HOW TO MAKE TRADITIONAL IRISH RHUBARB TART!

Welcome to the channel and introduction to making a rhubarb tart.

Use fresh rhubarb, trimmed, washed, and cut into cubes.

For the pastry, sift 325 grams of flour into a mixing bowl.

Add 150 grams of cold cubed salted butter to the flour.

Chop the butter into the flour using a sharp knife until the butter is in smaller pieces.

Rub the butter into the flour until it resembles fine wet sand, avoiding using the palms of your hands.

Slowly add ice cold water, starting with 1 tablespoon and mixing it in. Continue adding until the dough comes together, using 4 to 6 tablespoons total.

Form the dough into a ball and refrigerate for at least 1.5 hours or ideally overnight.

Cut the dough into two equal balls, making one slightly larger by adding 30 grams more to it.

Roll out the base of the tart on a floured surface, turning it a quarter turn as you roll.

If the pastry is too cold and hard, let it rest at room temperature for 20-25 minutes.

Place the rolled pastry into the tart plate, being careful not to tear it.

Repeat the rolling process with the second disc of dough and refrigerate both for another hour to 1.5 hours.

Prepare the rhubarb by mixing it with 15 grams of corn flour and 3 tablespoons of sugar, adjusting sugar based on the sourness of the rhubarb.

Add the rhubarb mixture into the tart base.

Seal the edges of the pastry by wetting them and pinching them together, then press a fork around the edges for decoration and sealing.

Beat an egg and brush it over the top of the tart for an egg wash.

Pierce holes in the top of the pastry to allow steam to escape.

Bake in a preheated fan oven at 190 degrees Celsius for 10 minutes, then reduce to 180 degrees Celsius and bake for another 20 minutes.

Let the tart cool completely on a wire rack before cutting, although it can be enjoyed warm.

Equipment Needed

Spice Level:

Allergens