Thursday, June 3, 2010

Rhubarb Upside Down Tart


200 gms flour
100 gms unsalted butter
pinch salt
1/2 cup iced water with a squeeze of lemon juice
1 bunch rhubarb
1 cup castor sugar
1/3 cup water
Extra caster sugar
Butter to grease dish

Square or rectangular pyrex or similar baking dish.
Rolling pin etc..

  1. Put salt and flour in bowl.
  2. Rub in butter with fingertips until mixture resembles fine breadcrumbs. (Alternatively put flour, salt and butter in food processor and process. Put mixture into bowl
  3. Create well in centre of mixture and pour in small quantity of iced water.
  4. Pull mixture together and knead lightly, and not for long. *
  5. Put in plastic wrap and place in refrigerator.
  6. Grease cooking dish with butter.
  7. Combine sugar and water is small saucepan and place over medium heat.
  8. Continue to boil until mixture turns a brown caramel colour.
  9. Pour into baking dish, covering the surface evenly. (Being careful as mixture is very hot.)
  10. Wash and cut up rhubarb into 4cm pieces.
  11. Place side by side in cooking dish on top of caramel.
  12. After first layer sprinkle with castor sugar and cinnamon.
  13. Place second layer.
  14. Take pastry mixture out of freezer and place between two pies of plastic roll.
  15. Roll out until mixture is about 2-3 mm thick.
  16. Place over rhubarb and trim, making sure you leave enough pastry at edges as it will shrink.
  17. Place in oven (160 degrees) and cook for between 30 and 40 minutes.
  18. Allow to cool for a few minutes before tipping out onto square or rectangular serving dish. (You may want to pour off excess liquid and use this for serving.)
  19. Cut into squares and serve with fresh cream.
* Note: It is vital that not too much water is added, also do not over-knead mixture. You do not want to develop gluten in this type of pastry.