Rhubarb and Apple Tart Ingredients:
Pastry 2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1/2 tsp (2 mL) cider vinegar
6 tbsp (75 mL) ginger beer
Topping
1 2/3 cups (400 mL) icing sugar
1 1/3 cups (315 mL) all-purpose flour
11/4 cups (300 mL) unsalted butter, chilled and diced
Filling
6 Cortland apples, peeled and sliced
4 to 6 stalks of fresh rhubarb, cut into 1-inch chunks, or 10-oz (283-g) package frozen rhubarb
6 tbsp (75 mL) all-purpose flour
1 1/2 tsp (7 mL) cinnamon
1 cup (250 mL) granulated sugar
1 tsp (2 mL) lemon juice
1 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) cider vinegar
6 tbsp (75 mL) ginger beer
Topping
1 2/3 cups (400 mL) icing sugar
1 1/3 cups (315 mL) all-purpose flour
11/4 cups (300 mL) unsalted butter, chilled and diced
Filling
6 Cortland apples, peeled and sliced
4 to 6 stalks of fresh rhubarb, cut into 1-inch chunks, or 10-oz (283-g) package frozen rhubarb
6 tbsp (75 mL) all-purpose flour
1 1/2 tsp (7 mL) cinnamon
1 cup (250 mL) granulated sugar
1 tsp (2 mL) lemon juice
1 tsp (2 mL) vanilla extract
Directions:
For the pastry, place flour, salt and butter in a food processor and blend until fine. Add vinegar and ginger beer and pulse until dough comes together. Gather into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
For the pastry, place flour, salt and butter in a food processor and blend until fine. Add vinegar and ginger beer and pulse until dough comes together. Gather into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
Place topping ingredients in blender and blend till chunky. Set aside.
For filling, peel and slice apples into a bowl with lemon juice and vanilla. Toss with rhubarb, sugar and cinnamon. Add flour, tossing until all is coated.
For filling, peel and slice apples into a bowl with lemon juice and vanilla. Toss with rhubarb, sugar and cinnamon. Add flour, tossing until all is coated.
Preheat oven to 375°F (190°C).
Remove pastry from fridge. Roll out pastry and press into the sides of a fluted 10-inch tart pan. Trim around edges. Add filling. Sprinkle with crumble topping.
Place tart on a baking sheet. Bake 45 minutes to 1 hour until topping is golden and filling is bubbly, allow to cool.
Serve with vanilla ice cream or whipped cream.
Remove pastry from fridge. Roll out pastry and press into the sides of a fluted 10-inch tart pan. Trim around edges. Add filling. Sprinkle with crumble topping.
Place tart on a baking sheet. Bake 45 minutes to 1 hour until topping is golden and filling is bubbly, allow to cool.
Serve with vanilla ice cream or whipped cream.
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