Rustic Rhubarb & Maple Tarts

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

Directions

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

Ingredients

  • We love leftovers
    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.

You may also like