WHAT TO EAT TONIGHT

Rhubarb, orange and ginger free-form tart

Sweet and sour fruits in lightly spiced pastry make for a perfectly balanced winter pud

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Sweet and sour fruits in lightly spiced pastry make for a perfectly balanced winter pud

Posted

  • Serves 6–8
  • Preparation time 30 minutes (plus one hour in fridge for pastry)
  • Cooking time 50 minutes
  • 500g forced rhubarb, cut into 3–4cm batons
  • 2 pieces of stem ginger, cut into thin matchsticks, plus 3 tbsp of syrup from the jar
  • Flesh of 1 orange, cut into 2–3cm chunks
  • 50g golden caster sugar
  • 50g ground almonds
  • Ice cream, double cream or custard, to serve
  • For the pastry
  •  
  • 250g spelt flour, plus extra for dusting
  • 130g cold salted butter
  • 1 heaped tsp ground ginger
  • 70g icing sugar
  • 1⁄2 tsp sea salt
  • Grated zest of 1 orange
  • 2–4 tbsp cold milk
  1. To make the pastry, combine the flour, butter, ground ginger, icing sugar and salt until the mixture resembles breadcrumbs – you can do this with your fingertips or in a food processor with the pulse setting. Add the orange zest and two tablespoons of the cold milk and press together to form a ball of dough. Use an extra one to two tablespoons of milk if necessary.
  2. Push the pastry into a disc 2-3cm thick, wrap completely and refrigerate for at least one hour, ideally more. Put the rhubarb batons, stem ginger and orange into a bowl, scraping any juice from the orange on top. Add the caster sugar, mix and leave to macerate for 10 minutes or so.
  3. Preheat the oven to 180C fan/200C/400F/gas mark 6 and line a large baking sheet with greaseproof paper, using a smudge of butter to secure it in place.
  4. Unwrap the pastry and roll it out on a lightly floured surface into a rough 2-3mm thick circle. Trim the edges with a knife, then lift the pastry on to the lined baking sheet by rolling it onto a floured rolling pin, and flopping it flat on to the sheet. Spoon the ground almonds into a circle in the middle of the pastry, leaving a 4-5cm border between the almonds and the edge of the pastry.
  5. Arrange the fruit on top of the almonds (but none of the residual liquid), then create sides for the tart by turning the pastry up, towards and a little over the fruit in six or seven moves.
  6. Bake the tart towards the top of the oven for 50 minutes, until the pastry is golden and firm, and the rhubarb pink and soft. While the tart is baking, mix the stem ginger syrup with any residual macerating juices. Remove the tart from the oven and brush the syrup over the pastry and the fruit to give it a pleasingly sweet and spicy sheen before slicing and serving with ice cream, double cream or custard.

Recipe extracted from The Borough Market Cookbook

Recipe extracted from The Borough Market Cookbook

by Ed Smith

Published by Hodder & Stoughton

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Tagged in:
tart
Pastry
Vegetarian

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