Rhubarb and apple crumble tarts

Winter: the perfect time for rhubarb crumble! And here made dainty in the form of little tarts…


Fresh from the garden: rhubarb, apple
Recipe source: Melissa
Serves: 4 or 24 tastes


  • 4 x 10cm fluted tart tins with removable bases
  • Chopping board and knife
  • Small baking tray
  • Peelers and corer
  • Large saucepan
  • Wooden spoon
  • Measures: scales, ½ cup, 1/3 cup, ¼ cup, teaspoon
  • Bowls – large, medium
  • Baking paper & baking beans
  • Serving plates

  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 2 granny smith apples
  • 1/2 bunch rhubarb
  • 1/3 cup caster sugar
  • Double cream, to serve

Oaty crumble

  • 50g butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1 teaspoon ground cinnamon

What to do:

  • Preheat oven to 200°C.
  • Bring the pastry out of the freezer and carefully separate one sheet from the others. (You may need to do this with a long bread knife, sliding it between the sheets to break apart). Let the sheet thaw for about 5 – 10 minutes.
  • Place the tins onto a baking tray. With the pastry sheet still on its plastic, divide into quarters, then line your tart tins with the pastry, gently pushing into the corners to shape.
  • Line the pastry with baking paper and fill with baking beans. Bake in the preheated oven for 8 minutes. Remove the paper and beans and bake for a further 5 minutes until golden and crisp. Remove from oven.
  • Meanwhile, peel and core the apples and then chop into 1cm pieces. Wash and chop the rhubarb into similar pieces.
  • Place the apple, rhubarb and sugar in a large saucepan over medium-low heat. Cook, gently stirring occasionally, for 10 minutes or until apple and rhubarb have released their juices and are just tender. Remove from heat.
  • To make the crumble, measure the sugar, flour, oats and cinnamon in a medium bowl and stir until well mixed. Then chop up the butter and place into the oat mixture, using your fingertips to rub the butter into the mixture until just combined.
  • Spoon the rhubarb mixture evenly among the crisped pastry cases, then sprinkle with the crumble mixture. Return to the oven and bake for 10 minutes or until the crumble mixture is golden brown and crisp.
  • Carefully slide out of the oven and leave to cool for a few minutes before lifting the tarts out of the cases, placing them on a clean, dry chopping board and slicing into small wedges.
  • Serve warm or at room temperature, topped with a dollop of double cream if you like!

Notes: Can you eat rhubarb leaves? Why do we bake the cases first? What is this called? What are baking beans or beans?


Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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