Rhubarb Tart is a delightful and classic Irish dessert that beautifully balances the tartness of rhubarb with the sweetness of a light shortbread crust. It’s a perfect dessert to enjoy during the rhubarb season and is a favorite in many Irish households.
Ingredients:
- For the Tart Crust:
- 200g (7 oz) all-purpose flour
- 100g (3.5 oz) cold unsalted butter, cubed
- 50g (1.8 oz) sugar
- 1 egg yolk
- 1-2 tablespoons cold water
- For the Rhubarb Filling:
- 500g (1.1 lbs) rhubarb, chopped
- 150g (5.3 oz) sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- Zest of 1 orange
Instructions:
- Prepare the Tart Crust:
- In a large bowl, mix the flour and sugar. Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
- Add the egg yolk and 1-2 tablespoons of cold water. Mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Rhubarb Filling:
- In a bowl, combine the chopped rhubarb, sugar, flour, ground cinnamon, and orange zest. Mix well to coat the rhubarb evenly.
- Assemble the Tart:
- Preheat your oven to 180°C (350°F).
- Roll out the chilled dough on a lightly floured surface to fit your tart tin. Transfer the dough to the tart tin, pressing it into the sides. Trim any excess dough.
- Spread the rhubarb mixture evenly over the crust.
- Bake the Tart:
- Bake in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the rhubarb is tender.
- Serve:
- Allow the tart to cool slightly before serving. It can be enjoyed warm or at room temperature, often accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
This traditional Irish Rhubarb Tart is a perfect blend of sweet and tart flavors, making it a wonderful dessert for any occasion.