Rhubarb & Cinnamon Tart
From The Best of Irish Breads & Baking (Epicure Press paperback, €15)
At Cashel House Hotel, in Connemara, they take pride in producing as much as possible for their own table. Rhubarb flourishes mightily, so this delicious Rhubarb & Cinnamon Tart is often on the menu – and it is particularly prized in spring.
The subtle background of almonds in the pastry and the tang of orange zest in the filling complement each other delectably, but ease of preparation is an equally powerful persuader for the cook, as the pastry case does not need to be pre-baked.
8 oz/225g plain flour
5 oz/150g butter
2 oz/50g ground almonds
2 oz/50g caster sugar
3 lb/1.4 Kg rhubarb
4 oz/100g caster sugar
4 level tablespoons flour
1 level teaspoon ground cinnamon
1/2 pint/300 ml cream
Zest of 2 oranges
First make the pastry: Sift the flour into a mixing bowl or food processor, cut in the butter and rub in or process to make a mixture like fine breadcrumbs. Blend in the ground almonds and sugar, then add the egg and mix to make a firm dough. Roll out and use to line a 9"/23 cm flan ring (set on a baking sheet), trim the edges and chill for half an hour.
Meanwhile wash and chop the rhubarb then preheat a fairly hot oven, 375'F/190'C/Gas mark 5. Combine the sugar, flour, cinnamon, cream, orange zest and egg. Blend in a food processor or beat well to make a smooth batter. Fill the pastry with the prepared rhubarb, pour over the filling batter, coating the fruit evenly, then bake in the preheated oven for about 50 minutes until the fruit is tender and the top is set and golden-brown.
Serve warm, dusted with icing sugar and accompanied by whipped cream
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