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  • Rustic Rhubarb Tart
 

Tuesday, 08 June 2021 / Published in Recipes

Rustic Rhubarb Tart

Recipe by: delicious.com.au
Serves: 6
Time: 1h
 
 
 
 

 

 

Ingredients

 
  • Juice of 1 orange
  • 1 vanilla bean, split, seeds scraped
  • 80g raw sugar, plus extra to sprinkle
  • 500g rhubarb, cut into 10cm pieces
  • 1 egg, lightly beaten
  • Vanilla ice cream, to serve
  • 200g unsalted butter, cut into 1cm pieces, chilled
  • 250g plain flour, plus extra to dust

Method

  • For pastry, toss butter and flour in a bowl until coated. Make a well in the centre and add 1/2 cup (125ml) chilled water and a pinch of salt. Using a butter knife, cut water into flour to quickly bring dough together, keeping pieces of butter intact (if dough is too dry add 1-2 tbs water). Shape dough into a block (it will be quite crumbly), and enclose in plastic wrap. Chill for 30 minutes.
  • Roll pastry out on a lightly floured work surface to a 30cm x 15cm rectangle. Fold the short end of pastry two-thirds of the way down the length. Fold the other end on top to enclose and form three layers. Enclose in plastic wrap and chill for 30 minutes.
  • Remove from fridge and place on a lightly floured surface with the layered seams facing you. Repeat rolling, folding and chilling method another 3 times, making sure the short seam-end faces you each time.
  • Place the orange juice, vanilla pod and seeds, sugar and rhubarb in a large frypan over medium heat. Bring to a simmer, then cook for 4 minutes or until the rhubarb is just soft. Set aside to cool.
  • Preheat oven to 200°C. Roll pastry out on a lightly floured surface until 3mm thick. Cut into six 12cm squares and place on a baking paper-lined baking tray.
  • Divide the rhubarb among pastry, leaving a 1cm border. Brush pastry edges with beaten egg. Bake for 15 minutes, then reduce oven to 180°C and cook for a further 10 minutes or until pastry is golden and puffed.
  • Serve tarts warm drizzled with rhubarb syrup and ice cream.

Tagged under: baking, Dessert, Easy, Recipe, rhubarb, Tart

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