May 14, 2010

Beautiful Rhubarb





























When I was still living at my parent’s place, my Gran was coming for lunch every Sunday and she was in charge of pudding. Most times she was making an apple tart and occasionally something a bit different like ‘île flottante’ (egg whites floating on custard). But what I liked the most was the rhubarb tart. As soon as it was in season, that was what we had every Sunday. And I loved it, probably as much as my younger brother hated it! My parents have been growing rhubarb in their garden, and over the years I have developed a real taste for it. I’m lucky enough that I can find plenty in the UK and recently I’ve been cooking all sorts of desserts with rhubarb.




























I remember being told one day that you can even do something with rhubarb leaves – not eat them as they are toxic, but on a hot day, if you place a leaf between your head and a hat, it is supposed to keep you fresh.  To me it is a fruit (is it a fruit by the way?) that is associated with my Gran. And reading here and there on other blogs and cookbooks, I have noticed that a lot of grand-mothers seem to have a special rhubarb tart recipe that you feel nostalgic about when you grow up. So the other day I decided I wanted to try to make that rhubarb tart and asked my Gran to send me the recipe, which she did. Merci Mamie!














Rhubarb Tart – Serves 6 to 8 people Dough:
  • 200g plain flour;
  • 100g butter;
  • 1 egg, beaten;
  • Water
Filling:
  • 1 big cooking apple;
  • 3 stems of rhubarb;
  • 9 tbsp sugar;
  • The zest of 1 orange;
  • 3 eggs;
  • 25cl single cream
  1. Prepare the dough. Spread the flour on a work surface and add the butter cut into small cubes. Work the flour and butter together until they form crumbs. Add the egg and bring the dough together. Add a little bit of water if needed. The dough is ready when it has come together and detaches easily from your hands. Form a nice ball, wrap it in cling film and place in the fridge for at least 30min.
  2. Preheat the oven to 185°C. Cut the rhubarb and apple into small cubes and place into a bowl. Sprinkle with 6 tbsp sugar and the orange zest, mix well and leave to stand for about 15min.
  3. In a bowl, beat the eggs with the rest of the sugar and the single cream.
  4. Take the dough out of the fridge, spread it with a rolling pin and place into a buttered tart dish. Spread the fruit in the pastry case and add the cream and egg mix. Pop into the oven and cook for 45min. Turn off the oven and leave the tart in it for another 15min before taking it out and leaving it to cool. Eat cold or slightly warm.
Tarte à la rhubarbe – pour 6 à 8 personnes
Pâte brisée :
  • 200g de farine ;
  • 100g de beurre ;
  • 1 œuf, battu ;
  • Un peu d’eau.
Garniture :
  • 1 grosse pomme à cuire ;
  • 3 tiges de rhubarbe ;
  • 9 cs de sucre ;
  • Le zeste d’une orange ;
  • 3 œufs ;
  • 25cl de crème liquide.
  1. Préparer la pâte. Etaler la farine sur un plan de travail et y ajouter le beurre coupé en cubes. Travailler le beurre et la farine jusqu’à obtention de miettes grossières. Incorporer l’œuf et un peu d’eau si nécessaire pour permettre à la pâte de se lier. Lorsque que la pâte ne colle plus aux doigts, former une boule, l’envelopper de papier cellophane et mettre au réfrigérateur pendant au moins 30min.
  2. Préchauffer le four sur 185°C. Couper la rhubarbe et la pomme en petits cubes et mettre dans un bol. Saupoudrer de sucre et de zeste d’orange. Mélanger bien et laisser mariner pendant 15min environ.
  3. Dans un bol, battre les œufs avec le reste du sucre et la crème liquide.
  4. Sortir la pâte du réfrigérateur. L’étaler au rouleau à pâtisserie et en garnir un moule à tarte beurré. Répartir les fruits sur la pâte et ajouter le mélange crème/œufs. Mettre au four pendant 45min. Eteindre le four et y laisser la tarte encore pendant 15min avant de la sortir du four et de la laisser refroidir. Manger froid ou légèrement tiède.

2 comments:

Arnaud said...

I baked the same for my colleages last month, they all loved it!

Though the fruits can sometimes give too much water when baking, so I always "dry" them with absorbent paper before spreading them on the dough.

Nadèges91 said...

un délice!

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