Rustic Rhubarb Tart

From Delicious Magazine - Page 29 - June 2016

I haven't done this one yet, But got my eye on it as it is super simple and looks super delish.
just need to....lose 10382282 kilos first, lol.

Makes 6

You will need:

Juice of 1 orange
1 vanilla bean, split, seeds scraped
80g raw sugar, plus extra to sprinkle
500gr rhubarb, cut into 10 cm pieces
1 egg lightly beaten

Vanilla Ice cream, to serve (or some other flavour)

Puff pastry (The recipe explains how to make it, but honestly I don't see the point, just buy it.

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.
Pre-heat oven to 200º. Roll pastry out on a lightly floured surface until 3mm thick. Cut into six 12 cm squares and place on baking paper-lined baking tray. Divide the rhubarb among pastry, leaving a 1 cm border. Brush pastry edge with beaten egg. Bake for 15 minutes, then reduce oven to 180ºC and cook for a further 10 minutes or until pastry is golden and puffed.
Serve tarts warm drizzled with rhubarb syrup and ice cream.

Vic Lic

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