If you like rhubarb as much as I do you’ll love this buttery melt in the mouth tart. Serve it with some clotted cream or ice cream if you like although I like it as it is.

Rhubarb Tart

INGREDIENTS
For the Rhubarb
  • 800g Rhubarb, washed and cut into 2cm pieces
  • 80g sugar
For the Pastry
  • 250g plain flour
  • 125g unsalted butter, softened
  • 60g icing sugar
  • 1 large egg yolk
  • Pinch of salt
For the Filling
  • 2 large eggs
  • 60g sugar
  • 1 tsp vanilla essence
  • 150g crème fraîche
  • 50g low fat Quark
  • 2 tbsp corn flour
  • A little icing sugar to dust
METHOD
  1. Put the cut rhubarb pieces into a saucepan and sprinkle with the sugar.   Leave to macerate for 30 minutes then cook over a low heat for 5 minutes. Drain the rhubarb in a colander and set aside.
  2. For the pastry, place the flour, butter, sugar, egg yolk and salt into a large bowl. Using an electric hand mixer on a low speed combine all the ingredients then turn the mixer on high and beat until you have a smooth dough.
  3. Wrap the dough into cling film and refrigerate for 30 minutes.
  4. Preheat the oven to 220C/200C fan. Grease and line a 25cm loose-bottomed, fluted tart tin with baking parchment.
  5. Roll out the pastry and use to line the tart tin. Prick the pastry base several times with a fork and bake the tart case for 10 minutes.
  6. Meanwhile make the filling. In a bowl beat together the eggs, sugar, vanilla essence, crème fraîche and quark. Sift over the corn flour and stir until combined.
  7. Remove the tin from the oven and reduce the oven temperature to 190C/170C fan.
  8. Spoon the rhubarb pieces over the pastry case and pour over the crème fraîche filling.
  9. Continue to bake the tart for a further 30 – 35 minutes until golden brown.
  10. Remove the tart from the oven and leave to cool in the tin for 5 minutes before placing the tart onto a cooling rack to leave to cool completely before dusting with the icing sugar.

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5 Comments on "Rhubarb Tart"

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ClaudiaGC
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Hi Petra! I hope it’s ok to ask a question. How big is your tin? Around 20 cm in diameter? Thanks! I love your site, btw. 🙂

Kaia (The Bake Away)
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This looks so lovely! And the pastry is so perfect

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