Description
This easy Rhubarb Puff Pastry with Almonds recipe creates a warm, tart dessert with a flaky, golden crust, perfect for family dinners. It simplifies dessert-making with smart shortcuts for a quick, elegant treat.
Ingredients
- 4 cups fresh rhubarb, sliced 0.5-inch pieces
- 1 sheet frozen puff pastry (approx. 10 oz/280g), thawed
- 0.5 cup granulated sugar (100g)
- 0.25 cup sliced almonds (25g)
- 1 teaspoon lemon zest
- 1 large egg, for egg wash
- 1 teaspoon water, for egg wash
Instructions
- Prep Rhubarb: Wash and slice 4 cups (450g) of fresh rhubarb into 0.5-inch pieces. In a medium bowl, toss the rhubarb with 0.5 cup (100g) granulated sugar and 1 teaspoon lemon zest until well combined.
- Prepare Pastry: Thaw one sheet of frozen puff pastry according to package directions (usually 30-40 minutes at room temperature). Unfold it onto a parchment-lined baking sheet. Score a 1-inch border around the edges with a sharp knife, but do not cut all the way through.
- Fill Pastry: Spread the rhubarb mixture evenly within the scored border of the pastry. (If the rhubarb looks excessively wet, drain off some liquid to prevent a soggy bottom crust.)
- Add Almonds: Sprinkle 0.25 cup (25g) sliced almonds generously over the rhubarb filling.
- Egg Wash: Whisk one large egg with 1 teaspoon water in a small bowl to create an egg wash. Brush the scored pastry border lightly with the egg wash.
- Bake: Bake in a preheated oven at 400 F (200 C) for 20-25 minutes, or until the pastry is puffed high, golden brown, and the rhubarb is tender.
Notes
Frozen rhubarb can be used (thaw and drain well). Sugar substitutes like maple syrup or honey can be adjusted to taste. Walnuts or pecans can replace almonds. Consider adding a sprinkle of rolled oats to the filling for extra fiber. Don’t peel rhubarb for quicker prep. Use pre-sliced almonds to save time. Ensure oven is fully preheated for even puff and browning. Avoid overfilling to prevent a soggy base.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (approx. 1/8 of tart)
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg