V Vegetarian

Rhubarb and Marmalade Tarts

Try this delicious rhubarb and marmalade tarts recipe for a tasty treat. Made with Jus-Rol shortcrust pastry and ready in 30 minutes.

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Bake Level
Easy
Serves
12 tarts
Bake time
20 mins
Save recipe
206

Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Rolling Pin

Pastry cutters

12 Hole Tart Tin

2 mixing bowls

Whisk

Nutrition estimate

1 tart

  • Calories 250 kcal
  • Fat 12.5 g
  • Saturated fat 5.0 g
  • Carbohydrates 30.0 g
  • Sugars 10.0 g
  • Fibre 1.5 g
  • Protein 4.0 g

Tips from our bakers

For Rhubarb and Marmalade Tarts

How to Make a No Dish Pie with Shortcrust Pastry

Using Jus-Rol™ Frozen ready rolled Shortcrust Pastry Sheets – which come in two discs – it is possible to make a quick pie without using a pie dish or tin. ...
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How to Roll Shortcrust Pastry

For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Place pastry dough on surface and lightly…...
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Common questions

Do I need to blind bake shortcrust pastry for every tart?
No. Blind bake when the filling is very wet, sets quickly, or does not need long in the oven—classic for custard, lemon curd, or no-bake-style fillings. For fillings that bake a long time at a similar temperature to the pastry, you can sometimes bake raw shell and filling together, though blind baking still helps avoid a soggy base.
Why does my shortcrust shrink in the tin?
Shrinkage usually comes from gluten that was overworked, dough that was not rested, or the pastry being stretched into the tin instead of lifted and eased in. Chill the lined tin before baking, avoid stretching, and rest the dough after rolling so gluten relaxes.
How do I stop a soggy bottom on a shortcrust tart?
Blind bake until the base is dry and lightly coloured, seal with a thin layer of egg white or chocolate if appropriate, brush hot jam on fruit tarts, or sprinkle a little ground nuts or semolina on the base. A metal tin and a hot oven for the initial bake also help crisp the underside.
How thick should I roll shortcrust for a tart case?
About 3–4 mm is typical for a standard tart—thin enough to cook through without being brittle, thick enough to handle. Thinner shells bake faster; very thick bases can be doughy in the centre.
How long should shortcrust rest in the fridge?
At least 30 minutes after mixing is common; many recipes suggest an hour or overnight. Resting relaxes gluten and firms the fat so the pastry is easier to roll and less likely to shrink.
Jus Rol Short Crust Front 500g Block Shadow
500g
1kg

Made with Frozen Shortcrust Pastry Block

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