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Home > Recipes > Rhubarb tart

Rhubarb tart
( SERVES 4 )

Delaney Mes

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Rhubarb tart

Photo by Doug Sherring

No ratings yet

I love a sweet treat after lunch and I also love keeping things simple for myself when having people over. This tart uses flaky puff pastry from the freezer and has a very simple topping.You can put it on after your main meal while you’re preparing another pot of coffee or cracking into the bottle of bubbly.A crisp chardonnay or your favourite craft beer would match this lunch well, too.

Ingredients

1 sheet Flaky puff pastry
2 Tbsp Raw sugar
2 Tbsp Creme fraiche, heaped
½ Orange, freshly zested, and a squeeze of juice
3 stalks Rhubarb, thinly sliced on the angle

Directions

  1. Pre-heat the oven to 220C. Lay the pastry out on an oven tray lined with baking paper. Lay an extra strip of pastry around the endge, and pinch lightly with your fingers to create an edge. Prick the base with a fork.
  2. In a small bowl, mix together the sugar, creme fraiche and orange zest.
  3. Spread mixture on the base of the tart. Arrange the rhubarb slices on top close together and add a squeeze of the orange juice.
  4. Bake at 220C for 20 minutes. Serve with additional creme fraiche or cream.
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https://www.eatwell.co.nz/recipe/11253/Rhubarb-tart/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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