Nigella Rhubarb Tart
Dive into the tangy and sweet world of Rhubarb Tarts, a classic dessert that brings together the unique flavors of rhubarb and orange. This delightful treat is a testament to the creativity of home bakers and enthusiasts, inspired by the culinary genius of Nigella Lawson, though the exact recipe discussed here originates from a community submission by a fan named 5onia, not directly from Nigella Lawson herself.
Ingredients for the Rhubarb & Orange Tart
- Shortcrust pastry, 170g (6 ounces)
- Fresh rhubarb, washed, dried, and cut into 1-inch lengths, 450g (1 pound)
- Sugar, 170g (6 ounces)
- Cornstarch, 1½ tablespoons
- The rind and juice of 1 small orange
Preparation Instructions
- Start by rolling out your shortcrust pastry to line a shallow pie dish, saving some for a lattice top.
- In a bowl, mix the rhubarb pieces with sugar, cornstarch, and the orange rind and juice.
- Transfer the rhubarb mixture into the pie dish lined with pastry.
- With the remaining pastry, cut narrow strips to create a lattice top over the filling. Brush these strips with milk before arranging them.
- Bake the tart in a preheated oven at 220°C (425°F or gas mark 7) for about 40 minutes.
Storage and Reheating
This tart is best enjoyed fresh but can be stored in the refrigerator for a couple of days. Reheat gently in the oven to revive the pastry's crispiness.
Nutritional Information
While specific nutritional values depend on the ingredients used, this dessert is a source of carbohydrates from the sugar and pastry, vitamin C from the orange, and dietary fiber from the rhubarb.
Frequently Asked Questions
Q: Can I use frozen rhubarb for this tart? A: Yes, thaw it first and drain any excess liquid to prevent the pastry from becoming soggy.
Q: How do I prevent the pastry from becoming soggy? A: Make sure the rhubarb mixture is not too wet before adding it to the pie dish, and pre-baking (blind baking) the pastry shell can also help.
Q: Can I make this tart with other fruits? A: Absolutely! Rhubarb pairs well with strawberries and apples, so feel free to experiment with adding other fruits to the filling.
Enjoy this Rhubarb & Orange Tart as a delightful finish to a meal or a treat with afternoon tea. Its balance of tartness and sweetness, combined with a buttery pastry, makes it a dessert that's sure to impress. For more details and inspiration, visit the community recipes section on Nigella's website.
For those interested in exploring a different take on a rhubarb dessert, consider the Rhubarb Custard Pudding, another delicious recipe inspired by Nigella Lawson's culinary repertoire. This baked dessert combines the tangy taste of rhubarb with the creamy texture of custard, creating a comforting and indulgent dish perfect for rhubarb season.
Ingredients for Rhubarb Custard Pudding
- Rhubarb, 1 kg (2.2 lbs)
- Granulated sugar, for both the rhubarb and custard
- Water
- Eggs (4 whole and 4 yolks)
- Full-fat milk
- Pure vanilla extract
Preparation Instructions
The process involves preparing the rhubarb by cooking it with sugar and water, making a custard mixture with eggs, sugar, vanilla, and milk, and then combining everything to bake in a water bath. The detailed steps ensure a smooth, creamy custard with a delightful rhubarb flavor.
Storage and Serving
This pudding is best enjoyed fresh, either lukewarm or at room temperature, and can be served with ice cream for an extra treat. Store any leftovers in the fridge in an airtight container for 1-2 days.
Both these recipes showcase the versatility of rhubarb, transforming it into exquisite desserts that celebrate its unique flavor. Whether you're a fan of classic tarts or creamy puddings, rhubarb offers a world of culinary possibilities.