It’s been quite a while since I posted anything in the sweet or pud line, but then it’s pretty rare I make anything outside of a good old crumble, bread and butter pudding or a cake. But today, armed with some handsome pickings of homegrown Rhubarb, I tasked myself with being a little more inventive and put together this cheeky wee tart. A simple (bought!) puff pastry base, smeared with a fine layer of gingered & slightly sweetened creme fraiche and topped with roasted rhubarb it really is simplicity in itself. And was pretty heavenly served with a generous dollop of the flavoured creme fraiche. It’s quite a ‘tart’ tart but then that’s how I personally like my fruit. Feel free to be more generous with the sugar than myself.
On a sweeter note, it was my wee fella’s Big Third Birthday last week. The requested blinged-up (he LOVES his silver balls!) Choccie Cake was successfully made and (messily) consumed.
Since rhubarb is very much in season I shall of course be entering my tart to Ren Behan’s Simple and in Season event.
6 – 8 Rhubarb Stalks
2 dessertspoons of Dark Soft Brown Sugar
3 heaped tablespoons of Creme Fraiche (half or full fat)
½ teaspoon of Ground Ginger
250g of ready made Puff Pastry
a little Plain Flour for rolling
a medium Free Range Egg, lightly beaten
a teaspoon of Icing Sugar, plus a little more for serving if you wish
Pre-heat your oven to 200ºC.
Start with roasting off the rhubarb. Wash and cut the stems into roughly even lengths – anywhere between 5 and 10 cm. Place on a baking tray and scatter over a dessertspoon of the dark soft brown sugar and 4 tablespoons of water. Place in the hot oven for 10 minutes. Remove and allow to cool. Leave the oven on for the tart.
Meanwhile mix the creme fraiche with the remaining dessertspoon of soft brown sugar, the ginger and any juices from the rhubarb tray.
Roll out the pastry on a floured surface to a rectangular shape. Roll it out a little larger than you intend the tart to be, so you can cut off some side strips. It should be big enough to house your rhubarb fairly closely. Cut 0.5 to 1 cm off each side and glue on to the sides with a brushing of beaten egg. The total size of my tart was about 15 by 30 cm which is probably what you’re aiming at. Brush the side strips with the egg.
Spread a fine layer of the creme fraiche mixture over the base of the tart. There should be plenty left to serve with the cooked tart. Lay the rhubarb strips. Sprinkle (through a sieve) over a teaspoon of the icing sugar. Place in the still hot oven for 25 minutes, or until the pastry is browned, cooked and risen.
Allow to cool for a few minutes before serving with a generous dollop of the flavoured creme fraiche. Dust with a little extra icing sugar if you wish.
You might also like:
May 1st, 2013 at 9:58 am
Very pretty tart. I’ve never thought of roasting rhubarb – sounds like a good idea. And that chocolate cake looks TDF as well 🙂 Happy Birthday to Jacques!
May 4th, 2013 at 8:47 am
I figured that roasting would enhance the natural sweetness, and therefore would require less sugar. Think it worked! The choccie cake was however one big monstrous sugar hit!
May 1st, 2013 at 2:08 pm
I am hoping we have some rhubarb down on the allotment and making a tart sounds like a great idea, I love pastry paired with fruits and I think a little custard on the side too!
May 4th, 2013 at 8:49 am
Good luck with your rhubarb harvesting, hope you found some? I’m a bit boring with rhubarb normally, just throwing it in a crumble, so this was a nice change.
May 1st, 2013 at 4:48 pm
Beautiful actually gorgeous tart, love rhubarb!! A very happy birthday to Jacques too!
May 4th, 2013 at 8:50 am
Why thank you. The boy loved his cake but was none too keen on my tart!
May 1st, 2013 at 6:33 pm
Looks so good… I’m a total rhubarb addict! Fresh rhubarb from your own patch is almost as good as apples from your own trees.
May 4th, 2013 at 8:51 am
Ahr thanks, I’m a bit of a rhubarb fan too, though need to do a good deal more experimenting with it in the kithchen. Hopefully the season will be a long one!
May 2nd, 2013 at 10:40 am
Your rhubarb tart looks delicious – a perfect spring pudding. The chocolate cake looks fabulous too, hope Jacques had a wonderful birthday!
May 4th, 2013 at 9:02 am
Thank you Sarah! It did feel rather spring-like, being the first harvested fruit of the year, and made a welcome change from all the frozen fruit crumbles we seem to eat week in week out.
May 2nd, 2013 at 1:37 pm
Love the idea of adding a little ginger in there…I’ll bet thats lovely. Great photos too 🙂 xx
May 4th, 2013 at 9:03 am
Cheers me dear. Ginger and rhubarb certainly seems a lovely combo. Shall be experimenting with fresh ginger shortly….
May 3rd, 2013 at 11:53 am
Wow – I love the geometry of your rhubarb tart. And I suspect I’d like the taste even better. Am now going to head out to the veggie patch and see if our rhubarb is thinking of growing any time soon!
May 4th, 2013 at 9:06 am
Hope you found some? Mine suddenly appeared from no-where, literally growing overnight!.
May 3rd, 2013 at 12:40 pm
lovely recipe Louisa. I have some rhubarb and was also planning a tart and if I blog it will link to your version which looks delicious.
May 4th, 2013 at 9:07 am
Thanks Nazima! Looking forward to seeing yours!
May 4th, 2013 at 5:13 pm
[…] Chez Foti made stunning Rhubarb tart. […]
May 8th, 2013 at 6:20 pm
Gorgeous rhubarb tart ! Last sunday, we made a rhubarb compote served with the Sunday Roast as a sauce (no rhubarb enough in the garden at the moment), it was delicious… I’m looking forward to make Rhubarb and Ginger jam .
May 8th, 2013 at 8:21 pm
Oh lovely. I’m planning to make a rhubarb compote soon myself, to eat with some local duck. And I bet rhubarb and ginger jam is delicious!
June 19th, 2013 at 6:57 pm
[…] A stunning Rhubarb Tart from Lousia at Chez Foti came along next – thank […]