Saturday, November 1, 2014

Annabel Langbein - Rhubarb tart

Rhubarb tart
Eli and I have been watching the latest series of Annabel Langbein - Free range through the Seasons.  She had made an amazingly easy pastry case and then just stood up fruit in it. If you wanted this could be sugar free but would be very tart. Just change the fruit.

She served it with Orange scented cream which was a mixture of yogurt and sour cream, but I just made it with normal cream. The pastry held together but had texture and then melted in your mouth.

Annabel Langbein Fruit Tart
Pastry  - into a kitchen whiz put 
1 3/4 cup plain flour
200g chilled diced butter 
whiz until it looks like bread crumb and then add
1/2 cup sour cream.
whiz until it combines. Put it on the bench and bring all the pastry together. Wrap in cling film and put in fridge for at least 20 minutes.

Cut pastry into 8 pieces. Roll each out on floured board and then turn it in all the way around to make an edge. Place your fruit in the middle and sprinkle on 1 tablespoon sugar per tart.

Bake at 180 for 20 minutes (I had to bake it about 30 minutes to get colour and make sure it was cooked)

Orange Cream
Whip 150ml of cream which has the fine zest of 1/2 orange and 3 tablespoons sugar.


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