Try This Cherry Rhubarb Tart Recipe from Christy Rost

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot provides a gluten-free thickening option.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor but is more expensive.

Make the pastry by combining 2 cups of all purpose flour, 2 tablespoons of sugar, and 1 teaspoon of salt in a food processor and mix briefly.

Add 3/4 cup of ice cold unsalted butter to the mixture and pulse until the butter is in small pieces, about the size of a pea.

Add 4 to 5 tablespoons of ice cold water and pulse until the mixture becomes crumbly and then clumps together.

Wrap the pastry in plastic wrap and chill it in the refrigerator for about an hour.

After chilling, roll out the pastry and fit it into a 10-inch tart pan, rerolling scraps as needed.

Use a pastry wheel to cut strips from the remaining pastry for the lattice top.

In a large bowl, combine 1 large can of cherry pie filling, 2 cups of chopped fresh rhubarb, 1/3 cup of granulated sugar, and a spritz of fresh lemon juice.

Pour the filling into the prepared tart crust and lay the pastry strips on top in a lattice pattern, pushing the edges to cut off excess.

Prepare an egg wash by beating 1 egg with 1 tablespoon of water and brush it over the crust.

Preheat the oven to 400°F and bake the tart for about 35 to 40 minutes until golden brown.

Sprinkle sparkling sugar on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens