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I stumbled upon a mouthwatering recipe for rhubarb tart with raspberry and rosemary in the local newspaper, and I just had to give it a try. Rosemary in a tart? That’s a challenge I’m happy to take on!

So, I dove in, proudly defending my nickname as the Queen of Kitchen Chaos – famous for my inability to follow a recipe to the letter. Who needs instructions when you can wing it, right?

Rhubarb Tart With Raspberry and Rosemary on a white plate — Rhubarb Tart With Raspberry and Rosemary

I skipped half the ingredients because, let’s face it, they were hiding in a sea of text that read like a love novel – or rather, a saga to rhubarb. Who’s got time for that? I’m a culinary ninja, slicing through the unnecessary details and getting straight to the point… or so I thought!
I’m thrilled to say that I ended up with a recipe that’s actually delicious! (Phew, crisis averted!)

This recipe also requires honey. If you have time, you can make your own dandelion honey. It is an amazing substitute for bee honey and cheaper too.

Recipe for Rhubarb Tart With Raspberry and Rosemary

Rhubarb Tart With Raspberry and Rosemary

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

I stumbled across this recipe for rhubarb tart with raspberry and rosemary in the local newspaper and just had to try it. Rosemary in a tart? Now that’s a challenge!

Ingredients

Dough Ingredients
2 cups (250g) spelt flour
1/2 cup(100g) sugar
Pinch of salt
1/2 teaspoon baking powder
1/2 cup (125g) soft butter
1 egg (size M)
Filling
2 Tbs (50g) dandelion or other flower honey
1 sprig of rosemary
3 cups (300g) rhubarb
2 cups (250g) raspberries(frozen or fresh)
3/4 cup (150g) sugar
Gelatine powder, enough for 2cups (500ml) liquid
2 packets of vanilla sugar
Handful of mint leaves

Directions

Preheat the oven to 200°C(top and bottom heat) or400°F.
Grease a 24cm diameter pie tin with butter.
Quickly knead the flour, sugar, butter, baking powder, salt, and egg together. Put little bit of the dough in a bowl for later use.
Roll out the rest of the dough (about 28cm in diameter) and line the tart tin – 11inch. Cover with baking paper and weigh it down with baking beans. Bake on the lowest rack of the oven for about 20minutes.
Meanwhile, heat the honey with 1 sprig of rosemary. Remove from the heat and allow to infuse.
Remove the rosemary from honey and finely chop half of the needles.
Cut the rhubarb into bite size pieces.
Place the rhubarb in a saucepan with half of the chopped rosemary, 200g of the raspberries, the gelatine, sugar, vanilla sugar, and drained honey. Bring to the boil over medium to high heat, stirring frequently.
Remove the cake base from the oven. Remove the baking beans and baking parchment.
Pour the hot rhubarb mixture into the base.
Roll out the cooled pastry and cut out small shapes as desired. Decorate with the cut-outs and bake in the middle of the oven for about 30 minutes. Leave the cake to cool completely in the tin on a wire rack for at least 2 hours.
Remove the cake from the tin, garnish with 50g of the raspberries and mint leaves, and dust with icing sugar (optional).

Notes

Instead of raspberries, you can use strawberries, blackberries, or blueberries as alternatives in this recipe.

If you’re looking for a little extra twist, and you don’t want to bake the crust, you can follow this recipe and use it as a base for our delicious rhubarb tart chocolate graham cracker crust from Tikkido. If you choose to give this a go, just remember to cook the rhubarb filling until it’s nice and soft.

Hokkaido baked cheese tarts from The Unlikely Baker has another great idea for you! Why not try using frozen tart shells instead? They’re a great alternative! Why not? Everything else from the recipe follow as as described. It’s as easy as that! Let it cook completely, and then enjoy!