Rhubarb and Zesty Orange Tart

 

rhubarb tart recipe

Rhubarb and orange combined is a celebration of wonderful winter fruit. The shortcrust pastry in this recipe has a rich nutty taste and texture with the added almond meal, along with flavours of orange zest and vanilla. The pastry is a great base to use with other fruit when in season.

INGREDIENTS

Pastry crust:

Rhubarb topping:

  • 3-4 Rhubarb stalks cut on a 45-degree angle in 8mm slices
  • Zest of 1/2 orange
  • Juice of 1/2 orange                         
  • 1/4 cup caster sugar

Frangipane Filling:

To Serve:

METHOD

  1. Combine the butter and icing sugar by creaming them in a stand mixer or by hand, once they are well combined add the vanilla extract, egg and orange zest and stir in. Add the almond meal and flour a little at a time. The dough will look crumbly but try not to overwork the dough as it’s a shortcrust pastry. Once it comes together in a crumbly ball wrap it in cling wrap and place in the fridge to chill for 30 minutes.
  2. Preheat the oven to 180°C and line a removable base tart tin with a round circle of baking paper.
  3. To make the rhubarb-topping combine all of the ingredients into a bowl, stir well to coat all sides of the rhubarb and set it aside.
  4. Take the pastry out of the fridge and gradually roll it out between two sheets of baking paper until it is a little larger than the tin. Gently pull back the top sheet of baking paper and lay the pastry face down over the tin then pull back the 2nd sheet of baking paper. Gradually press the pastry out to the edges, if there are any rips or gaps press in some extra pastry to fill. Trim off the top of the pastry, carefully using a knife along the top edge of the tin.
  5. If your kitchen is warm, place the pastry back in the fridge and let it chill a little before proceeding to work with it. Prick the pastry with a fork; cover the base with baking paper and blind bake for 15 -20 minutes at 180°C using some old baking beans or rice filled in the tart. Once the pastry is lightly golden set it aside to cool down and disregard the blind baking beans/rice.
  6. To make the frangipane-filling combine the butter, sugar and vanilla, then cream it together until it is well combined. Add the eggs one at a time followed by both of the nut meals and the remaining orange zest.
  7. Fill the cooled down crust casing with the frangipane filling using a spatula to level it off. Place the rhubarb slices slightly overlapping in a spiral pattern, starting around the outside and finishing in the centre. Bake for 30 minutes at 180°C.
  8. Take the tart out of the oven and allow it to cool down in the tin on a cooling rack.
  9. Warm up the leftover sugar and orange zest that the raw rhubarb slices had been marinating in, in a small saucepan. Allow to simmer while it reduces and the sugars dissolve. If the syrup becomes too thick add a dash of water and stir in. Gently spoon the syrup over the top of the tart while it's still warm.
  10. Serve chilled with chopped pistachio nuts sprinkled over the top and a dollop of yoghurt.


Prep time: 30-40 minutes
Chill time: 30 minutes
Cook time: 45-50 minutes

Recipe & pics by Bonnie Coumbe www.bonniecoumbe.com