As quickly as it comes, rhubarb season leaves and so, this is my second but also my last rhubarb post of the year. Last week’s rhubarb apple crisp was so highly rated in this household that I decided to work with the rhubarb apple combo again for this tart.
The tart itself was inspired by a rhubarb white chocolate almond tart I saw in Edible Vancouver Magazine several week’s ago before my rhubarb was ready to pick. I tucked it away to pull out when the
red weeds rhubarb was good to go.
I made quite a few changes, subbing dark chocolate for white, adding apples and swapping toasted coconut for almonds. I also had an idea that pistachios would make a really pretty alternative to almonds or coconut. But I didn’t have any on hand so coconut it was.
The flavours of this tart turned out wonderfully. Sweet and tart but not too much of one or the other. I think if I had made it with the white chocolate as originally suggested I would have found it too sweet for my taste. It was also very juicy! I think a little more cornstarch or flour might have helped than the 1tbsp the original recipe called for. No matter – you’ll just want to eat this one up quickly!
- 1 package of puff pastry (400g) divided in two
- 1¼ cups of chopped rhubarb
- 1 cup of diced apple (approx 1 apple - I used a Gala)
- ½ cup sugar
- 1 tsp vanilla
- 1 tbsp cornstarch
- ¼ cup shaved coconut
- 1 tbsp dark chocolate curls (I used ChocoLux Chocolate Blossom - you could sub dark or semi-sweet chocolate chips)
- 1 egg
- 1 tbsp water
- thaw the pastry according to package directions
- cut the pastry into two equal pieces (frozen puff pastry often comes scored so it can easily break in two) and, on a lightly floured surface, roll them out (flour your rolling pin first!) into two 8x10 rectangles
- score a 1 inch border on the inside of one of the rectangles (don't cut through the pastry!)
- place each rectangle on a parchment lined baking sheet and refrigerate for about 30 mins
- preheat oven to 200F
- spread coconut evenly on a baking sheet (you can use more than ¼ cup - leftover toasted coconut has lots of uses)
- place coconut in the oven for 2-3 minutes, stirring occasionally - watch carefully - it can go from toasted to burnt in a matter of seconds
- once the coconut is toasted, remove from oven and preheat the oven to 400F
- in a large bowl, mix rhubarb, apple, sugar, vanilla and cornstarch until fruit is fully coated
- mix egg and water together and brush over the scored sheet of pastry
- cut 1 inch strips off the bottom and sides of the second sheet of pastry and place these over the scored sheet along the edges, where you scored the border earlier - this will give you a nice raised border around your tart.
- cut the remainder of your now smaller sheet of pastry into 1 inch strips
- spread your fruit mixture inside the raised border of the larger sheet of pastry
- sprinkle fruit with toasted coconut and chocolate shaving/curls
- use the 1 inch strips of pastry to weave a lattice work top on the tart
- brush pastry all over with the egg wash
- pop in the oven and bake 20 minutes or until golden