Name: Apple, rhubarb & custard tart
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 375g pack dessert pastry; 250g rhubarb cut into small pieces; 300g eating apple peeled, cored and cut into small pieces; 2 tbsp caster sugar; juice 1 orange; 150ml double cream; 150ml milk; 1 vanilla pod halved; 3 eggs; 85g caster sugar; zest 1 orange

Home
Recipes
Apple, rhubarb & custard tart

Apple, rhubarb & custard tart

Good Food team

Save recipe

Serves 6 - 8

More effort

Prep: 30 mins

Cook: 1 hr

A star rating of 3.5 out of 5.2 ratingsRate

loading...

This stunning tart is the ideal finale to a winter dinner party

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

One-pot chicken chasseur

A star rating of 4.8 out of 5.656 ratings

Ingredients

Nutrition

Units:

MetricUS

375g pack dessert pastry
250g rhubarb

cut into small pieces
300g eating apple

peeled, cored and cut into small pieces
2 tbsp caster sugar
juice 1 orange

For the custard

150ml double cream
150ml milk
1 vanilla pod

halved
3 eggs
85g caster sugar
zest 1 orange

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal584
fat37g
saturates15g
carbs59g
sugars35g
fibre3g
protein9g
salt0.48g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Roll out the pastry to the thickness of £1 coin and use it to line a 23cm tart tin. Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top. Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden. Remove the tart from the oven and turn the oven down to 160C/140C fan/gas 3.
step 2

While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard.
step 3

Heat the cream, milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest.
step 4

Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top. Place the tart in the oven and cook for 30-35 mins until the custard is just set. Remove from the oven and leave to cool completely before cutting into slices.

Recipe from Good Food magazine, February 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now