This Spicy Tart with Rhubarb and Cherries is exactly what you need right now. It's so delicious and flavorful. Plus, it's a unique dessert that will impress everyone at the table.

Spicy Tart with Rhubarb and Cherries [Vegan]

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For the Pastry:

  • 3.5 ounces flour
  • 1.75 ounces buckwheat flour
  • 1.75 ounces flour
  • 1.75 ounces corn flour
  • 1.75 ounces deodorized sunflower oil
  • very cold water to taste
  • 1/2 teaspoon of cream of tartar based baking powder
  • 1 teaspoon of organic lemon zest
  • 1 pinch of whole sea salt

For the Filling:

  • 14 ounces rhubarb
  • 8.8 ounces cherries (weighed already pitted)
  • 5.3 ounces to 8.8 ounces of cane sugar (depending on how sweet you want the fruit compote)
  • 1 whole lemon
  • 1 small tablespoon of cardamom powder
  • 1 star anise berry
  • 1 teaspoon of tonka bean powder (alternatively vanilla bourbon)
  • 1 pinch of chili powder


For the Pastry:

  1. Dissolve the sugar in a little cold water. Put the flours mixed with the baking powder, a pinch of salt, and the grated lemon peel in the mixer with a hook.
  2. Work at high speed by combining the oil and the water and sugar mix. Add just enough cold water to get a stick of hard dough (it shouldn't stick to your hands but not even crumble).
  3. Cover with fur and leave to rest in the refrigerator for about 30 minutes.

For the Filling:

  1. Cut the rhubarb into small pieces, put it in a heavy-bottomed steel pot with the pitted cherries, the lemon juice, and zest (without the white part because it is bitter), the sugar, and the spices.
  2. Cook over a very low heat with a lid for a couple of hours, then let it cool completely and remove the lemon peel.

To Assemble:

  1. Roll out the dough between 2 sheets of parchment paper with a rolling pin until you get the desired thickness (depending on the amount of filling you decide to put, you can roll the sheet thinner or higher).
  2. Place the disc of dough in the tart mold leaving the parchment paper underneath, prick the dough with a fork and fill with the compote (which will leave you with the indicated doses, you can keep it for a few days in the refrigerator).
  3. Fold the dough towards the center and bake at 350°F static for about 30 minutes or in any case until the dough is golden brown.
  4. Let the tart cool completely before cutting it.


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