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Mary Berry Rhubarb Tart

Mary Berry Rhubarb Tart
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A classic British tart featuring a buttery, crisp shortcrust pastry filled with tender, sweet-tart rhubarb. The rhubarb is gently cooked with sugar and orange zest to create a vibrant, jewel-toned filling that perfectly balances sharpness and sweetness. This elegant dessert is finished with a dusting of powdered sugar for a beautiful, professional presentation.

Ingredients

Scale
  • For the Shortcrust Pastry:
  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 2–3 tablespoons ice water
  • For the Rhubarb Filling:
  • 1 lb (450g) fresh rhubarb, trimmed and cut into 1-inch pieces
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest, finely grated
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon ground ginger
  • For Assembly:
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (such as demerara or turbinado)
  • 1 tablespoon powdered sugar, for dusting

Instructions

  1. Make the pastry dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This creates a flaky texture. Drizzle in 2 tablespoons of ice water and mix with a fork until the dough just begins to clump; add the remaining tablespoon if needed. Avoid overworking the dough to prevent toughness.
  2. Form and chill the dough: Turn the dough out onto a lightly floured surface and gently knead it 2-3 times just to bring it together. Flatten into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling relaxes the gluten, prevents shrinkage during baking, and firms the butter for easier rolling.
  3. Prepare the rhubarb filling: While the dough chills, combine the rhubarb pieces, granulated sugar, cornstarch, orange zest, orange juice, and ground ginger in a medium bowl. Toss gently until the rhubarb is evenly coated. The cornstarch will thicken the juices, and the orange and ginger will complement the rhubarb’s tartness. Let the mixture macerate at room temperature for 20-30 minutes to draw out some juices.
  4. Roll out the pastry: Preheat your oven to 400°F / 200°C. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even circle and prevent sticking. If the dough cracks, gently press it back together.
  5. Transfer to baking sheet: Carefully roll the dough around your rolling pin and unroll it onto a parchment-lined baking sheet. This method prevents tearing. If the dough has softened too much, slide the parchment with the dough onto a tray and refrigerate for 10 minutes to firm up before proceeding.
  6. Assemble the tart: Spoon the rhubarb mixture into the center of the pastry, leaving a 2-inch border all around. Reserve any accumulated juices in the bowl. Fold the bare pastry border up and over the edge of the filling, pleating it gently as you go to create a rustic, free-form shape. This galette style is forgiving and allows for even baking.
  7. Apply egg wash and sugar: Brush the exposed pastry edges lightly with the beaten egg. This creates a deep golden, glossy finish. Sprinkle the coarse sugar over the egg-washed pastry. The sugar adds a delightful crunch and subtle sweetness to the crust.
  8. Bake the tart: Place the baking sheet in the preheated oven and bake for 40-45 minutes. The pastry should be a deep golden brown, and the rhubarb should be tender when pierced with a knife and bubbling vigorously. The filling will thicken further as it cools. Rotate the baking sheet halfway through baking for even color.
  9. Cool and thicken filling: Transfer the baked tart on the parchment paper to a wire cooling rack. Allow it to cool for at least 30 minutes before slicing. This resting time is crucial as it allows the cornstarch-thickened juices to set properly; cutting too soon will result in a runny filling.
  10. Finish and serve: Just before serving, dust the tart lightly with powdered sugar using a fine-mesh sieve. Slice with a sharp serrated knife, wiping it clean between cuts for neat portions. Serve warm or at room temperature, ideally with a dollop of whipped cream or vanilla ice cream.

Notes

Storage: Cool completely, then store covered at room temperature for up to 1 day. For longer storage, refrigerate in an airtight container for up to 3 days. The pastry will soften slightly in the fridge. Freezing: Freeze the unbaked, assembled tart on the parchment-lined sheet until solid, then wrap tightly in plastic and foil. Freeze for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time. Reheating: To refresh, place slices on a baking sheet and warm in a 300°F / 150°C oven for 8-10 minutes until the pastry is crisp again.

Nutrition

Keywords: Mary Berry rhubarb tart, rhubarb tart recipe, British dessert, shortcrust pastry, spring tart, fruit tart, baked rhubarb, easy dessert, elegant dessert, afternoon tea, seasonal baking, buttery pastry

Find it online: https://britishrecipes.uk/mary-berry-rhubarb-tart/