Roast Rhubarb Crumble Tart

Roasted Rhubarb Crumble Tart

  • Difficulty: fairly easy
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From January until early Spring, Yorkshire Forced Rhubarb is available, so, make the most of it. Crumble is, perhaps the first dessert to spring to mind, maybe a pie? But, why not combine both with this Roasted Rhubarb Crumble Tart? Sheer heaven on a plate if you ask me.

In a bit of a rush then use readymade pastry, in a baking mood then follow my tried-and-tested foolproof recipe.

Roasted Rhubarb Crumble Tart makes a great dessert or a slice (or two) with a cuppa for a well-deserved treat. 

Ingredients

450g Yorkshire forced rhubarb

2 tbsp soft, brown sugar

3 tbsp orange juice

Crumble:

180g plain flour

115g cold butter

Pinch salt

55g light Muscovado sugar

Pastry:

500g rich or sweet shortcrust pastry

1 egg, separated (reserve the yolk for the custard)

Custard:

3 large, free-range eggs and 3 egg yolks

55g caster

1 tbsp cornflour

200 ml double cream

100 ml milk

1 vanilla pod

Directions

Preheat the oven to 175C/ 350F/ Gas 4

Rhubarb:

Cut the rhubarb into 3cm lengths and put onto a baking tray. Sprinkle the sugar and orange juice over, cover with tin foil and roast in the oven for 10 minutes. Have a peek and make sure the rhubarb is not collapsing, it if looks in danger of doing so, remove from the oven and proceed. It will finish any cooking in the pie.

Leave to cool for a few minutes then pop the rhubarb carefully into a sieve and leave to drain off excess juice over a bowl while you continue with the pie.

 Crumble:

Rub together the flour, butter, sugar and salt until the mixture resembles rough sand. Pop this into the fridge to chill down.

Preheat the oven to 200 °C / 400 ° F / Gas 6

Pastry:

Roll out the pastry on a lightly floured surface to around 5mm thick (thickness of a pound coin).

Grease 21cm deep tart tin with a little butter then line with the pastry then prick the base with a fork and put the tart into the fridge to chill for 15 minutes.

Line with baking paper then fill with baking beans or rice and cook until the pastry is a pale golden colour.

Remove the paper, beans or rice and lightly brush the pastry case with egg white, cook for 5 minutes. Leave to cool.

Custard:

Split the vanilla pod into two lengthways and place into a saucepan with the cream and milk and bring to a very gentle simmer (the surface of the milk should be barely moving.  

Mix the whole eggs, egg yolks, sugar and cornflour in a large baking bowl and continuously whisking pour in the warm cream ever so slowly and try not to rush this.

Pour the mixture back into the saucepan and once more gently warm the mixture while stirring. stir. Once thickened remove from the heat, take the vanilla pod out and leave to cool

Pour the custard into the cooled pastry case. Lay the rhubarb pieces on the surface and using a clean finger, ever so gently press them into the custard.

Sprinkle the cold crumble onto a baking sheet and bake both in the same oven for 15 minutes.

Once cooked, sprinkle the crumble onto the tart and serve the Roasted Rhubarb Crumble Tart with the rhubarb juices if there are any.