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rhubarb is a tough to be imaginative with at times; it’s long fleshy petioles sprouting from allotment grounds at an alarming rate leave you left with plenty of crop, but a trifle less ideas. Usually I am baffled with how to use these ruby red, tall, slender stalks in my baking but the arrival of spring sunshine made me crave summer fruits in copious quantity. I am a blueberry / raspberry / strawberry / cranberry fiend so pairing them with punnets of juicy pink raspberries seemed just right alongside the blue skies and golden sunlight cascading upon the concrete blocks of London.
The dough was super easy to make and after worrying that it might not have that delicate sweetness (that in my opinion, all “sweet” doughs should have), I secretly added a little more sugar if only to complement the sharp tartness of the rhubarb. This dessert was by and large, an alternative to the standard British crumble that we all love dearly; that we cram into our mouths even though we know that our full Sunday roast has been quite sufficient. The pudding that is “justified” by our morning runs or gym workouts; our cheat meal of the week.
I could not wait to photograph this bake since the wonderful Prunelle Grise was kind enough to give me some beautiful French linen tea towels on my last visit, which I am exceptionally grateful for. I wanted to use all of them in one go but of course, less is more and simplicity is key… A special thanks to Madame Prunelle for these beautiful gifts!
Without further a do, put your feet up, grab a slice of tart and relax. After all, it is the weekend.
Rhubarb and Raspberry Tart
1 1/2 cups all purpose flour
3 tbsp granulated sugar
1/4 tsp salt
10 tbsp cold unsalted butter, cubed
5 – 7 tbsp ice water
3/4 cup granulated sugar
2 tbsp purpose flour
1 pint (12 oz) fresh raspberries
2 cups fresh rhubarb, chopped
1 tbsp lemon juice
1/3 cup oats
2 tbsp all purpose flour
1 1/2 tbsp cold unsalted butter, chopped
1. In a medium bowl, combine the flour, sugar, and salt. Using your fingertips, rub the butter in lightly until the mixture resembles breadcrumbs.
2. Drizzle in 1 tbsp of ice water at a time (I only needed 2tbsp) and mix until the dough just comes together, being careful not to overwork. Do not exceed 7 tbsp of water. Place the dough onto a work surface, shape it into a flat 6-inch disk and wrap it with plastic wrap. Chill for at least 1 hour.3. Preheat the oven to 350°F / 180C Fan and place the rack in the middle of the oven.
4. In a small bowl, combine 3/4 cup sugar and 2 tbsp flour. In a large bowl, toss the raspberries and rhubarb with the flour sugar mixture and 1 tbsp of lemon juice. Let the fruit sit on the counter until you are ready to fill the tart.
5. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened. Roll the dough into a 1/4 inch thick circle, slightly larger than the tart pan. Press the dough into the tart pan with your fingers, and trim away any excess. Make a few pricks in the base of the tart with a fork. Place the dough into the freezer and chill for 15 minutes.
6. Remove the tart shell from the freezer. Drain the excess juice from the berries. Fill the tart shell with the berry mixture.
7. In a small bowl, crumble the butter into 1/3 cup oats, and 1 tbsp flour. Sprinkle onto the tart.
8. Place the tart pan onto a baking sheet and into the oven.
9. Bake for 45 – 50 minutes, until the crust is brown and the filling is bubbly.
10. Remove from the oven and let cool. Place in the fridge overnight, to help the fruit set. Remove the next day and slice. Can be stored in the fridge for 4 days.
Recipe from Flourishing Foodie