Thursday, July 22nd, 2010

Katie’s Rhubarb Tart…

Image © Katie Quinn Davies

Rhubarb is the flavour of the week here in my house and this is a Rhubarb tart which I made for a lunch I’m having tomorrow as it keeps well over-night. The lunch is for a close girlfriend who lucky for me is the sort of girl who understands totally why there’s a piece missing when cakes and puddings are put down in front of her and our get-togethers ;)

Rachel Allen is an Irish cook whom, I’ll be honest, I’ve never been the fondest of, but over the years she’s grown on me somewhat. For this pie I decided to give one of her most basic recipes a whirl and used her shortcrust pastry recipe for the tart. The recipe for which can be found here.

After I’ve lined the tin with pastry, I always leave it in the fridge overnight as this ensures the pastry doesn’t shrink when cooked. When I am ready to cook the pie case, I prick the base of the pastry a few times with a fork then I blind bake it (180˚C/350˚F). To do this scrunch up some greaseproof/baking paper, flatten out again (it’s easier to work with if you do this first), then place on top of pastry in tin, smoothing it into all the nooks and crannies. Then fill with baking beans or, like I use a lot – rice. Pat down well ensuring the case is evenly filled. Bake the case for 15 minutes until slightly golden. You can have a peek at the base inside the tin by pulling back the baking paper, if the pastry still looks raw, return to oven for a few more minutes.

For the filling you’ll need:

1 x bunch rhubarb

1 x tbsp sour cream

1 x tsp caster sugar

Extra caster sugar for sprinkling


To assemble the pie:

1. Cut the rhubarb into 1cm pieces on an angle.

2. Combine sour cream and sugar in a small bowl and set aside.

3. Spread a thin layer of the cream/sugar mixture over the base of the pie case. Then on top, arrange the rhubarb pieces in a circular pattern over-lapping slightly as you go. Repeat until you reach the centre. When finished, sprinkle with a tsp of caster sugar.

4. Bake in the oven at 180˚C/350˚F for approx. 30-40 minutes.

12 Responses to “Katie’s Rhubarb Tart…”

  1. July 22, 2010 at 10:40 am

    this tart looks delicious, i can’t wait for the recipe! i love rhubarb :)

  2. July 22, 2010 at 12:29 pm

    Wow that is one amazing photo! x

  3. July 22, 2010 at 12:47 pm

    holy moley!
    your stuff looks awesome!
    i’m hooked


  4. July 22, 2010 at 3:23 pm

    That is so beautiful. I feel like I can taste it!

  5. July 22, 2010 at 9:38 pm

    I love rhubarb and this tart looks divine! Can’t wait for the recipe. Have fun with your friend! :)

  6. July 22, 2010 at 10:22 pm

    This takes me breath away. It’s absolutely stunning, just gorgeous!

  7. July 24, 2010 at 4:16 am

    Thanks for the recipe, Katie! I was so excited about this tart and am glad you followed up with the recipe so quickly. Lovely lovely!

  8. July 25, 2010 at 11:35 pm

    This is amazing! Thank you for the recipe–and the gorgeous photos.

  9. July 26, 2010 at 10:49 pm

    great photos and the recipes look easy to make or you make it sound easy !
    keep up the great work

  10. July 28, 2010 at 12:21 pm

    your photography is so stunning! i love the rich, deep colors that are present in most of your photographs, especially when you use a dark backdrop/background like this!!!

  11. Anna
    August 3, 2010 at 3:26 pm

    I think you mean “I’ve warmed to her” !

  12. Anonymous
    August 4, 2011 at 9:23 pm

    Here what i found -> vision correction

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