Rhubarb tart
The filling here – the lemon cream – is from Raymond Blanc. It works with gently poached gooseberries as well. It's from Raymond's book Cooking for Friends. Be very careful not to overcook the rhubarb.
Ingredients
For the pastry
150g plain flour
¼ tsp baking powder
45g icing sugar, plus extra to sift at the end
75g cold butter, cut into cubes
1 medium egg yolk
For the rhubarb
100g caster sugar
400g rhubarb, cleaned, trimmed and cut into 2cm lengths
For the cream filling
2 egg yolks
50g caster sugar
70ml double cream
finely grated zest of ¼ lemon
Method
Step
Put 150g plain flour, ¼ tsp baking powder and 45g icing sugar into a bowl and add 75g butter, cut into cubes, with a pinch of salt.
Step
Using your fingers rub the butter into the dry ingredients. When it looks like rubble mix 1 medium egg yolk with ½ tbsp water and add this. Pull the pastry into a ball. It should be smooth. Press into a disc, wrap in clingfilm and put in the fridge for 45 minutes.
Step
On a lightly floured surface roll out the pastry so that it's big enough for your tin (23 cm in diameter). Line the tin with the pastry and put in the fridge for 30 minutes. It must be very cold.
Step
Heat the oven to 190C/180C fan/gas mark 6 and put a baking sheet into it.
Step
Fill the tart case with foil and baking beans (or real beans) and blind bake it for 10 minutes on the baking sheet. Remove the foil and beans and leave the tart case to cool.
Step
To cook the rhubarb, melt 100g caster sugar in a saucepan with 200ml boiling water, stirring to help the sugar dissolve. Add 400g rhubarb, cleaned, trimmed and cut into 2cm lengths, and poach for 1 minute only.
Step
Lift the rhubarb out with a slotted spoon on to a rimmed baking tray where the pieces can lie without touching (otherwise it will keep cooking).
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North Wales Live
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'Surfing snake' on popular North Wales beach adopts 'defensive pose' when filmed
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Rhubarb tart
The filling here – the lemon cream – is from Raymond Blanc. It works with gently poached gooseberries as well. It's from Raymond's book Cooking for Friends. Be very careful not to overcook the rhubarb. Ingredients For the pastry 150g plain flour ¼ tsp baking powder 45g icing sugar, plus extra to sift at the end 75g cold butter, cut into cubes 1 medium egg yolk For the rhubarb 100g caster sugar 400g rhubarb, cleaned, trimmed and cut into 2cm lengths For the cream filling 2 egg yolks 50g caster sugar 70ml double cream finely grated zest of ¼ lemon Method Step Put 150g plain flour, ¼ tsp baking powder and 45g icing sugar into a bowl and add 75g butter, cut into cubes, with a pinch of salt. Step Using your fingers rub the butter into the dry ingredients. When it looks like rubble mix 1 medium egg yolk with ½ tbsp water and add this. Pull the pastry into a ball. It should be smooth. Press into a disc, wrap in clingfilm and put in the fridge for 45 minutes. Step On a lightly floured surface roll out the pastry so that it's big enough for your tin (23 cm in diameter). Line the tin with the pastry and put in the fridge for 30 minutes. It must be very cold. Step Heat the oven to 190C/180C fan/gas mark 6 and put a baking sheet into it. Step Fill the tart case with foil and baking beans (or real beans) and blind bake it for 10 minutes on the baking sheet. Remove the foil and beans and leave the tart case to cool. Step To cook the rhubarb, melt 100g caster sugar in a saucepan with 200ml boiling water, stirring to help the sugar dissolve. Add 400g rhubarb, cleaned, trimmed and cut into 2cm lengths, and poach for 1 minute only. Step Lift the rhubarb out with a slotted spoon on to a rimmed baking tray where the pieces can lie without touching (otherwise it will keep cooking).
