Rhubarb and Raspberry Tart

The rhubarb and raspberry tart is a delicious and fresh dessert, perfect for the warmer seasons. Here’s how to prepare it with an Italian touch.

Ingredients

• 300 g of 00 flour
• 150 g of cold butter, cut into cubes
• 100 g of powdered sugar
• 1 large egg
• Grated zest of 1 lemon
• A pinch of salt
• 400 g of rhubarb, cut into pieces
• 150 g of raspberries
• 150 g of granulated sugar
• 1 tablespoon of lemon juice
• 2 tablespoons of cornstarch
• 1 beaten egg for brushing (optional)
• Powdered sugar for decoration (optional)

Preparation

1. Start with the shortcrust pastry: in a bowl, mix the flour, butter, powdered sugar, egg, lemon zest, and salt. Quickly work the ingredients until the dough is smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. In the meantime, prepare the rhubarb and raspberry filling: in a pot, combine the rhubarb, granulated sugar, and lemon juice. Cook over medium-low heat until the rhubarb has softened. Add the cornstarch and stir until the mixture thickens. Remove from heat and allow to cool completely.
3. Preheat the oven to 180 °C.
4. Roll out two-thirds of the dough on a lightly floured surface and line the bottom and sides of a tart pan. Fill with the cooled rhubarb mixture and add the raspberries on top.
5. Roll out the remaining dough and cut into strips or shapes as desired to lay over the filling.
6. If desired, brush the surface of the tart with the beaten egg to achieve a nice golden color when baking.
7. Bake for about 40-45 minutes or until the tart is golden. If the surface darkens too much, cover with aluminium foil.
8. Allow to cool before dusting with powdered sugar, if desired, before serving.

Curiosity

In Italian cuisine, the tart is a classic that adapts to many variations. The use of rhubarb is not very traditional in Italy, but it is nevertheless appreciated for its tartness that pairs well with the sweetness of the raspberries and the aromatic flavor of the shortcrust pastry.