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Rhubarb Tart with Walnut Crumble Topping


Pastry:
175g (6 oz.) Flour
90g (3 oz.) Butter
3 Tbs. cold Water

Filling:
2 bunches Rhubarb
4 Tbs. Sugar
Grated zest of 1 Orange

Topping:
90g (3 oz )Flour
90g (3 oz ) dark brown sugar
90g (3 oz )caster sugar
90g (3 oz )butter
90g (3 oz )Walnuts(chopped)
1 tsp. Cinnamon.

Cut the butter into little dice and rub into the flour until like crumbs.
Add the water and knead together lightly to make the pastry.
Roll this out to line a 12" tart tin. Cover with tin foil and bake blind at Gas 5, 190 C, 375 F, for 15 to 20 mts.

Cut the Rhubarb into small pieces and either cook on a gentle heat with the orange zest and sugar until soft (but not mushy) or do it in a bowl in the microwave.If it has produced a lot of juice drain off some.
For the topping, rub the butter into the flour, then stir in the other ingredients.(or just throw the whole lot into a food processor and process
lightly)

To assemble,spoon the rhubarb mixturer onto the pastry base and then sprinkle over the crumble mix.Turn the oven up to Gas 6,200 C, 400 F,
and bake for 20 to 25 mts until it looks brown and crisp.
Best served warm with whipped cream.



February 26, 2008 10:51 AM | 1 Comments
  Martin Dwyer
Consultant Chef