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Rhubarb Tart

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Total Time
Prep: 35 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Ellen Riley

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee

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Test Kitchen tips
  • Normally, we'd say you could use frozen rhubarb with equally good results, but in this case you definitely need the fresh, long stalks to achieve this spectacular look.
  • By scoring around the edge of the pastry before baking it, you'll create a way to make a border after it's baked.

    • Watch How to Make Rhubarb Tart

    Test Kitchen Approved

    Rhubarb Tart

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    Prep Time 35 min
    Cook Time 15 min
    Yield 2 tarts (8 servings each)

    Ingredients

    • 1 package frozen puff pastry (17.30 ounces), thawed
    • 1 large egg
    • 1 tablespoon water
    • RHUBARB TOPPING:
    • 12 rhubarb ribs (1/2 inch x 7 inches)
    • 1 cup orange juice
    • 1/2 cup honey
    • 2 tablespoons amaretto
    • FILLING:
    • 1 package (8 ounces) mascarpone cheese
    • 2 tablespoons amaretto
    • 1 tablespoon honey
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool.
    2. Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Allow cooking liquid to cool.
    3. For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

    Nutrition Facts

    1 piece: 259 calories, 15g fat (6g saturated fat), 29mg cholesterol, 115mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 4g protein.

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