Tarten Riwbob Rhubarb Tart Welsh Recipes

Steps:

• Line a plate or shallow tin with half the pastry.
• Fill with fruit, cover with sugar and add a little water.
• Cover with the rest of the pastry and bake for 45 minutes.
• Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
• All kinds of plate tarts with pastry top and bottom are popular in Wales.
• Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
• Croeso Cymreig.

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

Steps:

• Heat oven to 375*.
• Trim and cut rhubarb into 3/4" long pieces, place in a shallow ovenproof dish and pour the sugar over the rhubarb and toss it all together so the sugar's well dispersed. Cover with foil and bake about 45 min or until tender. When you remove the rhubarb, slip a baking sheet in the oven. When rhubarb is cool, strain and reserve juice.
• Meanwhile, make the pastry. Using a food processor, mix the dry ingredients, then add butter and cheese and pulse to make a crumbly mixture. Bind with the cream, pulsing sparingly. Let pastry rest in the refridgerator at least 20 min before lining your tart pan. After you've rolled the pastry out between plastic wrap and lined the pan with it, put it back in the refriderator for another 20 minute
• Remove from refridgerator and line with foil. Fill pastry shell with dry or baking beans and put on the sheet in the oven for 15 minute.
• Gingerly remove beans and foil, keeping in mind their heat, and cook a further 5 min or until it's turning golden brown and is cooked through. Leave to coolon a wire rack.
• When you want to assemble the tart (you cando the steps above a good couple days in advance, though keep cooked and colled flan case in an airtight container), reduce about 6 tbsp of the juice to a syrup by boiling it robustly in a small saucepan. Don't leave the pan unattended, though, as the juices will become thickly syrupy in a matter of minutes.
• Now for the filling: using a whis, soften the cream cheese, then add the cream, whipping until it has mixed well and thickened slightly. Take care not to overbeat - this must be volumptuous and undulating. Add the sugar and muscat or rum, stir to a soft marscapone consistency, then fill the pastry shell with it. Top with the strained rhubarb pieces, then drizzle over your puce-pink glaze.

Steps:

• Preheat oven to 400 degrees with rack in the middle.
• Stir together oj, lime juice and sugar in a bowl.
• Add rhubarb and let stand, stirring occasionally, 10 minutes.
• Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 11X7 inch rectangle on a lightly floured surface with a floured rolling pin.
• Arrange pastry rectangles side by side on an ungreased large baking sheet.
• Make a 1/2 inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through).
• Prick pastry inside border all over with a fork.
• Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
• Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
• Repeat with remaining pastry and rhubarb.
• Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
• Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
• Transfer tarts to a rack.
• Brush rhubarb and pastry with glaze and sprinkle with zest.
• Suggested accompaniment vanilla ice cream.

Steps:

• Press the pie crust into a tart pan.
• In a bowl, toss the remaining ingredients together.
• The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
• Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
• Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.

Steps:

• Prepare a 10-inch tart pan with removable sides.
• To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
• Add in the cold butter and process until the texture of coarse meal.
• Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
• Gather dough into a ball.
• Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
• Pierce crust all over with a fork.
• Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
• For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
• Remove from heat.
• Mix in almonds, sugar and cinnamon.
• Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
• If you are making this a day ahead, cover and refrigerate.
• For the filling: set oven to 375 degrees.
• In a bowl toss the rhurbarb, flour, sugar and lemon zest.
• Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
• Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
• Remove from oven and reduce temperature to 350 degrees.
• Spoon the rhurbarb filling into the warmed crust.
• Crumble the streusel over the filling.
• Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
• Cool tart on a rack for 30 minutes.
• Serve warm or at room temperature.
• Delicious!