Rhubarb Almond Crumble Tart Food

RHUBARB & ALMOND CRUMBLE TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
• Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
• Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.

STRAWBERRY RHUBARB CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
• For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
• For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
• To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.

RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender.

RHUBARB ALMOND FRANGIPANE TART

Steps:

• Into the bowl of a food processor (you could also do this using a pastry cutter or your fingers), pulse together the butter and flour, until the largest chunks of butter are the size of peas or large breadcrumbs. Ad the Confectioner's sugar, beaten egg, and salt. Pulse again. Slowly add enough water that, while still pulsing, a soft dough begins to form.
• Place the soft dough on a well-covered flour surface and roll into a 12-inch circle. Transfer the dough circle onto a 9″ tart pan or into a Springform pan, allowing the dough to cover both the sides and bottom of the pan. If your dough extends beyond the sides, or higher than about an inch over the bottom, just fold it inward. This will fortify the sides. Place the crust into the refrigerator for at least 30 minutes. During this time, preheat oven to 400F (205C) or 375F/190C for Convection. You can use this 30 minutes to prepare the Frangipane and rhubarb for the filling.
• After 30 minutes in the fridge, Crush a piece of parchment, and then fit it directly over the surface and sides of the dough. Fill the paper shell with pie weights or dry beans, pressing them into the corners.
• Place the Crust into the oven and bake for 15 minutes. Remove from the oven and carefully take the pie weights and parchment off of the dough. Return the dough to the oven and continue to bake until the surface appears dry, about 5-6 minutes. Cool on a rack for 10 minutes. Lower the oven temperature to 375F (190C) or 350F (176C) for Convection.
• Using either a hand- or a stand-mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes at Medium-High. It should feel lighter when you move it with a spatula or spoon. Add the Almond Flour (or finely ground almonds), egg, orange zest, almond extract, and salt, and mix until incorporated. the filling should be fairly thick, sort of like thick oatmeal.
• Spoon the filling into the slightly cooled crust. Smooth with an offset spatula or knife.
• Cut the rhubarb into small, thin strips, or small pieces, whatever you like, and press them into the frangipane. Sprinkle some shaved almonds over the top, if desired. (Alternatively, spread them across a sheet pan and roast 6 mins at 350F/76C) and add after baking the tart.
• Place the tart in the oven and bake 45-55 minutes, until the top is slightly puffy and golden, and almonds, if using, are toasted. A skewer inserted into the tart should come out clean. Cool completely before serving. Even better, bake the day before serving - it's even better the second day!
• Top with roasted almonds, confectioner's sugar, or whipped topping.
• This tart keeps well in the refrigerator up to 5 days. (See Note)

RHUBARB CRUMBLE TART

Steps:

• Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
• Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
• Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
• With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
• Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
• Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
• Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
• Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
• Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
• When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.

RHUBARB BLUEBERRY CRUMBLE

Steps:

• Heat oven to 350°F.
• Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
• Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
• Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
• Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.

RHUBARB CRUMBLE PIE

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.

EVIE'S RHUBARB PIE WITH OATMEAL CRUMBLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a large bowl. Drizzle with the melted butter and toss again to coat. Pour the rhubarb into the pie crust, and set aside.
• Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
• Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.

RHUBARB TART

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

RHUBARB, ALMOND AND GINGER CRUMBLE

Steps:

• Begin by preparing the rhubarb. First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on one side. Now make the crumble, which couldn't be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs. Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar. Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream.