Rhubarb and Apple Tart

This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in bone metabolism and bone density. It is also a great source of antioxidants which fight off damage on a cellular level and support the immune system. Almonds, which are used to make the pastry contain high levels of magnesium, which contributes to the structural development of bones.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 6 people


For the Pastry

  • 1 and 1/2 cups ground almonds
  • 1 and 1/4 cups oat flour 
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 cup coconut oil, melted
  • 5 tbsp filtered water
  • A pinch of sea salt
  • 1 tbsp ground flaxseed 
  • 1 tbsp arrowroot powder
  • 2 tbsp almond milk

For the Filling

  • 1 cup of apple, diced into 1 inch chunks 
  • 1 cup of rhubarb, diced into 1 inch chunks
  • 2 tbsp sultanas 
  • 2 tbsp maple syrup 
  • 1 tsp arrowroot powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon 
  • A pinch of sea salt


  • To prepare the pastry, add the ground almonds, oat flour, coconut sugar, cinnamon, flaxseed, arrowroot powder and salt to a mixing bowl. Stir well to combine. 
  • Add the coconut oil and stir well, binding the flours.
  • Add the water to the mixture a little at a time until a dough forms. You can add less or more water as required to create a soft pliable dough. Wrap the dough in silicone free baking paper and refrigerate for 15 minutes.
  • Whilst the dough is chilling, add all the filling ingredients to a mixing bowl. Stir to combine and set aside.
  • Preheat the oven to 180°C/ 160°C for a fan assisted oven.
  • Remove the dough from the fridge and press into a 6 inch loose bottom tart tin, so that it is of an even thickness of about 1/2 a centimetre. Set aside the remaining dough.
  • Transfer the tart tin to the oven to bake for 10 minutes.
  • Remove the pastry from the oven and spoon in the fruit mixture in an even layer.
  • Roll the remaining pastry to a half centimetre thickness and cut into shapes of your choice and arrange across the top of the fruit. You can use cookie cutters or slice into strips to create a lattice effect.
  • Brush the pastry with the almond milk.
  • Return to the oven for 25-30 minutes or until the pastry is golden and the fruit is soft and bubbling. 


Allergens: Nuts (almonds). CNM recommends the use of organic ingredients.
Recipe and photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.