Crunchy rhubarb crumble tart
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
70
MINUTES
CUISINE
COURSE
Baking
Method
Line a 9 -10 inch (23-25.5cm) tart tin or 6 x 10cm (4 inch) tartlet tins Preheat oven to 180°C/350°F/Gas Mark 4.
First make the pastry: Sieve the flour and sugar into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop.
Whisk the egg. Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. This way you can judge more accurately if you need a few more drops of liquid. Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven.
The drier and more difficult-to-handle pastry will give a crisper, ‘shorter’ crust. Cover and rest in the refrigerator for 30 minutes.
Line the tart or tartlet tins with pastry. Chill. Bake blind in the preheated oven for 15-20 minutes approximately until the pastry is three quarters cooked, remove from the oven. Take out the baking beans, brush with beaten egg wash and place back in the oven for another 5 minutes. Allow to cool.
Fill with chopped rhubarb and sprinkle generously with 75-110g (3-4oz) sugar before adding the crumble topping. Next make the crumble: Rub the butter into the flour and sugar to make a coarse crumble. Add chopped almonds. Spread the crumble over the top of the rhubarb. Bake in a preheated oven
180°C/350°F/Gas Mark 4 until fully cooked, which should take about 45 minutes.
Serve warm or cold with a bowl of softly whipped cream or custard.
Ingredients
For the pastry:
6ozs (175g) plain white flour
3ozs (75g) butter
1 dstsp caster sugar
1 beaten egg,
approximately 5-6 stalks of red rhubarb 75-110g (3-4oz)
For the crumble:
3ozs (75g) unsalted butter
3ozs (75g) plain white flour
6ozs (175g granulated sugar from the vanilla pod jar 3
ozs (75g) chopped almonds (unpeeled)
To serve:
Softly whipped cream or custard
Method
Line a 9 -10 inch (23-25.5cm) tart tin or 6 x 10cm (4 inch) tartlet tins Preheat oven to 180°C/350°F/Gas Mark 4.
First make the pastry: Sieve the flour and sugar into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop.
Whisk the egg. Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. This way you can judge more accurately if you need a few more drops of liquid. Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven.
The drier and more difficult-to-handle pastry will give a crisper, ‘shorter’ crust. Cover and rest in the refrigerator for 30 minutes.
Line the tart or tartlet tins with pastry. Chill. Bake blind in the preheated oven for 15-20 minutes approximately until the pastry is three quarters cooked, remove from the oven. Take out the baking beans, brush with beaten egg wash and place back in the oven for another 5 minutes. Allow to cool.
Fill with chopped rhubarb and sprinkle generously with 75-110g (3-4oz) sugar before adding the crumble topping. Next make the crumble: Rub the butter into the flour and sugar to make a coarse crumble. Add chopped almonds. Spread the crumble over the top of the rhubarb. Bake in a preheated oven
180°C/350°F/Gas Mark 4 until fully cooked, which should take about 45 minutes.
Serve warm or cold with a bowl of softly whipped cream or custard.
