Gordon Ramsay Rhubarb Tart Recipe

This delicious rhubarb tart, inspired by Gordon Ramsay, is a simple and elegant dessert perfect for any occasion. With its buttery, flaky crust and tangy-sweet rhubarb filling, this tart is both quick to prepare and impressive to serve. You can easily customize it using pantry staples, making it a versatile treat for family and friends.

Ingredients Needed:

Tart Crust:

• 1 1/2 cups, 200 grams, all-purpose flour
• 1/3 cup, 50 grams, buckwheat, rye flour, or whole wheat flour (or use more all-purpose flour)
• 1 tablespoon sugar
• 1 teaspoon sea salt
• 8 ounces (or 226 grams) cold unsalted butter (2 sticks, 1 cup), cut into approximately 1/2 inch pieces
• 7–8 tablespoons cold water

Tart Filling:

• 1 pound rhubarb cut into 1 1/2 inch diagonals (use the reddest pieces you can find)
• 3/4 cups sugar
• 1/2 teaspoon sea salt
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon cardamom
• 1 teaspoon vanilla
• coarse sugar to sprinkle on the edges

How To Make Rhubarb Tart Recipe?

1. Prepare the Tart Crust: Combine the all-purpose flour, buckwheat (or substitute), sugar, and salt in a bowl. Add the cold butter and use a pastry cutter or your hands to mix until the texture resembles pea-sized crumbs. Gradually add the cold water, mixing until the dough comes together. Chill the dough for 30 minutes.
2. Preheat the Oven: Place a metal sheet pan in the oven and preheat to 200°C.
3. Prepare the Rhubarb Filling: In a bowl, toss the rhubarb with sugar, salt, cornstarch, lemon zest, lemon juice, cardamom, and vanilla extract until evenly coated.
4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rectangle about 3mm thick and approximately 28×33 cm / 11×13 inches. Trim the edges if needed. Transfer the rolled dough onto a sheet of parchment paper.
5. Assemble the Tart: Leave a 4cm border around the edges of the dough. Arrange the rhubarb pieces in rows over the center, angling them in opposite directions in each row for a chevron pattern. Fold the dough edges over the rhubarb, doubling up at the corners for a border. Brush the edges with egg wash (optional) and sprinkle with coarse sugar. Pour any remaining liquid from the rhubarb bowl evenly over the tart.
6. Chill the Assembled Tart: Place the tart in the fridge for 30 minutes or the freezer for 10 minutes to firm up.
7. Bake the Tart: Carefully remove the preheated sheet pan from the oven. Using the parchment paper, transfer the tart onto the hot sheet pan. Lower the oven temperature to 190°C and bake on the bottom rack for 40-50 minutes, until the crust is golden brown and the filling is bubbling in the center.
8. Cool and Serve: Allow the tart to cool for at least 30 minutes before slicing to let the filling set.

Recipe Tips:

• Use Cold Ingredients for the Crust: Keep your butter and water very cold to ensure the tart crust is flaky and buttery. Warm ingredients can make the dough too soft.
• Roll Dough Evenly: Roll the dough to an even thickness of about 3mm (1/8 inch) to ensure it bakes evenly without any soggy spots.
• Pick the Best Rhubarb: Use the reddest rhubarb you can find for a bright, sweet, and tangy filling. Avoid green stalks, as they can be too sour.
• Chill Before Baking: Always chill the assembled tart before baking to prevent the crust from shrinking and to help it hold its shape.
• Bake on a Preheated Pan: Placing the tart on a hot sheet pan helps crisp up the bottom of the crust and ensures it cooks evenly.

How To Store Leftovers?

Cool the rhubarb tart to room temperature first. Cover it well or use an airtight container and store it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 372 kcal
• Total Fat: 20 g
• Saturated Fat: 5 g
• Cholesterol: 0 mg
• Sodium: 429 mg
• Potassium: 82 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 1.8 g
• Sugars: 11.2 g
• Protein: 4.2 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Apple Tarte Tatin Recipe
• Gordon Ramsay Tuna Tartare Recipe
• Gordon Ramsay Pear Tarte Tatin Recipe