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FRENCH RHUBARB TART

The first tender rhubarb is now in season, and some of you may have it in your garden. Choose thin pink sticks for this delicious tart. You will need a 20cm (8in) tart tin.nd yeast , it just needs time to rise. Do try it, it tastes really delicious, either plain or with butter.

INGREDIENTS

Pastry

  • 225g (8oz) plain flour
  • 175g (6oz) butter – or hard margarine
  • 1 dessertspoon caster sugar
  • 1 egg yolk
  • approx 6 teaspoons cold water

Filling

  • 225g ( 8oz) thin sticks of rhubarb
  • 150ml (5 fl oz) single cream
  • 75ml (3 fl oz) milk
  • 1 large egg
  • 40g (1 ½ oz) caster sugar
  • few drops vanilla extract

METHOD

Heat the oven to Gas 6/ 200C. Grease the tart tin. Pastry: rub the fat into the flour, stir in the sugar and mix with the egg yolk and just enough of the water to form a firm dough.

Refrigerate for a few minutes.

Wash the rhubarb and cut into 1 in pieces.

Roll out the pastry to line the flan tin (you will have a small amount left over). Arrange the rhubarb over the base.

Lightly whisk together the cream, milk, egg, sugar and vanilla.

Pour this over the rhubarb. Place on a baking tray and bake for 30 minutes. Sprinkle the surface with sugar and bake for a further 5 minutes. Eat warm or cold

Note for an optional decoration, cut up 2 more sticks of rhubarb, poach for 4 – 5 minutes, drain and pile on the centre of the tart.the almonds lightly..

When the ring is risen , bake for approx 20 minutes until golden brown.

Mix the icing sugar with a little water to make a soft consistency and brush it over the ring as soon as it comes from the oven.. Decorate with halved glacé cherries and almonds.

Posted in Recipes on May 01, 2009