Thursday 30 October 2014

Honey Rhubarb Tart

The long weekend at the farm afforded me the time and luxury of doing a little more baking. A quick rummage in Mum's garden and I turned up a big bunch of new seasons rhubarb. Having made so many things with apples over the last few months, it's great to have some alternative fruit to gather from the garden. For this recipe I decided to by-pass the refined sugar in favour of honey instead.  

While I was in the kitchen, someone was driving Nana around on the lawnmower.

Honey Rhubarb Tart

For the pastry:
1 cup flour
125g butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
3-4 tablespoons cold water

Sift the flour, cinnamon and salt together. 

Rub in the butter. You can use your fingertips or one of these handy little gadgets. 

I don't use a food processor for this recipe, as it tends to over mix the pastry.

Bind the pastry together using the cold water and form into a ball. 

Wrap in plastic food wrap and chill for about half an hour.

For the rhubarb filling:
8 or 9 large stalks of rhubarb
1/2 cup honey, plus an extra 2 to 3 tablespoons for spreading over the top of the tart.

Peel and slice the rhubarb into a range of lengths. 

Place into a large bowl and stir in the first measure of honey. 

Set aside, stirring occasionally, until the liquid has been released.

Preheat the oven to 180deg. C.

To assemble:
Roll out the pastry on a floured board or bench. 

Make it a little larger than the baking dish you intend to use.

Press the pastry into the baking dish. 

Drain the rhubarb and stand the slices up in the pastry lined dish. 

Trim the pastry from the edges of the tin and roll and tuck in the edges. 

Melt the extra measure of honey and drizzle over the tart. 

Bake for approximately 40 minutes until the pastry is golden brown and the rhubarb softened. 

We served ours with some natural yoghurt, but whipped cream or custard are also awesome! 

Happy baking! 

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