Rhubarb Tart

Woman's Weekly (UK) - - Cookery -

Very pretty and so tasty, this is a lovely teatime treat or pud.


For the top­ping:

500g (1lb) rhubarb

Juice of 1 lemon

125g (4oz) caster sugar For the pas­try:

1 x 375g pack ready made sweet short­crust pas­try For the cus­tard:

300ml car­ton double cream 2 large free-range eggs

50g (1½oz) caster sugar Few drops vanilla ex­tract

Cut rhubarb into lengths 1

the width of a 35 x 12cm (14 x 4½in) fluted tart tin. Pour 300ml (½pt) wa­ter into a sauté pan and add the lemon juice and sugar. Heat un­til sugar dis­solves, then bring to the boil. Add the rhubarb and bring back to the boil. Sim­mer for 1 min, re­move from heat and leave to cool, then trans­fer to a non-metal­lic dish and chill.

Line tart tin with pas­try, 2

prick base with a fork and chill for at least 30 min.

Set oven to 180C/Gas 4 and put a bak­ing sheet in to heat. Line pas­try case with bak­ing parch­ment and bak­ing beans. Place tin on hot bak­ing sheet and cook for 15-17 min, then re­move from oven.

re­move parch­ment and


beans, and bake tart case for 5-7 min or un­til golden brown. re­move and turn down oven to 150C/Gas 2.

Pour cream into a pan and 4

beat in eggs, sugar and vanilla. Warm slightly, strain and pour into pas­try case.

Bake for 20-30 min, un­til


fill­ing is set with a slightly wob­bly cen­tre. re­move from oven, cool for 5 min, then re­move from tin. Ar­range rhubarb on top of tart. Boil re­main­ing juices to re­duce to thick syrup and spoon over. Serve warm or at room tem­per­a­ture.

Per Serv­ing: 695 cals, 49g fat, 25g sat fat, 54g carbs

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