Monday, 20 April 2020

Rhubarb Tart


Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

Simon and I both love rhubarb. Mostly I cook it in crumble, but every now and then, a tart is nice.

Prepared and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

Ingredients
Ready made sweet pastry
About 12 sticks of rhubarb, washed and trimmed
2 eggs
100g ground almonds
250g cream
4 tbsp raw sugar
¼ tsp ground cardamon

Method
  1. Heat the oven to 200°C.
  2. Cut the rhubarb into 1.5cm pieces and spread out on a baking tray.
  3. Roast in the oven for 10 minutes.
  4. Beat the eggs, cream, 2 tbsp sugar and the cardomon together.
  5. Line a 24 cm diameter metal non-stick tart tin with the pastry.
  6. Sprinkle the almond powder evenly over the pastry base, then spread the rhubarb evenly in the pastry case.
  7. Gently pour over the cream mixture.
  8. Sprinkle the remaining sugar over the top of the tart.
  9. Bake for 25 minutes.
  10. Serves 8.
Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

I get the rhubarb from the local organic market garden, Les Jardins Vergers de la Petite Rabaudière. They come to the market in Preuilly on Thursday mornings, and sell directly from the farm shop on Monday evenings.

Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

The eggs and cream are delivered to my door by local dairy farm Lait Grand Cru.



Yum

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4 comments:

Jean said...

Looks delicious! As you say, a nice change from a crumble and whilst flour is not always available there seems to be no shortage of ready made pastry.

Jean said...

I meant to add, I have never thought of putting cardamom with rhubarb, usually ginger. I shall have to try it!

Susan said...

So do you reckon people are making their own pastry as well as bread? Hard to tell on social media unless they make a big deal out of it.

Susan said...

Cardamom is great with lots of things, and a good spice to substitute if you have one you don't like but still want to jazz up the flavour.

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