SCJ_May19

Rhubarb Crumble Tarts

Tom Kitchin, chef & proprietor, The Kitchin, Edinburgh
Serves: 4
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Ingredients

  • Pastry
  • 250g plain flour, plus extra for dusting
  • 50g icing sugar
  • 150g unsalted butter, in pieces
  • 1 free range medium egg
  • 1 free range medium egg yolk, lightly beaten
  • Rhubarb filling
  • 6 rhubarb stalks – de-strung, cut into 1cm lengths
  • 180g sugar, or to taste
  • 1 orange juiced and zest finely grated
  • Crumble topping
  • 250g plain flour
  • Pinch sea salt
  • 200g cold unsalted butter, in pieces
  • 200g soft light brown sugar
  • 75g rolled oats (or oatmeal)
  • Few drops pink food colouring
  • Lemon thyme or shredded mint to finish (optional)

Method

  1. For the pastry
    - Sift the flour and icing sugar into a food processor. Add the butter and pulse until breadcrumbs. Add the whole egg and pulse until the dough comes together
    - Knead, and flatten into a round
    - Wrap in cling film and chill for 30 minutes
  2. For the rhubarb filling
    - Put the rhubarb into a heavy-based saucepan with the sugar, orange zest and juice
    - Bring to a simmer, lower the heat and cook gently for 10-15 minutes
  3. For the crumble topping
    - Sift the flour and salt into a bowl. Add the butter until the mixture resembles coarse crumbs. Stir in the brown sugar, oats and a little food colouring
    - Cover and chill for 20 minutes

  4. To assemble
    - Roll out the pastry to a 3-4mm thickness and use to line 4 individual flan tins (7.5cm in diameter and 2.5cm deep)
    - Refrigerate for 15 minutes before baking at 180°C/Gas 4
    - Line the pastry cases with baking parchment and add a layer of baking beans. Blind bake for 10 minutes, then remove the paper and beans and bake for a further 10 minutes
    - Remove the paper and beans and brush the inside of the hot pastry cases with the beaten egg yolk to seal. Set aside on a wire rack
    - Scatter the crumble on a baking tray and bake for 6-8 minutes
  5. To finish
    - Warm the rhubarb compote, if necessary, and use to fill the tart cases
    - Scatter the crumble evenly over the surface. Sprinkle with herbs or leave plain
    - Serve with a scoop of vanilla ice cream or pouring cream
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