Lockdown Tarte
Recipe created by Susan Jackson (@ourfrenchcountrychateau)
Rhubarb and raspberry tart
Ingredients
For the sweet pastry
350 grams flour
125 grams butter, cold and cubed
125 grams caster sugar
2 eggs + 1 yolk
1 pinch salt
For the filling
400 grams rhubarb, cut into 1cm pieces
200 grams raspberry jam
3 tsp cornflour
2 tsp water
Topping
1 egg, whisked
2 tbsp raw sugar
Method
For the pastry
Put the flour and salt into the bowl of the food mixer fitted with the paddle attachment. Add the butter and mix until just broken up. You will need to scrape down the edges of the bowl and paddle a few times to ensure there is no left over flour or butter that has not been incorporated.
Add the sugar and mix. Once evenly combined add the eggs and mix until just incorporated (until a dough forms). Fold onto a lightly floured work surface and use your dough scraper to lift off any loose pieces.
Form the dough into a rough rectangle. Fold in half, press down with your finger tips until a rough rectangle forms and repeat four times.
Shape it into a flat, circular disc and then wrap in parchment paper. Refrigerate for minimum 3-4 hours but preferably overnight.
For the filling
Place the raspberry jam and the rhubarb in a medium saucepan on medium heat. Cook until just bubbling without stirring to avoid breaking the rhubarb up.
Mix the cornflour and water in a small ramekin until the cornflour is dissolved. Add this to the rhubarb mixture and stir with a spatular until thick and paste like.
Place into a bowl and leave to cool - do not leave in the saucepan as the rhubarb will over cook. This is best to prepare the night before, leaving the rhubarb mixture to cool in the fridge over night.
The following day remove the pastry and leave to rest for 10-15 minutes (skip this step if the fridge is not very cold and the pastry is rather soft). Roll the pastry out to about 3mm thickness (roughly 50cm circle).
Roll the pastry around the rolling pin and carefully drape the pastry over the flan dish. Let the pastry fall into the tin* and carefully ease the pastry into the corners without pulling or stretching. Leave the pastry overhanging and press into the edges to cut off the excess. Place the pastry tin in the fridge to keep cool.
Using the left over pastry, cut out the toppings with your favourite cookie cutter. Re-roll and repeat until all the pastry has been used. For a medium star shape, you need at least 45 to cover the surface. You can also lattice with thin strips or use any other shapes you have on hand.
Remove the pastry and filling from the fridge. Add the cooled filling and evenly spread it across the base. Place the stars in a circular motion to cover the surface. Make sure you touch the stars to the edge of the base pastry to form a seal.
Brush with egg wash and sprinkle the raw sugar over the top.
Place in a pre-heated oven at 185℃ (fan forced) for 30-35 minutes on the middle rung.
Remove from the oven and leave too cool before cutting (best over night to set/cut better but a few hours is fine).
Note* Use a 28cm x 3cm round flan pie dish.
