It’s rhubarb season again and I love to find new ways of cooking it. I’ve done compotes, crumbles and cakes with I but never tried them in a tart. I looked at a few recipes on the net but couldn’t find one that I liked so I did a mix of a few recipes here and there and the result was a delicious almond and rhubarb tart.
1 sweet pastry (see recipe here)
120g almond powder
A few drops of almond essence (optional)
For the rhubarb:
3 or 4 sticks rhubarb (about 500g)
- Wash and cut the rhubarb in 3cm (2 inches) chunks and place in a sieve sitting on a bowl. Sprinkle with the 150g sugar and let it macerate for 2 hours so the water drains out.
- Meanwhile, make the pastry and refrigerate until ready to roll.
- Butter and flour a 23cm tart tin. Roll the pastry and place in the tin, cutting out the excess pastry around the rim.
- Preheat the oven at 180C
- Drain the rhubarb (reserve the juice.) and place in a fry pan and sauté on high heat for a few minutes until just softened.
- Tip them out at the bottom of the tart.
- Mix the eggs, cream, sugar, ground almond and almond essence 20 sec/speed 3.
- Pour over the rhubarb chunks and bake for 30 minutes.
- Reduce the reserved rhubarb juice in a small saucepan and brush over the tart while it’s still hot.
- Let the tart cool down before taking out of the tin.
- Serve with a berry coulis, a scoop of ice cream of freshly whipped cream.
What do you do when you are peckish, have a sweet pastry lying in the fridge and some kiwis that no one will eat? Well, a lovely tart of course ! I love making fresh fruits tarts as they are so easy to make. The only tricky bit is the pastry although it is so easy with Thermomix!
150g plain flour
130g butter, diced
25g whipping cream
2 egg yolks
A pinch of salt
40g corn flour
2 egg yolks
1 tsp vanilla extract
4 or 5 kiwis, peeled and sliced
Jam for the glaze
- To make the pastry, put the sugar in the TM bowl and grind 10 sec/speed 9.
- Add all the other ingredients except the flour and mix 20 sec/speed 4.
- Add the flour and turbo pulse briefly a few times until JUST combined. Turn out and chill the pastry wrapped in cling film for 30 to 40 minutes in the fridge before rolling out.
- To make the crème pâtissière, put all the ingredients in the TM bowl and cook 7 min/90C/speed 4.
- Pour out in a bowl with a piece of cling film making contact with the surface to avoid a skin forming. Set aside until ready to fill the tart.
- When the pastry dough is chilled, take it out of the fridge and roll it out so it is bigger than the tin (one trick is to put a piece of cling film on the dough that is big enough to cover the rolled dough, then roll it with the rolling pin: the cling film will stop the dough from sticking to the rolling pin). Butter and flour the tin so it doesn’t stick.
- Transfer gently the dough into the tart tin and place a piece of greeseproof paper on the pastry and fill the tin with dried beans.
- Chill the dough for another 15 minutes.
- Meanwhile, preheat the oven at 180C (fan oven 170C).
- Bake the pastry for 15 minutes, then remove the greeseproof paper and if the center of the dough is still raw, bake it again for 5 minutes longer.
- Let the pastry cool (you can trim the edges of the pastry with a sharp knife), then pour the crème pâtissière on top, spreading it evenly and then add slices of kiwis (or any other fruits you like).
- To glaze, heat 3 tablespoons of any jam that goes well with the fruit and when hot and liquid, brush it over he fruits.
- Serve cold.
I have never had a strawberry tart where the strawberries are cooked so I was intrigued by this recipe from Docdom of the Supertoinette forum. The strawberries are baked for one hour and their juice is retrieved in a tray underneath. While they cook, the house is filled with strawberry scents, which is heavenly! After cooking, their flavour intensify and the juice is a wonderful syrup that you can then brush over the tart.
200g puff pastry (recipe here)
60g lemon juice (juice of 1 and a half lemon)
Zest of 1 lemon (preferably unwaxed)
50g butter, at room temperature
100g whipped cream
1/2 gelatine leaf
- Prepare the lemon mousse: soak the gelatine in cold water
- Peel the zest of 1 lemon with a potato peeler and put in the TM bowl with the sugar. Lock the lid and press the turbo button a few times until the zest is finely pulverised. Scrape down the sides with the spatula.
- Add the lemon juice and the egg and cook for 4min30/80C/speed 3.
- Add the gelatine drained and pressed with the hand to remove excess water. Mix at speed 1 until the temperature goes down to 60C.
- Then, add the butter cut in chunks and mix 10sec/speed 6.
- Tip out the lemon curd into a bowl and clean the TM bowl thoroughly (or use a second bowl).
- Add the cream to the dry bowl and fit the butterfly whisk on the blades. Remove the measuring cup and mix at speed 3, watching carefully until the top looks like softly whipped cream. Stop immediately and add to the cooled lemon curd.
- Fold in the whipped cream and reserve in the fridge with cling film on top.
- Now, to make the strawberry tart: cut the strawberries in half and put them on a perforated tray or a grid lined with baking parchement that you will have perforated. To do that, fold the baking parchment several times until it’s only a small square and using a paper perforator, make holes into it spaced by 5mm (see pictures).
- The holes will allow the juice from the strawberries to drain away. Make sure you have a clean roasting tin that will fit under the grid where the strawberries are cooking so you can collect the juices.
- Bake for one hour at 100C.
- Meanwhile, make the puff pastry. Roll it out when you have done the 3 folding steps (or the snail method shown here). Line the tart tin (which you will have buttered and floured) with the puff pastry and cut out the excess dough (leave about 1cm excess dough as it will shrink a little when baking). Reserve in the fridge until ready to bake.
- When the strawberries are baked, take them out and let them cool. Peel them off the tray/baking parchment with a thin spatula and place them neatly on the puff pastry. Bake the tart for 20min at 200C.
- Meanwhile, collect the cooking juices from the strawberries. You might need to add a little water if it’s too thick. Set aside.
- When the tart is baked, brush with the syrup and serve warm with the lemon mousse.