Rhubarb and Black or Red Currant Tart

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RHUBARB AND BLACK CURRANT TART- TARTE A LA RHUBARBE
Course Dessert
Cuisine French
Servings
Ingredients
  • 1 small egg
  • 2 teaspoons water
  • One recipe for Tender TartPastry
  • 1/3 cup; 65g sugar
  • 1/4 cup; 35 g all-purpose flour
  • 1-1/2 pounds;750g rhubarb cut into 1-inch (2.5cm) chunks,
  • 1 cup;100g black or red currants
Course Dessert
Cuisine French
Servings
Ingredients
  • 1 small egg
  • 2 teaspoons water
  • One recipe for Tender TartPastry
  • 1/3 cup; 65g sugar
  • 1/4 cup; 35 g all-purpose flour
  • 1-1/2 pounds;750g rhubarb cut into 1-inch (2.5cm) chunks,
  • 1 cup;100g black or red currants
Instructions
  1. Preheat the oven to 425 F (220 C). In a small bowl, whisk together the egg and the water.
  2. Roll out the pastry to a 13-inch (32.5 cm) circle. Fit it gently into a 10-1/2 inch (26 ½ cm), removable bottom tart tin. Brush the bottom of the pastry with the egg glaze.
  3. Combine the sugar and the flour in a large bowl. Add the fruit and stir until all the ingredients are combined, then turn it into the prepared pastry. Place the tart tin on a baking sheet and bake it in the bottom third of the pre-heated oven until the fruit and the pastry are golden and cooked through, about 35 minutes.
  4. Remove from the oven and immediately remove the tart from the edge of the tart mold. Let cool on a wire rack to room temperature and serve.
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