Total Time
1hr 20mins
Prep 50 mins
Cook 30 mins

The sweetness of apples mellow the rhubarb while the rhubarb's tartness perks up the apple. This is a great make-ahead option if you have an abundance of rhubarb!

Ingredients Nutrition


  1. In a large saucepan, stir together granulated sugar, tapioca, ginger and nutmeg.
  2. Stir in rhubarb and apples until coated; let stand about 15 minutes or until a syrup begins to form, stirring occasionally.
  3. Cover and cook over medium heat about 15 minutes or just until fruit is softened, stirring occasionally.
  4. Remove from heat.
  5. Cool filling completely.
  6. Prepare pastry and divide in half.
  7. On a lightly floured surface roll out each portion to a 12" square.
  8. Cut each portion into 4 6" squares.
  9. Line a large baking sheet with foil; grease foil and set aside.
  10. Spoon about 1/4 cup of th cooked rhubarb mixture onto half of one pastry square, leaving a 1" border around edges of pastry.
  11. Brush edges of square with water.
  12. Fold pastry over filling, forming a rectangle or triange.
  13. Press edges gently toseal.
  14. Brush edges lightly with water again.
  15. Fold edges up and over about 1/4".
  16. press edges up and over and about 1/4".
  17. Press edges with tines of a fork to seal again.
  18. Place tart on prepared baking sheet.
  19. Repeat with remaining squares of pastry and remaining rhubarb mixture.
  20. Prick top of each 2-3 times with the tines of a fork to let steam escape.
  21. Gently pat down top to get rid of excess air around filling.
  22. Brush tops with milk, sprinkle with coarse sugar Bake in a 375F oven for 30-35 minutes or until golden.
  23. Remove tarts from baking sheet and cool on a wire rack about 30 minutes.
  24. Serve warm If you are baking in advance to freeze: Prepare tarts as directed uxcept bake for 20 minutes and cool.
  25. Arrange on a baking sheet in a single layer.
  26. Cover and freeze until firm.
  27. Transfer to freezer container or sel-sealing freezer bag.
  28. Seal, label and freeze up to 4 months.
  29. To reheat: Line a large baking sheet with foil, grease foil Remove frozen tarts from container and arrange on prepared baking sheet.
  30. Cover with foil.
  31. Bake in a 375F oven for 10 minutes.
  32. Uncover; bake 10-15 more or until filling is bubbly and pastry is golden.
  33. Serve as directed.

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