{"id":10477,"date":"2020-04-16T10:51:51","date_gmt":"2020-04-16T10:51:51","guid":{"rendered":"https:\/\/www.armaghelectrical.com\/blog\/?p=10477"},"modified":"2020-04-16T11:43:44","modified_gmt":"2020-04-16T11:43:44","slug":"how-to-make-rhubarb-tart","status":"publish","type":"post","link":"https:\/\/www.armaghelectrical.com\/blog\/how-to-make-rhubarb-tart\/","title":{"rendered":"How To Make Rhubarb Tart"},"content":{"rendered":"

\"Rhubarb-Tart-recipe\"<\/a><\/p>\n

In the third in our series of recipes from Wee Buns Cookery School<\/a>, we’re making a classic rhubarb tart.<\/p>\n

Rhubarb is in season from April to June<\/strong>. When buying it, look out for firm stalks and leaves that haven’t wilted.<\/p>\n

Often thought of as a fruit, rhubarb is actually a vegetable<\/strong>. Although it can be eaten raw, because of its sour taste, it’s usually cooked with sugar to sweeten the taste.<\/p>\n

This traditional rhubarb pie recipe<\/strong> is delicious served with fresh cream or custard and a pot of tea.<\/p>\n

<\/p>\n

Rhubarb Tart Ingredients<\/h2>\n

Pastry:<\/strong><\/p>\n

9 oz plain flour<\/p>\n

4 \u00bd oz butter<\/p>\n

1 teaspoon icing sugar<\/p>\n

Pinch of salt<\/p>\n

1 egg + 3-6 tablespoons cold water<\/p>\n

Filling:<\/strong><\/p>\n

1 \u00bd \u2013 2lbs rhubarb, washed, dried and sliced<\/p>\n

Demerara sugar about 6oz<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

\"how-to-make-rhubarb-tart\"<\/a><\/p>\n

Method:<\/strong><\/p>\n

To make this rhubarb tart you’ll need 1 x 10\u201d plate.<\/p>\n

    \n
  1. Preheat oven to 180C.<\/li>\n
  2. To make the pastry put the flour in a bowl, rub in the butter until the mixture resembles fine breadcrumbs.<\/li>\n
  3. Add the sugar and salt.<\/li>\n
  4. Beat the egg with half of the water and add, mix in with a knife and bring together with your hand. It may need a little more water. There should be just enough liquid to make the mixture come together.<\/li>\n
  5. Alternatively, using a food processor, blitz the flour and butter together with the sugar and salt. Add the egg mixture and blitz until it just starts coming together.<\/li>\n
  6. Divide the pastry in two and wrap in cling film, rest in the fridge for about 15 -20 minutes.The resting allows the gluten in the flour to relax so that the pastry is easier to roll out.<\/li>\n
  7. On a floured surface, roll out half of the pastry just large enough to fit the plate.<\/li>\n
  8. Roll the pastry up on the rolling pin and then lay on the plate (no need to grease).<\/li>\n
  9. Add the rhubarb directly on to the pastry, add the sugar and a good sprinkling of cinnamon.<\/li>\n
  10. Roll out the other half of the pastry, dampen the edges of the pastry on the plate with water and using the rolling pin, lay the other piece on top.<\/li>\n
  11. Press down around the edges and then crimp the edges together with a knife to seal.<\/li>\n
  12. Cut a little hole in the top.<\/li>\n
  13. Place on a tray and then bake in the oven for about 30-40 minutes until light golden brown.<\/li>\n
  14. Dust with caster or icing sugar before serving.<\/li>\n<\/ol>\n

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    \"Rhubarb-Tart-recipe\"<\/a><\/p>\n

    In the third in our series of recipes from Wee Buns Cookery School<\/a>, we’re making a classic rhubarb tart.<\/p>\n

    Rhubarb is in season from April to June<\/strong>. When buying it, look out for firm stalks and leaves that haven’t wilted.<\/p>\n

    Often thought of as a fruit, rhubarb is actually a vegetable<\/strong>. Although it can be eaten raw, because of its sour taste, it’s usually cooked with sugar to sweeten the taste.<\/p>\n

    This traditional rhubarb pie recipe<\/strong> is delicious served with fresh cream or custard and a pot of tea.<\/p>\n

    (more…)<\/span><\/a><\/p>\n","protected":false},"author":8779,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,475],"tags":[488,490,489],"_links":{"self":[{"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/posts\/10477"}],"collection":[{"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/users\/8779"}],"replies":[{"embeddable":true,"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/comments?post=10477"}],"version-history":[{"count":4,"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/posts\/10477\/revisions"}],"predecessor-version":[{"id":10491,"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/posts\/10477\/revisions\/10491"}],"wp:attachment":[{"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/media?parent=10477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/categories?post=10477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.armaghelectrical.com\/blog\/wp-json\/wp\/v2\/tags?post=10477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}