not been blogging much lately but I will be making time to add yummy recipes to this little blog,using seasonal produce and simple recipes, here is one hope you like it:)
Rhubarb Tart
Pastry
225g/8oz butter/margarine
55g/2oz caster sugar
2 eggs
340g/12oz plain white flour
Filling
750g/1½lb rhubarb
sliced about 1cm/½in thick
250g/9oz - 400g/14oz sugar
½ teaspoon Ground ginger
1 teaspoon vanilla essence
Golden Caster sugar for sprinkling
Method;
- Preheat
the oven to 180C/350F/Gas 4.
- First
make the pastry. Cream the butter and sugar together by hand or in a food
mixer
- Add
the eggs and beat for several minutes. Reduce speed and mix in the flour.
- Turn
out onto a piece of floured greaseproof paper, flatten into a round wrap
and chill in the fridge for at
least 1 hour
- To
make the tart, roll out the pastry 3mm/1/8in thick approximately and use
about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with
fluted edge tin.
- Lay
the rhubarb in the pastry base and sprinkle with the sugar.
- Cover with a lid of pastry, seal edges brush with the egg wash and
bake in the preheated oven until the rhubarb is tender, approximately 45
minutes to 1 hour, once cooked to golden brown, sprinkle with golden caster
sugar
