Rhubarb Apricot Almond Tart

Summertime and The Living is Easy

Summer days in the countryside are the most magical ones. I feel like this year, so far, I'm missing out on it a little, yet once I sort everything out on getting a car (finally! it's been.. 10 months since my oldie broke down), I promise to escape the city more often with a boot full of kitchen gadgets and tools. And a load of berries. And veggies. And the biggest smile on my face.

I spent all my childhood summers in this countryside - my grandmother's birthplace. So many great memories, yet there will never be enough. Replaying an old VHS tape in my head and it's simply beautiful.


Rhubarb Apricot Tart

This Rhubarb Apricot Tart idea came to my mind immediately when I started thinking about seasonal recipes. I was also really missing rich pastry, so this one's loaded with almonds in the crust as well as the filling. This is a true bad boy, my dear. Rich, filling, with just a hint of tanginess that sreams SUMMER. Perfect for cooler nights.

This is a very versatile tart as you can choose whatever fruit/berries you want. I'd suggest mixing sweet with sour, so let's say peahes and sour cherries or plums. This tart is on the heavier side, but a small piece leaves your sweet cravings satisfied.



Makes one 24cm tart | 1 tablespoon - 15ml | Total time: 1h 45mins

Ingredients for the almond pastry:

  • 100g of ground almonds (almond flour)
  • 120g of plain flour
  • 100g of unsalted butter
  • 80g of unrefined brown sugar
  • 1 egg yolk
  • 1 tbsp of cold water
  • a generous pinch of salt

For the rhubarb apricot filling:

  • 100g of fresh rhubarb
  • 7 medium apricots
  • 120g of unrefined brown sugar
  • 3 eggs
  • 50g of cream
  • 120g of ground almonds (almond flour)

Prepare the Almond Pastry


In a bowl mix together ground almond flour with plain flour, sugar and salt. Place all the dry ingredients in a food processor, add cold butter cut into pieces and process until you see fine crumbs. Transfer to a bowl, add egg yolk and water and knead the dough into a smooth bowl. Wrap in cling film and place in the fridge to cool for 20 mins. If you don't have a food processor, you can mix butter with the dry ingredients to make crumbs using your hands.

Prep the filling

Whish eggs with sugar using a balloon whisk. Stir in the cream and ground almonds. Set aside.


Remove the dough from the fridge and line a 24cm baking tin with the dough evenly. Make sure you have about 4 cm of dough on the sides of the tin. Prick the bottom of your tart with a fork and place in the freezer for 15 minutes. In the meantime, preheat your oven to 160°C (fan) or 180°C (no fan). Once the oven is hot, bake your tart shell for 15 minutes, remove and let cool slightly before pouring in the filling. Arrange apricot halves around the edges of the tart shell and rhubarb stalks in the middle. Pour in the filling, sprinkle with a bit of brown sugar and place in the oven (same temperature) for 30-35 minutes or until the filling is set. Let cool before transferring to a cake plate or stand. You an serve it warm or cold.


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