Professional Baker Teaches You How To Make RHUBARB TART!
Rhubarb Crumble Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 8-10
Prep Time: 30 minutes
Cook Time 60 minutes
Ingredients
Crust & Crumble
1 ½ cups (225 g) all-purpose flour (plain flour)
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) ground almonds (almond meal)
1 Tbsp (12 g) packed light brown sugar
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
10 Tbsp (150 g) cool unsalted butter, cut into pieces
Filling
2 cups (500 mL) diced fresh rhubarb
1/3 cup (80 mL) whipping (35%) cream
1 large egg
1 egg yolk
¼ cup (50 g) granulated sugar (caster sugar)
2 Tbsp (18 g) all-purpose flour
2 Tbsp (15 g) ground almonds (almond meal)
1 Tbsp (15 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 350 F (180 C).
2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 F/180 C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
The tart can be served chilled or at room temperature.
Serve with Laurel Crème Anglaise (recipe follows)
LAUREL CRÈME ANGLAISE
Yield: Almost 400 mL
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients
1 ½ cups (375 mL) 10% cream (half-&-half)
2 bay laurel leaves
½ vanilla bean
3 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
Directions
1. Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.
2. In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.
The Crème Anglaise will keep for up to 4 days refrigerated.
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How to Make Strawberry Rhubarb Pie | Strawberry Rhubarb Pie Recipe | Allrecipes.com
Get the recipe for Rhubarb and Strawberry Pie at
Watch how to make a strawberry and rhubarb pie that's sensationally sweet and tart. Fresh or frozen rhubarb works great for this 5-star pie.
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Rhubarb Custard Pie
Learn how to make Rhubarb Custard Pie in just a few steps.
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Strawberry Rhubarb Pie
This is the easiest and best Strawberry Rhubarb Pie that you are ever going to make! All you need are a handful of ingredients, and this pie comes together quickly. It’s the perfect combination of sweetness and tartness and practically tastes like summer on a plate.
RECIPE:
PIE CRUST RECIPE:
When strawberries are summer-sweet and rhubarb is red and ready, you really need to make this strawberry rhubarb pie recipe. It's a kiss of summer that's guaranteed to put a smile on your face. Let me know if you have some favorite rhubarb recipes I should try out!
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