<\/strong><\/em><\/p>\n

\n

It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I\u2019ve made a simple rhubarb version. You don\u2019t even need a tin to make it \u2013 that\u2019s where its rustic charm comes from. It features perfectly crumbly, egg-free pastry and a gently tangy rhubarb filling with a hint of orange. Absolutely delicious! Do also try my other tart recipes.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 1\u00bc cups plain flour<\/li>\n
• 125 g cold butter, diced<\/li>\n
• 2 tablespoons icing sugar<\/li>\n
• a pinch of salt<\/li>\n
• 3 tablespoons ice-cold water<\/li>\n<\/ul>\n

  Sift the flour into a bowl, add the butter and rub (or chop with a knife) until the mixture resembles fine crumbs. Add the icing sugar, salt and water, then quickly bring the dough together (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 1 hour.<\/p>\n

  Ingredients for the rhubarb filling:<\/span><\/p>\n

  \n
  • 500 g rhubarb<\/li>\n
  • 5 tablespoons sugar<\/li>\n
  • finely grated zest of \u00bd an orange<\/li>\n
  • 1 teaspoon lemon juice<\/li>\n
  • 1\u00bd tablespoons plain flour<\/li>\n
  • 1 tablespoon ground almonds<\/li>\n<\/ul>\n

    Cut the rhubarb stalks into 2 cm pieces (no need to peel). Place in a bowl, add the sugar, orange zest and lemon juice. Mix well and leave to sit for 1 hour. After this time, drain off the excess juice and toss the rhubarb with the flour until evenly coated.<\/p>\n

    Roll out the chilled pastry into a rough circle, about 30 cm in diameter. Transfer to a flat baking tray lined with baking parchment. Sprinkle the pastry with ground almonds, leaving about a 5 cm border around the edge. Spoon the rhubarb filling into the centre, then fold the edges of the pastry over the filling. Don\u2019t worry about making it perfect \u2013 that\u2019s part of its rustic appeal.<\/p>\n

    Bake at 200\u00b0C for about 35 – 40 minutes, until the filling is bubbling and the pastry is golden (you can reduce the temperature to 180\u00b0C halfway through baking). Remove from the oven, allow to cool slightly on the tray, then transfer to a serving plate.<\/p>\n

    Serve warm if you like \u2013 it\u2019s especially good with a scoop of vanilla ice cream.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I\u2019ve made a simple rhubarb version. You don\u2019t even need a tin to make it \u2013 that\u2019s where its rustic charm comes from. It features perfectly crumbly<\/p>\n","protected":false},"author":1,"featured_media":6443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,35],"tags":[136,92,124,122],"duration":[],"tag_group":[],"class_list":["post-6442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-tarts-and-tartlets","tag-almonds","tag-egg-free-recipe","tag-orange-mandarine","tag-rhubarb"],"acf":[],"yoast_head":"\n