Tuesday, 15 May 2012

Rhubarb & orange blossom tarts


   Filling: 5 stalks rhubarb, 1 tbsp orange blossom essence, 2 cups jam sugar. Pastry: 250g butter, 100g caster sugar, 500g plain flour, 1 tbsp double cream.

Preparation: 30 minutes

There is only one word to describe these tarts, and that word is "toothsome".
They are toothsome tarts with the most incredible flavour and buttery soft pastry and quite honestly I could eat them until I lapsed into some sort of diabetic coma and not regret it!

1) To make sweet shortcut pastry: sift the flour and sugar and add small cubes of the cold butter into your blender and pulse until the mixture resembles breadcrumbs. Add the cream and pulse until a dough ball forms. Wrap in cling film and put in the fridge to cool for an hour.

2) To prepare the filling: see previous recipe.

3) Roll out the pastry and cut out circles of dough. I made some tarts with very thin crusts and some like the picture with the thicker casing and both work equally well.

4) Press into the tart cases and pour in the filling. Bake for 15 minutes at 200 degrees and serve cool.

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