Rhubarb Chevron Tart
An Original Recipe by Lorraine Elliott
Preparation time: 1 hour (depending on how fast you are placing rhubarb too ;)) plus resting time
Cooking time: 1.5 hours
- 113g/4ozs. cream cheese
- 113g/4ozs. browned butter*
- 2 cups plain all purpose flour
- Pinch of salt
Frangipane Filling
- 125g/4.41ozs. butter
- 125g/4.41ozs. sugar
- 2 eggs
- 125g/4.41ozs. ground almonds
- 1 tablespoon plain flour
Rhubarb Topping
- 6 sticks of Rhubarb
- Zest and juice of 1 orange
- 3 tablespoons sugar
To brown butter, place in a saucepan and heat on medium to high heat until it turns brown and smells nutty. For this recipe, allow to solidify again in the fridge to become a firm butter.
Step 1 - Line a 30x20cms (12x8 inch) tin with parchment on the base and sides. Preheat oven to 190C/380F. Combine the ingredients in a food processor and blitz until it becomes a dough. Shape into a round, wrap in cling film and rest for 60 minutes.
Step 2 - Make frangipane by whisking butter and sugar until light and fluffy. Whisk in the eggs and fold in almonds and flour. Cover and set aside.
Step 3 - Cut the rhubarb diagonally into 2cm pieces or just under an inch. Then with each diagonal piece, cut in half horizontally. Toss with the orange zest, juice and sugar for 15 minutes.
Step 4 - When the dough has rested, roll it out thinly to fill the tin to the edges and up-you can leave some overhanging and fold it over the rhubarb. Line with foil pressing down on the corners and weigh down with baking weights. Bake for 45 minutes or until crisp and biscuitty. Cool for 15 minutes.
Step 5 - Spread with frangipane and then top with the rhubarb in a chevron pattern (leave most of the juice behind as it will make it quite wet). Bake for 30 minutes and dust with icing sugar.