 5mgCalcium: 63mgIron: 3mg
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!
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