Imagine a dessert that captures the essence of a perfect British summer in every single bite - a tantalizing combination of tart rhubarb and delicate elderflower that will transport your taste buds to the lush countryside. This Rhubarb and Elderflower Tart is not just a dessert; it's a culinary journey that blends traditional pastry-making techniques with the most vibrant seasonal flavors. Whether you're a seasoned baker or a curious home cook, this recipe promises to impress and delight, turning an ordinary afternoon into an extraordinary gastronomic experience.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 300g shortcrust pastry
- 600g rhubarb, trimmed and chopped
- 150g sugar
- 3 tbsp elderflower cordial
- 2 eggs
- 100g ground almonds
- 50g butter, melted
Instructions
- Preheat your oven to 180°C (350°F). This will ensure that the oven is hot enough to cook the tart evenly.
- Roll out the shortcrust pastry on a lightly floured surface to about 3mm thick. Carefully transfer the pastry into a 23cm (9-inch) tart tin, pressing it into the edges. Trim any excess pastry hanging over the edges.
- Prick the base of the pastry with a fork to prevent it from puffing up during baking. Place a piece of parchment paper over the pastry and fill it with baking beans or rice. This will help keep the shape of the pastry while it bakes.
- Bake the pastry in the preheated oven for 15 minutes. After 15 minutes, carefully remove the parchment paper and baking beans, and return the pastry to the oven for an additional 5-10 minutes until it is lightly golden. Remove from the oven and let it cool.
- While the pastry is cooling, prepare the filling. In a large mixing bowl, combine the chopped rhubarb and 100g of sugar. Toss them together and let them sit for about 10 minutes to release some juices.
- In another bowl, whisk together the eggs, elderflower cordial, ground almonds, and melted butter until well combined. Add the remaining 50g of sugar and mix until smooth.
- Once the rhubarb has released its juices, drain any excess liquid to prevent the tart from becoming soggy. Then, fold the rhubarb into the egg mixture until evenly distributed.
- Pour the rhubarb and elderflower mixture into the pre-baked tart shell, spreading it out evenly.
- Bake the tart in the oven for 25-30 minutes, or until the filling is set and lightly golden on top. The edges should be firm, and a skewer inserted into the center should come out clean.
- Once baked, remove the tart from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Serve the tart warm or at room temperature, optionally dusted with icing sugar. It pairs beautifully with clotted cream or vanilla ice cream.
Tips
- Pastry Perfection: Always use cold butter and handle the pastry as little as possible to ensure a crisp, flaky crust.
- Rhubarb Moisture Control: Draining excess liquid from the rhubarb is crucial to prevent a soggy bottom. Let the chopped rhubarb sit with sugar to release juices, then drain thoroughly.
- Blind Baking Technique: Use ceramic baking beans or rice when pre-baking the pastry to maintain its shape and prevent shrinkage.
- Flavor Enhancement: For an extra flavor boost, consider adding a touch of vanilla extract to the egg mixture or zesting some lemon into the filling.
- Serving Suggestions: This tart is versatile - serve it warm for a comforting dessert or chilled for a refreshing summer treat. A dollop of clotted cream or vanilla ice cream elevates it to pure indulgence.
- Storage Tip: The tart can be stored in the refrigerator for up to 3 days, making it perfect for preparing in advance.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
