Apple and Rhubarb Tart with Puff Pastry Crust


Yield 1 tart



  1. Preheat oven to 400 F.
  2. Spray 10-inch springform pan with vegetable oil.
  3. Roll out pastry sheet to 13 inches square. Place the pan on top of the dough and cut off corners so that you have a circle 13-inches in diameter. Line the pan with the dough, and place in the freezer while preparing the filing.
  4. Heat a large skillet over medium heat. When hot add the butter, apples, allspice, nutmeg, and ginger.
  5. Stir occasionally until the apples begin to soften. Transfer apples to a cool bowl.
  6. Place the water, sugar, and rhubarb into a small covered pot. Place on burner set on medium high until the contents boil. Continue to cook covered for 5 minutes. Remove the cover and cook until the rhubarb is very tender and most of the liquid has evaporated, about 10 minutes.
  7. Place half of the apples on top of the crust. Top with all but 3 tablespoons of the rhubarb. Toss the remaining apples with the reserved rhubarb, and then arrange apples decoratively on top of the rhubarb.
  8. Bake in 400 F oven for 15 minutes. Lower heat to 325 F until apples are very tender and dough is golden brown, about 35 to 45 more minutes.
  9. Cool on a rack for at least an hour before removing from the pan.

Andy Broder - KitchenThink

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