Archive of BBC Food Recipes

Honey, nut, orange and rhubarb tart

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-3
Dietary Vegetarian
From Ready Steady Cook


  1. Preheat the oven to 200C/400F/Gas 6.

  2. In a food processor, blend the flour and butter together until the mixture resembles breadcrumbs.

  3. Add the sugar and salt to the food processor and pulse again until combined.

  4. In a small bowl, mix the egg with the cold water and gradually add enough liquid to the flour mixture to form a soft but not sticky dough.

  5. Place the dough onto a clean, lightly-floured surface and briefly knead the dough until smooth.

  6. With a clean, lightly-floured rolling pin, roll the dough into a rectangle shape 0.5cm/¼in thick and trim the edges.

  7. Lay the pastry on a non-stick baking tray and sprinkle over the nuts, honey, rhubarb and caster sugar, leaving a border of pastry 1cm/½in wide around the edges.

  8. Bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown.

  9. To serve, arrange the orange segments in a row down the centre of the tart and drizzle with the double cream.


For the pastry

  • 170g/6oz plain flour, plus extra for dusting
  • 100g/3½oz butter
  • 1 tbsp caster sugar
  • pinch salt
  • 1 free-range egg, lightly beaten
  • 1 tbsp cold water

For the filling

  • 55g/2oz mixed nuts, chopped
  • 2 tbsp clear honey
  • 2 stalks rhubarb, chopped
  • 2 tbsp caster sugar
  • 1 orange, peeled and segmented, to serve
  • 3 tbsp double cream, to serve

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Honey, nut, orange and rhubarb tart

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