I decided that I would try to create a seasonal dish to celebrate May Day and I'd like you to do the same.
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May Day Rhubarb Bakewell Tart
Shortcrust Pastry
Shortcrust Pastry
225g plain flour
50g vegetable fat
50g vegetable fat
100g butter
25g caster sugar
25g caster sugar
2 egg yolks
Frangipane
55g butter or margerine (I used Pure spread)
55g caster sugar
1 large egg beaten
40g ground almonds
15g plain flour
55g butter or margerine (I used Pure spread)
55g caster sugar
1 large egg beaten
40g ground almonds
15g plain flour
Fruit
8 sticks of rhubarb, chopped into even sized pieces
50g golden caster sugar
25g flaked almonds to finish
1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.
2. Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.
3. Blind bake at 200C for 20 - 25 minutes. Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown. Leave to cool for 10 minutes.
4. Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking. Roast until just soft but not mushy.
5. Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.
6. Make the frangipane. Turn the heat down to 170C. Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture. Scatter over the flaked almonds.
7. Bake for about 25 minutes until the frangipane is risen and golden.
So what would you make to celebrate May Day?50g golden caster sugar
25g flaked almonds to finish
1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.
2. Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.
3. Blind bake at 200C for 20 - 25 minutes. Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown. Leave to cool for 10 minutes.
4. Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking. Roast until just soft but not mushy.
5. Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.
6. Make the frangipane. Turn the heat down to 170C. Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture. Scatter over the flaked almonds.
7. Bake for about 25 minutes until the frangipane is risen and golden.
Serve warm with custard.
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18 comments:
Your tart looks delicious! This is a great idea for a comp too! I'd love to hear what everyones suggestions are at the end :)
My may Day dish would be Elderflower and Gooseberry Fool,which I will be sharing my blog this year! Karen
Thanks Emma - I'll do a round up when the comp is finished.
Ah Karen - I knew you would have a May Day dish up your sleeve or at least on your blog! Thanks for entering.
This looks so delicious, What a great idea and that top photo is fantastic. Better get my thinking cap on!
I would make rhubarb tart
I have an elderflower recipe to try out, if it works that will be a good MayDay celebration blog! Asparagus & goat cheese tart also to make an appearance. I love rhubarb and yours looks fab, another one to try!
Rhubarb Crumble with Cream or Custard
I think id make asparagus & cheese souffle
It would have to be rhubarb and custard cupcakes.
I would make rhubarb muffins
A lemon drizzle cake, as it is such a sunny cake.
looks delish! I would eat that ;)
Really lovely idea. I will definitely be giving your Rhubarb Bakewell a go. I do one with fresh raspberries at the bottom but Rhubarb would be just as good.
elderflower presse jelly with fresh soft fruit
Lovely recipe! Yum yum yum. I can't think of a British traditional recipe for May Day but how about a Finnish recipe Tippaleivät which are like a sweet doughnutty type snack.
You can see a recipe for them here http://scandinavianfood.about.com/od/pastryrecipes/r/Finnishfritters.htm
I'm hoping to blog about these next week xx
oh, think i already posted through that damned rafflecopter thing?? hope i did anyway. i'm @katscreamy on the twit
I tend to associate May Day with elderflower but as rhubarb is also in season it's a perfect excuse to make a rhubarb crumble especially when the weather is as bad as it is this year
Rhubarb and cinnamon crumble mmmmm
Nicks-1983@hotmail.com
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