Rhubarb Tart with Lemongrass & Rosewater

Preparation info

  • Serves

    8

    • Difficulty

      Medium

    • Ready in

      1 hr 5

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

Rhubarb tart. What can I say about it other than good things? I love the sharp acidity coming through, I love the scent of lemongrass and the waft of rose water. What a difference these ingredients make to this classic. This tart is so delicious that it will leave you wanting more. So, who’s baking the next one?

Ingredients

  • 100 ml/ fl oz/scant ½ cup double (heavy) cream
  • 1 lemongrass stalk, bruised
  • 1 tbsp rose water
  • butter, for greasing
  • sweet short pastry
  • plain (all-purpose) flour, for rolling out the pastry
  • 50 g/ oz caster (superfine) sugar
  • 1 egg, plus 1 egg yolk
  • 50 g/ oz ground almonds
  • 1 tbsp dry rose petals, crushed to dust
  • 500 g/1 lb 2 oz rhubarb, cut into large cubes

    Method

    1. Put the cream in a small pan over a low heat and add the rose water. Heat gently until the cream is just starting to simmer, then remove from the heat and set the pan aside, covered with clingfilm (plastic wrap) for 15 minutes to allow the flavours to infuse. .
    2. Grease a 24 cm ( inch) loose-bottomed tart pan with butter. Roll out the pastry on a lightly floured surface until it is about 3–5mm thick, then roll the pastry over the rolling pin and line the prepared tart pan. Do not overstretch it or it will break. Tuck the pastry into the bottom and sides of the pan, pressing down gently to push any bubbles out.
    3. Trim off any excess pastry, prick the base all over with a fork, cover with cling film (plastic wrap) and chill for 30 minutes. Towards the ends of the chilling time, preheat the oven to 180°C/350°F/gas 4. Strain the cream through a sieve (strainer) into a bowl, add the sugar, egg and egg yolk and whisk with an electric mixer or electric whisk for about 3–4 minutes until pale and fluffy.
    4. Take the tart pan out of the refrigerator. Mix the ground almonds with the rose petal dust and sprinkle over the tart base, then arrange the rhubarb on top. Pour the egg mixture over the rhubarb, making sure the whole surface is covered and there are no gaps.
    5. Bake in the oven for 25–30 minutes until pale golden. Remove from the oven and leave to cool a little. Serve when it’s still warm, as that’s when it’s most delicious!

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