Rhubarb Tart (Serves 6)

Prep Time:20 mins, Cook Time: 25 mins, Total Time: 45 mins

May 1, 2013

Rhubarb Tart CollageIt’s been quite a while since I posted anything in the sweet or pud line, but then it’s pretty rare I make anything outside of a good old crumble, bread and butter pudding or a cake. But today, armed with some handsome pickings of homegrown Rhubarb, I tasked myself with being a little more inventive and put together this cheeky wee tart. A simple (bought!) puff pastry base, smeared with a fine layer of gingered & slightly sweetened creme fraiche and topped with roasted rhubarb it really is simplicity in itself. And was pretty heavenly served with a generous dollop of the flavoured creme fraiche. It’s quite a ‘tart’ tart but then that’s how I personally like my fruit. Feel free to be more generous with the sugar than myself.

On a sweeter note, it was my wee fella’s Big Third Birthday last week. The requested blinged-up (he LOVES his silver balls!) Choccie Cake was successfully made and (messily) consumed.

Happy Big Third Birthday to Baba Jacques!

Happy Big Third Birthday to Baba Jacques!

JacquesSince rhubarb is very much in season I shall of course be entering my tart to Ren Behan’s Simple and in Season event.

 

 

 

 

The Good Stuff:

Rhubarb!



Great For:

Quickie last minutes puds, Toddlers, Pre-schoolers, Big Kids, Grown Ups, Afternoon Tea, Dinner Parties, Family Meals, Rhubarb Fans, Rhubarb Growers





Special Equipment:

A flat ovenproof tray



Rhubarb Tart (Serves 6)

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Ingredients Prep Time:20 mins, Cook Time: 25 mins, Total Time: 45 mins

6 – 8 Rhubarb Stalks

2 dessertspoons of Dark Soft Brown Sugar

3 heaped tablespoons of Creme Fraiche (half or full fat)

½ teaspoon of Ground Ginger

250g of ready made Puff Pastry

a little Plain Flour for rolling

a medium Free Range Egg, lightly beaten

a teaspoon of Icing Sugar, plus a little more for serving if you wish

1)Pre-heat your oven to 200ºC.

2) Start with roasting off the rhubarb. Wash and cut the stems into roughly even lengths – anywhere between 5 and 10 cm. Place on a baking tray and scatter over a dessertspoon of the dark soft brown sugar and 4 tablespoons of water. Place in the hot oven for 10 minutes. Remove and allow to cool. Leave the oven on for the tart.

3) Meanwhile mix the creme fraiche with the remaining dessertspoon of soft brown sugar, the ginger and any juices from the rhubarb tray.

4) Roll out the pastry on a floured surface to a rectangular shape. Roll it out a little larger than you intend the tart to be, so you can cut off some side strips. It should be big enough to house your rhubarb fairly closely. Cut 0.5 to 1 cm off each side and glue on to the sides with a brushing of beaten egg. The total size of my tart was about 15 by 30 cm which is probably what you’re aiming at. Brush the side strips with the egg. Place on a flat, greased ovenproof tray.

5) Spread a fine layer of the creme fraiche mixture over the base of the tart. There should be plenty left to serve with the cooked tart. Lay the rhubarb strips. Sprinkle (through a sieve) over a teaspoon of the icing sugar. Place in the still hot oven for 25 minutes, or until the pastry is browned, cooked and risen.

6) Allow to cool for a few minutes before serving with a generous dollop of the flavoured creme fraiche. Dust with a little extra icing sugar if you wish.

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20 thoughts on “Rhubarb Tart (Serves 6)

    1. Chez Foti

      I figured that roasting would enhance the natural sweetness, and therefore would require less sugar. Think it worked! The choccie cake was however one big monstrous sugar hit!

      Reply
    1. Chez Foti

      Good luck with your rhubarb harvesting, hope you found some? I’m a bit boring with rhubarb normally, just throwing it in a crumble, so this was a nice change.

      Reply
  1. cakeandcalico

    Looks so good… I’m a total rhubarb addict! Fresh rhubarb from your own patch is almost as good as apples from your own trees.

    Reply
    1. Chez Foti

      Ahr thanks, I’m a bit of a rhubarb fan too, though need to do a good deal more experimenting with it in the kithchen. Hopefully the season will be a long one!

      Reply
    1. Chez Foti

      Thank you Sarah! It did feel rather spring-like, being the first harvested fruit of the year, and made a welcome change from all the frozen fruit crumbles we seem to eat week in week out.

      Reply
  2. SquareSparrow

    Wow – I love the geometry of your rhubarb tart. And I suspect I’d like the taste even better. Am now going to head out to the veggie patch and see if our rhubarb is thinking of growing any time soon!

    Reply
  3. Pingback: “A Compendium of Rhubarb” by Food Bloggers Everywhere | glutsandgluttony

  4. Dominique

    Gorgeous rhubarb tart ! Last sunday, we made a rhubarb compote served with the Sunday Roast as a sauce (no rhubarb enough in the garden at the moment), it was delicious… I’m looking forward to make Rhubarb and Ginger jam .

    Reply
    1. Chez Foti

      Oh lovely. I’m planning to make a rhubarb compote soon myself, to eat with some local duck. And I bet rhubarb and ginger jam is delicious!

      Reply
  5. Pingback: Simple and in Season May Blog Event Round-Up (Part 1) - Ren Behan

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