March 23, 2014

Rhubarb Tart

2 comments:
 
Rhubarb is a favourite for this time of year and I see it all the time in restaurants but have never experimented with it much as an ingredient. Currently in season and it is slowly taking over the garden. I always make apple tarts as soon as the apples start to fall off the trees but never really thought of making a rhubarb one. Normally mixed with sugar and served with vanilla ice cream, its perfect but I thought I would be a little more adventurous today!

I have chosen to use a rectangular tin, I think they look pretty smart and a little unusual compared to a round one, also the rhubarb fits nicely into a rectangle!
I make an easy pastry, from Delia, its simple and you don't need a rolling pin.

To start either harvest or get you rhubarb from the supermarket - its coming into season now so should be readily available.

You will need..

500g Rhubarb
A good shake of soft brown sugar

for the pastry..
1 egg
75g softened butter
2 tbps caster sugar
175g self-raising flour
3oz Sugar
a little water

First chop your rhubarb, not too small, just so it fits into a roasting tin, otherwise once roasted you won't be able to place it neatly into your tart case. Place into a roasting tin and sprinkle generously with brown sugar.

Roast at 180 degrees for 10 minutes, just until a knife can easily break the skin.

While you rhubarb is roasting and then cooling, get on with your pastry. Sift your flour into a bowl and your butter, then get your hands involved and rub the mixture between your thumb and fingers to turn it to crumbs, this takes a couple of minutes.



Once sufficiently crumbed make a well in the middle and crack in your egg, then begin to combine the mixture into a dough. At this point you may need to add a little water just so it comes together into a workable dough.





Place you dough along your tin and then push and spread it out into the tin..



once complete it should look a little like this..


Then begin to place you rhubarb into the tin - measure and workout the right length and then cut then all your pieces to fit. Place gently into the tin, they shouldn't be too soft at this point so it should be quite easy to handle. Then brush a little of the left over juice from the roasted rhubarb all over your tart.



Sprinkle again with sugar before placing in the oven for 30 mins.



Once out leave to cool before tucking in!

2 comments:

  1. Beautiful photos, how much butter did you use to make the pastry?

    ReplyDelete
    Replies
    1. Hi Anon, Thank you! I used 75g softened butter (3oz) I have just added it into the post! Let me know how you get on!

      Delete

 
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