Rhubarb crumble tart
BBC Two's chef Simon Rimmer makes the most of seasonal fruit with this twist on a classic
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Plus chilling
- Pulse all the pastry ingredients in a food processor then wrap in clingfilm and chill for 30 minutes. Roll the pastry out and use to line a 23cm tart tin. Chill for 30 minutes.
- Heat the oven to 180C/fan 160C/gas 4. Line the tart with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the beans and paper and brush with beaten egg. Cook for 5 minutes.
- Put the rhubarb, spices, sugar and orange in a pan and cook gently until just soft. Cool a little, then spoon into the pastry case. Rub flour and butter together to make breadcrumbs, stir in the oats, sugar and cinnamon, then spoon on top of the fruit. Bake for 20-25 minutes or until the top is crisp and golden. Serve with custard.
PER SERVING
628 kcalories, protein 9.3g, carbohydrate 88.2g, fat 29 g, saturated fat 17g, fibre 3.5g, salt 0.55 g
Recipe from olive magazine, February 2010.
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Ingredients
FOR THE PASTRY
- 225g plain flour
- 100g butter
- 25g golden caster sugar
- 1 egg (plus 1 extra, beaten for glazing)
- 1-2 tbsp milk
FOR THE FILLING
- 400g rhubarb
- a pinch of ground star anise
- a pinch of ground ginger
- 150g golden caster sugar
- 1 orange , zested
FOR THE CRUMBLE
- 150g plain flour
- 150g butter
- 100g porridge oats
- 150g demerara sugar
- a pinch of ground cinnamon
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Plus chillingIngredients
FOR THE PASTRY
- 225g plain flour
- 100g butter
- 25g golden caster sugar
- 1 egg (plus 1 extra, beaten for glazing)
- 1-2 tbsp milk
FOR THE FILLING
- 400g rhubarb
- a pinch of ground star anise
- a pinch of ground ginger
- 150g golden caster sugar
- 1 orange , zested
FOR THE CRUMBLE
- 150g plain flour
- 150g butter
- 100g porridge oats
- 150g demerara sugar
- a pinch of ground cinnamon
PER SERVING
628 kcalories, protein 9.3g, carbohydrate 88.2g, fat 29 g, saturated fat 17g, fibre 3.5g, salt 0.55 g
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22 January 2010
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24 January 2010
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