Rhubarb and Pear Tart

Written by Jeanette Smith 14th May 2020

You can make a tart using practically any fruit. We often make either a tart or a crumble if we have fruit in the fruit bowl that’s gone past it’s best and no one will eat it!

Pop it in a pie, tart, crumble or even into a cake, or muffins or pancakes!


  • 100g shortcrust pastry
  • 2-3 stalks of rhubarb
  • 3-4 pears
  • At least 2 tablespoons of caster sugar (ordinary sugar will do either)
  • 2 tablespoons of water

For shortcrust pastry click here

Let’s cook!

Chop up the fruit and place in a large pan with the water and 2 tablespoons of sugar.

Cook on a low heat, stirring frequently until stewed. Give it a taste to see if it needs more sugar and add more as required. Cook for another minute or 2.

Roll out your pastry and line a shallow pie case. Alternatively you could use an ovenproof deep plate or a glass casserole lid.

Fill the case with the stewed fruit.

Trim and dampen the edges with a little water. Roll out the remaining pastry and place on top of the pie, pushing down the edges to seal.

Brush the top with egg or milk and sprinkle some brown sugar on top before baking it know a preheated oven on 180°/gas 4, for approximately half an hour.

Remove from the oven and serve warm or cold with cream, custard or ice cream.


Tip: for a bit of a twist, add in a sprinkle of ground cloves, cinnamon or mixed spice.

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