Rhubarb and Orange Tart
Recipe and photography by Evangeline Harbury
Ingredients
Pastry:
125g plain flour
Pinch salt
50g butter, cold and cubed
50g icing sugar
1 large egg
Zest of half an orange
OR 1 packet of shortcrust pastry and put the orange zest in the filling instead
125g ground almonds
1 large egg
1/2tsp vanilla bean paste
75g caster sugar
50g soft butter
Pinch salt
300g rhubarb
2tbsp orange marmalade, warmed
Instructions
Preheat the oven to 180c fan.
Make your pastry by rubbing the butter into the flour, salt, and sugar between your fingertips until it kinda looks like breadcrumbs. Stir in the orange zest. Add the egg and work into a smooth ball of pastry. Leave to chill for half an hour, then roll out to fit a 20cm tart tin. Prick the base, fill with baking beans and bake at 180c for 15 mins. Then remove the baking beans and bake for a further 5 mins.
Cut your rhubarb! You can be an obsessive compulsive loony, or you can just chop it into chunks and throw it on all rustic like. It really doesn’t matter, and the latter is probably better for your mental wellbeing.
Make the filling by creaming almonds, egg, vanilla, sugar, butter and salt together with a wooden spoon. Spoon onto the cooled tart base and spread out. Lay the rhubarb on top of the filling and then brush with orange marmalade.
Reduce the oven temperature to 160c fan and then bake the tart for 35-40 mins.
