Author Topic: Rhubarb Tart  (Read 2058 times)

Offline achookwoman

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Rhubarb Tart
« on: February 19, 2016, 10:35:49 pm »
This recipe is adapted to TMX from Alain Ducasse's book, ' Nature'. It is simple and delicious.
Ingredients
Fresh Rhubarb, washed and cubed. 250 to 300g
1 sheet of ready rolled Puff Pastry.
100 g castor sugar
90 g yoghurt
45 g ground Almonds
1 egg
1 teaspoon vanilla
2 thin discs of green ginger.

Set oven to 200 o C

Method
Cover Rhubarb with 50 g of caster sugar and let stand for 15 minutes to draw out some of the water.

Lay one sheet of Puff pastry on a baking paper lined baking tray.
Roll the edges in and pinch corners.
Prick base with fork
Line base with baking paper and cover with baking beads or dried beans.
Bake 20 minutes, 200

Drop ginger on to blades spinning, speed 7, 15 seconds. Scrape down

Add Into TMX Bowl
Yogurt, 90g
Ground Almonds, 45g
1 egg
20 g caster sugar
1 teaspoon of vanilla
. Mix speed 4/ 10 seconds.

When base has cooled and baking beads removed, fill base with almond mixture, spreading evenly to edge.
Drain Rhubarb and scatter evenly over Almond mixture.
Sprinkle with remaining 30 g sugar
Bake at 180 o C for 20 minutes.

Serve warm or cold

Notes,
Apricots, Nectarines or Peaches could replace the Rhubarb.
Serves 4 generously
Could leave the ginger out and add cinnamon.
Almond filling and Rhubarb can be prepared the day before.
Original recipe has 250 g of Puff Pastry. I prefer the thin and crispy using 1 sheet.
« Last Edit: February 20, 2016, 09:49:48 pm by achookwoman »

Offline achookwoman

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Re: Rhubarb Tart
« Reply #1 on: February 19, 2016, 10:37:20 pm »
Rhubarb Tart, photo from book as piggies gobbled up my Tart.

Offline judydawn

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Re: Rhubarb Tart
« Reply #2 on: February 19, 2016, 11:01:24 pm »
I'm sure yours looked as good as that Chookie.
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Rhubarb Tart
« Reply #3 on: February 19, 2016, 11:04:30 pm »
I'm sure yours looked as good as that Chookie.
Yes, actually it did. Ha

Offline JulieO

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Re: Rhubarb Tart
« Reply #4 on: February 20, 2016, 01:41:31 am »
Another one that sounds nice Chookie.  Will give this a go too.  :D

Offline jeninwa

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Re: Rhubarb Tart
« Reply #5 on: February 20, 2016, 08:16:20 am »
I'll have to look for rhubarb at the markets tomorrow. This sounds lovely.
I child-proofed my house, but they still get in!

Offline achookwoman

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Re: Rhubarb Tart
« Reply #6 on: February 20, 2016, 11:11:32 pm »
Made Tart again today, to test recipe. Added frozen de thawed Rasperries . Drained them on kitchen paper to get rid of excess liquid.

Offline JulieO

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Re: Rhubarb Tart
« Reply #7 on: February 21, 2016, 05:46:46 am »
That looks absolutely delicious Chookie.  I'd have a hard time deciding on custard or vanilla ice cream to go with that.  ;D

Offline Cornish Cream

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Re: Rhubarb Tart
« Reply #8 on: February 21, 2016, 09:02:08 am »
Looks delicious Chookie. 8)
Denise...Buckinghamshire,U.K.
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Offline cookie1

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Re: Rhubarb Tart
« Reply #9 on: February 22, 2016, 03:15:53 am »
JulieO I think I'd have to go with custard and icecream for this. Chookie it looks lovely and quite different.
May all dairy items in your fridge be of questionable vintage.

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Offline achookwoman

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Re: Rhubarb Tart
« Reply #10 on: February 22, 2016, 09:05:52 pm »
We have been eating it with cream. The Raspberry addition was very nice but a bit wet. Fresh would be best.

Offline mab19

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Re: Rhubarb Tart
« Reply #11 on: February 23, 2016, 12:34:26 am »
Another lovely looking tart Chookie.
The  man who said it can't be done should not interupt the woman doing it.