Rhubarb Tart
April is officially rhubarb season, what a delight to see this fabulously fronded vegetable starting to make its presence known in the garden.
Prep time: 15 minutes
Cooking time: 60 minutes
Serves: 5
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Filling 600-700g Red Rhubarb230g Sugar (use less if you like your rhubarb sharp! About 180g)2 tbsp Plain flour1 EggPastry 230g Plain flour 165g Butter2-3 tbsp Water
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- Preheat the oven to 180C
- Sift flour into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
- Add 2-3 tbsp water and mix to a firm dough
- Knead the dough briefly on a floured surface
- Wrap in cling film and chill while preparing the filling
-
For the Filling
Chop the rhubarb into 1-2cm pieces - Place in a bowl with sugar and mix. Add the whisked egg and 2tbsps of flour and mix until all the rhubarb is coated. Leave aside
- Grease a 12cm baking dish (bottomless preferable) and roll out 2/3rd of your dough until it is big enough to fill your dish and come up to cover the edges
- Roll out the remaining dough until large enough to cover the tart or make a lattice
- Add the rhubarb to the dish and cover. Use a fork to perforate the top to let out steam
- Bake in the oven for 45-60 mins or until golden brown. You can increase the heat to 200C for the last ten minutes to make sure it browns
- Remove from the oven and allow to cool before serving
- Ideally serve with something of the vanilla persuasion…custard, creme anglaise, vanilla ice cream.
Ingredients
- Filling 600-700g Red Rhubarb
- 230g Sugar (use less if you like your rhubarb sharp! About 180g)
- 2 tbsp Plain flour
- 1 Egg
- Pastry 230g Plain flour
- 165g Butter
- 2-3 tbsp Water
Method
- Preheat the oven to 180C
- Sift flour into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
- Add 2-3 tbsp water and mix to a firm dough
- Knead the dough briefly on a floured surface
- Wrap in cling film and chill while preparing the filling
-
For the Filling
Chop the rhubarb into 1-2cm pieces - Place in a bowl with sugar and mix. Add the whisked egg and 2tbsps of flour and mix until all the rhubarb is coated. Leave aside
- Grease a 12cm baking dish (bottomless preferable) and roll out 2/3rd of your dough until it is big enough to fill your dish and come up to cover the edges
- Roll out the remaining dough until large enough to cover the tart or make a lattice
- Add the rhubarb to the dish and cover. Use a fork to perforate the top to let out steam
- Bake in the oven for 45-60 mins or until golden brown. You can increase the heat to 200C for the last ten minutes to make sure it browns
- Remove from the oven and allow to cool before serving
- Ideally serve with something of the vanilla persuasion…custard, creme anglaise, vanilla ice cream.
