Rhubarb Tart Recipe
A rhubarb tart recipe of frangipane, butter pastry, roasted rhubarb and blood orange. Served with a mound of cream.
This tart is a perfect rhubarb tart as both rhubarb and blood oranges are in season. Forced Rhubarb is a Yorkshire food speciality but it can be made later in the year with standard rhubarb.
Yorkshire Forced Rhubarb is a protected food it is grown in giant sheds often by candlelight to produce these beautiful pink spikes. When roasted it keeps its distinctive vibrant shade and makes a wonderful accompaniment to this frangipane tart. The tart is a rich frangipane with delicate almond flavour and the most delicious crisp burnt butter pastry.
Ingredients
- 400g rhubarb Yorkshire forced
- Blood orange zest and juice
- vanilla pod
- fresh ginger
- 100g caster sugar
Method
Oven 180c fan
Chop the rhubabrb into 5 cm lengths, place in roasting tin. Grate over zest of orange and a tsp of fresh ginger. Mix the juice from the orange with the sugar and scrape in the seeds from the vanilla pod. Pour the sugar juice over the rhubarb, throw in th vanilla pod and cover the roasting tin with foil.
Roast for 5 mins then remove foil and roast for another 2-5 mins. leave to cool. This is even quicker to do in the airfryer if you are doing a smaller amount.
Rhubarb Tart recipe
Ingredients
- Pastry (enough for two tarts so freeze half for later)
- 150g butter cold
- 250g plain flour
- 75g icing sugar
- 1 egg beaten with water
- tbsp of cold water
Put flour and butter in processor and pulse, then add egg till it forms a dough (add a bit more cold water if dry). Split in two, put one half in the freezer for another day, and put half in the fridge, whilst you make the filling.
for filling
- 250g whole blanched almonds pulsed till fine.
- 250g softened butter
- 200g caster sugar
- 2 Eggs
- Almond essence TSP
- 200g of the roasted rhubarb
- 50g flaked almonds
Method
Cream butter and sugar till fluffy, add eggs, then almonds and essence. Put in fridge overnight or for a few hours until firm.
Roll pastry into tart tin and refrigerate this too.
Oven 180c and baking tray on shelf below to catch dripping butter!. Spoon filling onto case but do not flatten, place slices of rhubarb on the filling and sprinkle with flaked almonds. Place tart in oven and turn oven down to 150c, cook for 1 hour. I sprinkle flaked almonds on top once it has cooked and leave in the oven with no heat.
Leave to cool and serve with cream/yoghurt/Ice cream/creme fraiche or even custard. Sure to impress you or of course anyone at any time.
Top Tip
Cut the tart into 8 to 10 slices and freeze the other slices to be able to make a quick impromptu dessert, shake it up by serving with apple compote, poached pears or even figs depending on the season.
