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Dinner with Rukmini
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Rhubarb and Vanilla Tart
Introduction from Rukmini Iyer
I could eat this beautifully pink rhubarb tart any time of the day – it’s sharp, sweet and mildly addictive. What you gain from a lovely parquet pattern on top, you lose slightly in terms of the crispness of the pastry, so by all means cut your pastry into four smaller rectangles for individual tarts if you wish.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Cut the rhubarb into 2.5cm pieces, then mix with 40g of the soft light brown sugar and the vanilla extract or seeds and set aside.
In a separate bowl, mix the chopped or ground pine nuts with the remaining 25g of soft light brown sugar and the cornflour.
Lay the pastry out on a baking sheet, using the paper it comes wrapped in as a liner, and cut off 8cm from the bottom of the pastry: reserve for another use.
Spread the pine nut mixture all over the pastry, leaving a 2.5cm border around the edges.
Arrange the rhubarb in a parquet pattern as shown, or in a pattern of your choice – it’s a little tricky to start with, but once you get going it’s easier.
Transfer the tart to the oven and bake for 25–30 minutes, until the pastry is golden brown and crisp and the rhubarb is cooked through.
Serve immediately.
FOR GLUTEN-FREE: Use gluten-free ready-rolled puff pastry.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
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