Rhubarb and apple lattice tart

As far as quintessential comfort food goes, there’s nothing more satisfying than a freshly baked slice of Nadia's rhubarb and apple lattice tart served warm with custard, ice cream or cream.

By Nadia Lim
  • 30 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


  • 1 1/2 tablespoon butter or coconut oil
  • 4-5 large Granny Smith apples, peeled, cored and diced
  • 4-5 large stalks rhubarb, cut into 2cm dice
  • zest and juice ½ orange
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup caster sugar
  • 2 square sheets sweet shortcrust pastry
  • 1 egg whisked with 2 tablespoons milk


  • 1
    Preheat oven to 190°C.
  • 2
    Melt butter in a medium-large saucepan over medium heat. Add apple and cook for 4-5 minutes, stirring, until starting to soften, then add rhubarb, orange zest and juice and cinnamon, and continue cooking for a further 4-5 minutes until starting to soften. Stir in the sugar until it has dissolved. Set pan aside to cool until you are ready to assemble the tart.
  • 3
    Roll out one sheet of pastry on a clean, dry surface to about 2-3mm thick. Line a pie dish (about 25cm in diameter) with the pastry. Don't worry if it tears in places – just squish it back together. You may need to use some of the other sheet of pastry and off-cuts to line the whole tin. Trim around the edges to create a neat, flat edge. Prick with a fork in a few places and brush with egg wash. Bake blind for about 15 minutes until golden. Remove tart shell from oven and set aside to cool in its dish.
  • 4
    Fill tart shell with apple and rhubarb filling. Cut the remaining square of pastry into 1cm-wide strips and arrange on top in a lattice.
  • 5
    Brush top lightly with egg wash. Bake for about 20 minutes or until pastry is crisp and golden. Serve warm with custard, ice cream or cream.

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