This is a quick and easy tart, recipe from Scandi Foodie, once again.
50g butter, melted
1 tsp vanilla extract
150g plain flour, sifted (as always, I use Orgran wheat free flour)
100ml pouring (light) cream (I substituted this for a half-half milk and greek yoghurt mixture)
1 bunch rhubarb, peeled and cut into 2cm cubes – place this in a bowl with 2tbsp raw sugar and leave to sit while preparing the rest
Whisk the eggs and sugar until light and fluffy.
Stir in melted butter and vanilla.
Stir in flour and finally the cream.
Mix well and pour into a greased tart tin (24cm).
Spoon the rhubarb on the dough and press lightly into the dough to prevent it from drying out
Bake in 175C for about 20 minutes.
Serve warm from the oven with custard, cream or greek yoghurt
N.B. Next time I think I would add 1/3 of the chopped rhubarb into the batter before pouring into the tart case and then top with the rest of the rhubarb.
Categories: Recipes, Sweet
Tags: rhubarb, tart
After a failed first attempt at pecan pie, I was determined to fix my mistakes and went on the hunt to create the perfect pie!
I used Gary Mehigan’s sweet pastry recipe and a modification of another filling I found online to come up with the following:
~ 125 softened butter
~ 30g icing sugar
~ 240g plain flour
~ pinch salt
~ 1 egg
Process butter in a food processor until creamy
Add the icing sugar and whiz until combined
Add the flour and salt and process until crumby
Add the egg and process for about 2 minutes until it comes together in a ball
Remove, wrap in glad wrap and refrigerate for 30 minutes
Roll pastry out between 2 sheets of baking paper until it is about 3mm thick
Place over a 28cm tart tin and shape to fit
Place sheet of baking paper and either rice or baking beans on top and blind bake for 15-18 mins at 160C
I took the paper and rice/beans out and returned the pastry to the oven for the last 5 further minutes to ensure the base was cooked
Allow to cool a little before adding the filling
~ 3 eggs, beaten
~ 125g golden syrup
~ 175g soft brown sugar
~ 40g unsalted butter, melted
~ 1 tsp vanilla extract
~ pinch of cinnamon
~ pinch of mixed spice
~ 200-250g pecans, lightly toasted in a pan and chopped roughly
Beat the eggs in a bowl, add the rest of the ingredients (except the pecans) and whisk until thick
Scatter the pecans in the pastry case and carefully pour over the egg/sugar mixture until it almost reaches the top of the pastry case
Bake for 20-25 minutes at 160C until you can shake it gently without is wobbling in the middle (it may slightly rise and crack around the edges, but this will sink back in once cooled)