Marmalade Glazed Rhubarb Custard Tart

Marmalade Glazed Rhubarb Custard Tart

Orange marmalade glazes a rhubarb-filled tart that makes a nutmeg custard filling.

20 min. prep time
12 servings
151 Rating



1 1/3 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon ground nutmeg
3 to 4 tablespoons cold water


1 cup sugar
1/4 cup all-purpose flour
2 Land O Lakes® Eggs, slightly beaten
1/2 teaspoon ground nutmeg
3 1/2 cups fresh sliced 1/2-inch rhubarb*


1/4 cup orange marmalade
1 tablespoon water
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired


Heat oven to 400°F.

Combine 1 1/3 cups all-purpose flour, 1 tablespoon sugar and 1/8 teaspoon nutmeg in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened. Form pastry into ball.

Roll out dough on lightly floured surface into 14-inch circle. Fit dough into bottom and up sides of 10 to 12-inch tart pan; trim off excess dough. Prick all over with fork. Bake 12-17 minutes or until light golden brown.

Combine 1 cup sugar, 1/4 cup flour, eggs and 1/2 teaspoon nutmeg in bowl. Stir in rhubarb. Pour rhubarb mixture into baked pastry. Bake 35-40 minutes or until filling is set.

Place 1/4 cup orange marmalade and 1 tablespoon water in 1-quart saucepan. Cook over low heat, stirring occasionally, 3-4 minutes or until melted. Spread over baked tart.

Serve warm or cooled with sweetened whipped cream. Store refrigerated.

*Substitute 1 (16-ounce) package frozen sliced rhubarb, thawed.

Nutrition Facts (1 serving)

Calories: 290

Fat: 11g

Cholesterol: 70mg

Sodium: 110mg

Carbohydrates: 47g

Dietary Fiber: 0g

Protein: 4g

Recipe #7442©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this 4 times this season. Great response when served. Looks just like the picture.

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