Apple and Rhubarb Crumble Tart

Back at home, I see Rhubarb in the markets from time to time. I've always been intrigued by how they tastes like, and imagined them to taste like beetroot for some reason. The chance to cook/bake with them never come round, so when I saw them in the markets here, I knew I had to get some.

Tasting them raw was shocking for the first time! There I was expecting a subtle sweetness akin to that of beetroot, yet they were tart like lemons! The discrepancy was a little too jarring. I love tartness in my sweets, but since I'm preparing them for the first time, I reckon I should mix it up with other fruits and start with something mellower. Sooo... I went fumbling about the internet and found the below recipe. Apples and Rhubarb is such a delightful combination; it might just become my next favorite pairing! I do regret not adding more rhubarb in the filling and miss its tartness! If like me, you enjoy a good punch of sourness to pucker up your orifice, add more rhubarb!

Apple and Rhubarb Crumble Tart (makes 4x 10cm tarts)

(recipe from taste.com.au)

Filling

320g     Granny smith apples, peeled, cored, cubed

170g     Rhubarb, trimmed, cubed

  70g     Sugar

Crumble

 50g     Butter, softened

 55g     Brown sugar

 75g     Plain flour

 50g     Rolled oats

2.5g     Ground cinnamon 

Sweet Crust recipe or your preferred recipe

Optional (to serve)

Double cream

Fresh fruits

or even better, a huge scoop of Vanilla Ice cream

Preheat oven to 190ºC

1. Prepare sweet crust pastry according to recipe, blind bake and let cool slightly. 

2. Place apples, rhubarb and sugar in a large saucepan and cook gently over medium-low heat, stir occasionally. Cook for about 10 mins or until the fruits have released their juices and are just tender. Remove from heat. Taste and add more sugar if needed.

3. Place ingredients for crumble in a food processor and give it a few quick pulse. A few remaining larger chunks of butter is fine. Or if not using food processor, simply place all ingredients in a medium bowl and use your fingertips to rub the butter into the mixture until just combined.

4. Spoon the apple rhubarb mixture evenly among the pastry cases, top generously with crumble mixture.

5. Return to oven and bake for 8-10 mins or until the crumble is golden brown and crisp. Serve warm or at room temperature, topped with a dollop of double cream, if desired. I had mine with fresh strawberries and it was absolute yums!

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Basic Sweet Crust Pastry

Sweet crust pastry, sometimes known as sweet flan pastry, sweet shortcrust or just sweet pastry, is the sweeten counterpart of Shortcrust pastry. While the latter can be used for all tarts, pies and quiches applications, sweet crust will be able to provide a more cohesive or complimentary taste for some of the sweet and/or fruity ones.

Like the Shortcrust pastry, once I tried Mr. Gordon Ramsay's recipe, there's no need to look elsewhere for another one.

Sweet Crust Pastry (makes about 500g)
 250g     Plain Flour, sifted

    90g     Sugar

  125g     Butter, unsalted, softened, diced

      1       Large Egg

Preheat oven to 190ºC

1. Whizz butter and sugar in a food processor till just combined. Add in the egg and whizz for 30 seconds. Add in the flour and process for a few seconds till the dough just comes together.  (Add a tablespoon of water if the dough seems too dry)

2. Knead lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 mins before using.

3. Roll out the chilled pastry on a lightly floured surface to about 5mm thick and using a parchment paper to prevent the dough from sticking to the rolling pin. You have to roll it bigger than the tart pan or pie dish it is going to line.

4. Roll the rolled pastry onto the rolling pin, lift it over the pan and unroll it into the pan. If some parts of the dough tears up, just patch it up with the excess. Chill for at least 30 minutes.

5. Line pastry with foil/parchment paper, fill with pie weights (aka baking beans), rice or just beans. Bake blind for 10-20 minutes (depending on size) till the sides are lightly golden.


6. Remove the foil/parchment paper and weights, return to oven for another 5 minutes until the base is golden with no uncooked patches left. If not using pie weights, prick the bottom and sides of the pastry with a fork, bake till the pastry turns a slight golden with no uncooked patches.

7.  Remove from oven and cool slightly or completely according to what your recipe says.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.