Rustic Rhubarb & Maple Tarts - Eat Well Tasmania

Make the most of seasonal Tasmanian rhubarb with our quick and easy rhubarb and maple tart.

Directions

Pre-heat oven to 200ºC.
In a bowl, toss the rhubarb with cinnamon
and maple syrup.
Line a baking tray with baking paper.
Cut the pastry sheet into four equal square
pieces (make a window design).
Divide the rhubarb between the pastry pieces,
leaving a 1cm rim. Fold and pinch each corner
to keep the filling in.
Bake for 20-25 minutes, then serve with Greek
or plain yoghurt.

Tarts will keep in the fridge for up to five days and in the freezer for six months. While the leaves of rhubarb are poisonous to both humans and animals, they can be placed in your compost or FOGO bin.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Ingredients

Make the most of seasonal Tasmanian rhubarb with our quick and easy rhubarb and maple tart.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Directions

Pre-heat oven to 200ºC.
In a bowl, toss the rhubarb with cinnamon
and maple syrup.
Line a baking tray with baking paper.
Cut the pastry sheet into four equal square
pieces (make a window design).
Divide the rhubarb between the pastry pieces,
leaving a 1cm rim. Fold and pinch each corner
to keep the filling in.
Bake for 20-25 minutes, then serve with Greek
or plain yoghurt.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Ingredients

Tarts will keep in the fridge for up to five days and in the freezer for six months. While the leaves of rhubarb are poisonous to both humans and animals, they can be placed in your compost or FOGO bin.