Pin it
This rhubarb tart with a buttery shortbread crust brings together tangy spring fruit and rich pecans in every bite The vibrant color and creamy curd filling make it a showstopper dessert for brunch or special occasions and it has a perfect balance of sweet and tart flavors that keeps everyone coming back for seconds
I discovered this recipe in a stack of old family cookbooks and after making it once it quickly became the only dessert my sister requests for her birthday every year
Ingredients
- Fresh rhubarb chopped: gives the tart its signature tang and beautiful pink hue look for crisp firm stalks without blemishes
- Sugar: adds essential sweetness and softens the rhubarb making the curd bright but not sour
- Water: helps break down the rhubarb into a smooth sauce
- All-purpose flour: forms the sturdy shortbread base make sure it is fresh for best texture
- Ground pecans: lend nutty flavor to the crust choose pecans that smell sweet and buttery
- Cold butter cubed: makes the crust tender and flaky always start with very cold butter for best results
- Confectioners sugar: sweetens the crust and gives it a meltingly soft texture sift to avoid lumps
- Salt: sharpens all the flavors in the crust a little goes a long way
- Egg yolks: bind and thicken the rhubarb curd make sure yolks are rich yellow for color
- Lemon juice and zest: brighten and enhance the fruitiness squeeze your own juice for the best taste
- Butter cubed: enriches the assembled curd creating a smooth silky finish
- Red food coloring: is optional but it can boost the tart’s pink color if your rhubarb is pale
- Additional confectioners sugar: provides a pretty finishing dusting right before serving
Step-by-Step Instructions
- Cook the Rhubarb:
- Combine rhubarb sugar and water in a large saucepan Bring to a gentle boil then lower the heat Simmer while stirring until the rhubarb softens and the mixture thickens slightly This usually takes around ten minutes The key is to let the rhubarb break down completely Cool the mixture a bit and puree it in a food processor until smooth Set this aside
- Prepare the Crust:
- Add flour ground pecans cold butter confectioners sugar and salt to a food processor Pulse just until the mixture looks like fine crumbs This is where the shortbread gets its texture Press the crumbs firmly and evenly into the bottom and sides of a nine inch tart pan The crust should come up about one inch all around Bake at three fifty degrees for about eighteen to twenty minutes Look for a pale golden brown color to know it is ready
- Make the Rhubarb Curd:
- In a heavy saucepan whisk together the egg yolks sugar lemon juice lemon zest and the prepared rhubarb puree Place on medium heat Start adding butter stirring continuously until you have a smooth silky mixture Keep whisking so the yolks do not curdle If you want a super pink color add a few drops of food coloring
- Fill and Bake the Tart:
- Pour the curd mixture into the pre baked tart shell Smooth it across using a spatula Bake again at three fifty degrees for twelve to fifteen minutes The goal is for the middle to gently set but not be dry Cool the tart completely on a wire rack Refrigerate for at least one hour before slicing
- Finish and Serve:
- Just before serving dust the top with confectioners sugar for a pretty presentation Slice and enjoy
Pin it
I am always reminded of walking into my grandmother’s kitchen and smelling fresh rhubarb simmering Slowly whisking together the curd and watching its color turn pink is still one of my favorite spring rituals and it fills the house with anticipation of that first bright slice
Storage Tips
To keep the tart fresh store any leftovers covered in the refrigerator for up to four days The crust stays crisp if you keep the tart on the lower shelf away from the fridge’s moisture If freezing wrap in plastic wrap and then foil for best results Allow to thaw in the refrigerator overnight before serving
Ingredient Substitutions
No pecans on hand Try ground almonds or walnuts for a similar nutty base If you have only frozen rhubarb use it straight from the freezer without thawing but add an extra teaspoon of flour to the curd to help set it
Pin it
Serving Suggestions
This tart is delicious completely on its own or with a dollop of barely sweetened whipped cream Add a few fresh strawberries on top for extra color and flavor You can also cut the tart into mini squares for bite size treats at parties
Cultural and Historical Context
Rhubarb has a long history in Western desserts especially in the UK and the northern US where it grows abundantly in spring This tart honors the tradition of pairing rhubarb with buttery pastry while the addition of lemon and pecans gives it a modern flavor profile
Frequently Asked Questions
- → What makes the shortbread crust unique?
Ground pecans in the dough add a nutty depth and complement the buttery crispness, enhancing the tart's flavor.
- → Can frozen rhubarb be used instead of fresh?
Yes, just be sure to thaw and drain well to avoid excess moisture in the curd.
- → How do you know when the tart is set?
The center should jiggle slightly but not appear liquid; it will finish firming as it cools.
- → Are there alternatives to pecans in the crust?
Almonds or walnuts can be substituted for a different flavor, or omit nuts entirely if preferred.
- → How should the tart be served?
Chill before slicing and finish with a sprinkle of confectioners' sugar for a festive presentation.