Tag Archives: Sweet pastry dough

Rhubarb and lemon tart

I saw this lovely recipe in the blog of Dominique: Cuisine Plurielle. I made some modifications to it to simplify the process and adapt to Thermomix. It’s a fresh, creamy and sweet tart, which can be declined with any fruits you like.

Source: Cuisine Plurielle

Ingredients

Sweet pastry
140g butter, cut in chunks
75g granulated sugar
25g ground almond
1 egg
1 pinch salt
250g plain flour

Lemon curd
1 lemon (zest and juice, about 35 to 45g of juice)
2 eggs
75g granulated sugar
50g unsalted butter

200g mascarpone

Confit of Rhubarb
1 stick of rhubarb
70g sugar
100g water

Method

  1. Make the sweet pastry: put the sugar in the TM bowl and mix 10 sec/speed 10 to make icing sugar.
  2. Add the butter to the TM bowl and mix 5 sec/speed 6 until combined and creamy.
  3. Add the egg and ground almond and mix for 5 sec/speed 5.  Scrape down the sides with the spatula.
  4. Add the pinch of salt and a third of the flour and mix 3 sec/speed 4.  Scrape down the sides with the spatula.
  5. Add the second third and mix 3 sec/speed 4. Scrape down the sides with the spatula.
  6. Repeat with the last third and finish with the spatula if some flour is left on the sides.
  7. Place a large rectangle of cling film on the worktop. Tip out the dough on the cling film. Put a second large rectangle of cling film on top, gathering the dough together into a ball.
  8. Roll the dough between the 2 sheets of cling film.
  9. Put on a tray and freeze for 20 minutes.
  10. Meanwhile, make the lemon curd: Grind the lemon zest and sugar 20 sec/speed 10.
  11. Add the eggs, butter and lemon juice. Mix 10 sec/speed 6.
  12. Scrape down the sides of the bowl with the spatula. Cook 4 min/80C/speed 4.  If it hasn’t thickened enough, continue to cook for 1 to 2 minutes more. Spoon out into sterilised jars and cover with sterilised lids. Leave to cool at room temperature.
  13. Take the pastry out of the freezer and cut out rounds with a cookie cutter. Put into buttered and floured moulds and bake blind for 15 minutes at 180C.
  14. Finally, make the confit rhubarb: Cut a stick of rhubarb into 5cm chunks, then cut each lengthwise into 4 to 6 little sticks, depending on the size of the rhubarb.
  15. Put the sugar and water into a saucepan. Bring to the boil and add the sticks of rhubarb.
  16. Gently simmer for 20 minutes, the syrup will have thickened and the rhubarb will become transluscent.
  17. To finish the dish, mix the same weight of lemon curd and mascarpone together (about 200g of each for 12 tartlets).
  18. Spoon into the tartlet cases and arrange the sticks of confit rhubarb on top.
  19. You can also use fresh raspberries instead of rhubarb.