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Rhubarb Tart

Preparing time: 20 min
Bake time: 25-30 min                     Total time: 50 min

Sweet Shortcrust Pastry (Pâte Brisée Sucrée) for 36cmx12cm tin with the loose base

142 g white flour
2 tbls caster sugar
¼ tsp salt


Place the flour, sugar and salt in the bowl. 

113 g unsalted butter cut in small cubes
3 tbls very cold water
Unsalted ButterUnsalted Butter in flour resembling oat flakes

Buttery Shortcrust Pastry 

Buttery Shortcrust Pastry wrapped before chilling
Mix with butter together using the tips of the fingers until the mixture resembles oatmeal flakes. Add the water to bind the mixture into a ball and then form a square. Wrap in cling film and pop into the fridge for at least 30 minutes chill it.
300 g fresh and crispy rhubarb cut into 2 cm pieces

Rhubarb cut into pieces


While the pastry is chilling, cut the rhubarb into 2 cm pieces and place in a glass bowl. 

3 tbls caster sugar
2 tbls potato flour
1 tsp ground cinnamon
4 tbls sultanas
2 tbls orange juice
SugarPotato Flour
Add the sugar, cinnamon, potato flour, sultanas, orange juice and mix thoroughly.
Rolled out pastry Overhanging edges of the pastry
Flour lightly the worktop; roll out the pastry until it covers a tart tin. There will be some excess dough overhanging the edges.
Coerce the pastry into the tinTrim the excessive pastry
Trim it from the edges and reserve the excess pastry for later as it will be re-rolled and cut into strips to cover the tart filling. Coerce the pastry into the tin. Place it in the fridge to chill it.
Preheat the oven to 180°C, gas mark 6.
Fill the pastry case with the rhubarbCut the pastry stripsPlace the pastry strips over the filling
Fill a pastry case with the rhubarb mixture and pop in the fridge for 10 minutes to chill it. Remove the filled tart and the pastry from the fridge. Roll out the excessed and chilled pastry, cut it in the strips and then place them on the tart to form a check.
Rhubarb tart with sultanas and cinnamonRhubarb tart with sultanas and cinnamon
Pop in the oven and bake 25-30 minutes. Remove from the oven and cool. Sprinkle with icing sugar. Serve warm or completely cool with vanilla ice cream or custard.

Recipe for Pâte Brisée Sucrée from Mastering the Art of French Cooking: Volume 1, Julia Child Louisette Bertholle and Simone Back Published by the Penguin Group, 1983 Edition, 2010

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