Tart x The Sette

Rhubarb is also a firm favourite for us on Mother’s Day, as the colour is so perfectly girly,’ say Lucy and Jemima. ‘It’s only at its best for a short time, so it’s a must for the menu. Using pre-made puff pastry is a winner, as it means you don’t need to spend the entire day in the kitchen! This dessert looks and tastes wonderful and it’s actually super quick and easy to make.


    1 x roll of premade pastry / puff pastry

    450g rhubarb

    60g caster sugar

    ½ vanilla bean

    Knob ginger, peeled and finely chopped

    150g mascarpone

    Squeeze honey

    Zest 1 lemon

    1 tbsp milk – for topping

    1 tbsp brown sugar – for topping


1.     Heat oven to 180c and line a baking sheet with baking paper  Cut the rhubarb into batons and place in a bowl, add the sugar, ginger and vanilla and toss to combine. Leave for 30 mins, tossing every 10 minutes.

2.     In a small bowl combine the mascarpone, honey and lemon zest.

3.     Roll out the puff pastry and spread over the mascarpone mix leaving a 2cm border. Scatter over the rhubarb and pull up the sides of the pastry to help keep the mixture safely tucked in.

4.     Using a pastry brush paint the pastry boarder with milk and caster with brown sugar. Place the tart in the oven and bake for 20 – 30 minutes.

5.     Serve with double cream or vanilla ice cream.