Tarte à la rhubarbe

The result was definitely worth waiting for…..

Pâte Brisée
250g plain flour
125g butter, at room temp. cut into small pieces
1 egg yolk
40g caster sugar
pinch of salt
50ml water

1 kilo Rhubarb, chopped
50g sugar

For the filling:
3 eggs, beaten
3 tablsp. crème fraîche
1 dessertsp. flour
80 – 100g brown sugar
Drop of Calvados

For the Pastry
Sieve flour and salt. Rub in butter until mix resembles fine breadcrumbs.
Stir in sugar and make a ‘well’ in the centre. Pour the egg yolk (beaten) and water in and mix in with a knife until a ball is formed….Leave to ‘rest’ in fridge for at least an hour.

[mrb]

Preheat oven to 180°C

Line a lightly buttered quiche tin with pastry. Bake ‘blind’* for about 15 minutes.
Place chopped rhubarb on top and sprinkle with sugar.

Mix all the filling ingred. together and pour over rhubarb. Sprinkle extra sugar on top.

Bake in a hot oven until nicely set.

*Baking ‘blind’ is simply pre-baking the pastry, to avoid a soggy base!
Prick the base of the pastry with a fork. Put some baking paper on top and a few dried beans/pasta so that the pastry won’t rise…
(I always do this for quiches and tarts.)

Bon Appétit!

• With thanks to Sinéad and www.wildekitchen.net
Photo by Arria Belli