Tarten Riwbob Rhubarb Tart Welsh Recipes

TARTEN RIWBOB (RHUBARB TART) WELSH

Steps:

• Line a plate or shallow tin with half the pastry.
• Fill with fruit, cover with sugar and add a little water.
• Cover with the rest of the pastry and bake for 45 minutes.
• Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
• All kinds of plate tarts with pastry top and bottom are popular in Wales.
• Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
• Croeso Cymreig.

RASPBERRY RHUBARB TART

Steps:

• Press the pie crust into a tart pan.
• In a bowl, toss the remaining ingredients together.
• The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
• Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
• Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.

RHUBARB TART

Steps:

• Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.