The weather here is wonderful at the moment. It seems we have skipped spring and the weather reminds me more of early summer than of anything else.
So today I put on my most summery pair of jeans and headed out to the garden to cut some rhubarb.
I don't know about you but for me a fruit tart is what makes summer summery. What screams lazy Sunday afternoon like a tart you didn't have to do anything for other than make a quick shortcrust pastry and a simple custard?
I use a 24cm flan dish if you're wondering about sizes.
50ml Single Cream
6cm piece of Vanilla Pod
Mix the flour and a pinch of salt. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Then use just enough water to get a stiff dough. In my case I used 5 tablespoons but you might need more or less depending on your flour and the temperature etc.
Cover the dough in cling film and refrigerate it for 15 minutes or so.
Heat your oven to 190 ˚C.
Cut the rhubarb into 1.5 -2cm pieces. Sprinkle the rhubarb with half the sugar and set aside.
Grease your flan dish, roll out the pastry and line the flan dish with it.
Now, I like to partially blind-bake my shortcrust pastry but I've had spectacular tarts and pies that weren't blind baked so go for whichever approach you prefer.
Whisk the egg, remaining sugar, cream, milk vanilla (scrape the seeds into the mix) and nutmeg together.
If you are blind baking your pastry give it 5 minutes or so, otherwise just start filling :)
Spread out the rhubarb pieces evenly in the pastry, then pour the egg mix over the rhubarb.
Bake your tart for approximately 25 minutes or until the rhubarb is nice and soft.
Wait for 10 minutes or so until the tart has cooled down enough so you wont burn your fingers and enjoy it with some freshly whipped cream and some good coffee while feeling the sun on your skin.