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08 Feb 2008

rhubarb and angelica tart

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Categories: Aga Recipes
Author: Admin

rhubarb and angelica tart


rhubarb and angelica tart

3 large egg yolks
50g caster sugar
1 tsp comflour
300ml single cream
450g rhubarb trimmed and cut into 50mm lengths
1 angelica leaf roughly torn
3 tbsp demerara sugar

Pastry:
75g butter
150g plain flour
1 tbsp sugar
cold water

Rub the butter into the flour for the pastry.
Stir in the sugar then mix the crumbs to a firm dough with cold water.
Roll out the pastry nn a lightly floured surface and use it to line a shallow 225 to 250mm loosebottomed flan tin.
Chill the pastry for at least 20 minutes.
Prick the base of the pastry all over
with a fork then line with greaseproof paper and baking beans.
Cook on the floor of the roasting ovenfor 15 minutes then carefully remove the paper and beans and cook for a further 5 minutes until the base has dried out.
Blend the eggs yolks with the sugar and cornflour to make a smooth paste. Heat the cream on the simmering plate until almost boiling then pour it on to the eggs stirring all the time.
Rinse the pan out with cold water then return the custard to it and heat on the simmering plate stirring all the time until the mixture has thickened but not boiled. Pour the custard into the pastry case and allow it to cool while preparing the rhubarb.
Poach the rhubarb with the angelica leaf in a pan of just simmering water on the simmering plate for 8 to 10 minutes the rhubarb pieces should retain their shape.
Remove the rhubarb pieces from the water with a perforated spoon and arrange them over the custard then scatter them with the dcmerara sugar just before seeing.

I love rhubarb the herald of spring especially when cooked with a few angelica leaves which takes away some of the tartness of the fruit. The rhubarb is lightly poached and then covered with brown sugar which could be quickly caramelised with a blow torch

Serves 6


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