Rhubarb & Blood Orange Tart

This dish has a bit of form. It started as my sister-in-law, Dilou’s lemon tart, which, as far as I am concerned is the pinnacle of the lemon tart universe. Far superior to those heavy-gravity, lemon-flavoured custards. To me there is a philosophical contradiction between the clean austerity of the lemon and the gross richness of the custard base. I prefer the piercing intensity of Dilous thin butter, egg and lemon filling. But I know that I am in the minority here.

To move on, I always welcome blood oranges, or blush oranges as they tend to get called in these deeply sensitive days. They come right at the end of the orange season. Their colour is a delight and their flavour huskily different from the oranges that precede them. Their arrival coincides with that of rhubarb, and as rhubarb and orange is a well tried combo, I came up with this tart, which seemed to go down pretty well.

Incidentally, you may do this already, but grating chilled butter into the flour is the single greatest innovation in my pastry making career. Another thing I owe to my brilliant sister-in-law. It makes distributing the butter quicker and easier, and speed is of the essence when making mastry. Use a coarse grater.

For a 24 cm tart

Pastry 

150g butter

70g chilled butter

50g icing sugar

6 tbsp (approx) cold water

Sift the icing sugar and flour together into a bowl. Grate the chilled butter into the flour/icing sugar. Mix rapidly with finger tips until you have a granular texture. Add water tablespoon by table spoon until you have a fine, firm dough, Wrap in cling film and chill for at least an hour.

For the filling

 2 tbsp caster sugar

2 whole eggs

juice of 1 ½ blood oranges

juice and grated peel of 1 lemon

120g butter

4 good sticks of rhubarb

Whizz the eggs and sugar together until frothy. Melt the butter. Add the juices and grated peel to the eggs and sugar. Whizz and while whizzing, pour in the melted butter.

 Cooking

Turn on oven to 180C/350F/Gas 4. Roll out the pastry and line the 25 cm tart tin. Cover with baking parchment or greaseproof paper, weight  with baking beads, or, in my case, chickpeas, and bake for 15 minutes to set the pastry. Remove the baking parchment/greaseproof paper and the beads/chickpeas. Pour in the blood orange/egg/butter/sugar mix. Cut rhubarb sticks into short lengths and arrange decoratively on top. Bake for a further 30-40 minutes. Dust with more icing sugar before serving.

[NB. The pic at the top is of the tart before cooking.]

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About Matt

Food writer, television presenter and big eater.
This entry was posted in Eating In. Bookmark the permalink.

4 Responses to Rhubarb & Blood Orange Tart

  1. rebecca says:

    lovely tart great spring combination 🙂

  2. Greedy Rosie says:

    Nice tip with the grating of the butter – I’m just learning to make good pastry at the moment (which is making me a bit fat), so ‘ll try it next time

  3. jon hawkins says:

    here is tip. lightly poach rhubarb first . filling ,chop butter roughly place in bowl with butter sugar eggs and orange whisk over heat untill melted pour over rhubarb etc.

  4. Lester Fontayne says:

    Your crust gives new meaning to the term “all butter pastry”. ;o)

    I’m a bugger for a lemon tart… any chance of Dilou’s recipe of which you speak?

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