How to make Rhubarb Tart | Rhubarb Crumble Recipe
Recipe
Pastry
300g / 2 1/4 cups of Plain Flour
175g / 1 1/2 sticks of Unsalted Butter
75g / 2/3 cup of Icing Sugar
1 Egg
Crumble
150g / 1 1/4 cups of Plain Flour
85g / 3/4 stick of Cold Butter
50g / 1/4 cup of Light Brown Muscavado Sugar
Filling
650g / 6 cups of Chopped Rhubarb
150g / 3/4 cup of white sugar
1 1/2 tbsp of Cornstarch
I used a 10” non greased tin which was a bit smaller than I remembered so there was a little pastry and crumble left over. You could just go with a 3/4 recipe for that or make a few extra small ones.The amount of rhubarb was spot on.
I baked it blind at 180C/356F for 10 minutes then a further 30 minutes once filled at the same temperature
Fan oven - 160C/320F
Give it a go and let me know how you get on!
All the best
Chris - Your Irish Baker Abroad
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