Tarten Riwbob Rhubarb Tart Welsh
Experience a taste of rustic Welsh charm with this Tarten Riwbob Rhubarb Tart, a delightful celebration of tart rhubarb encased in a buttery, golden shortcrust pastry. Perfectly balancing sweet and tangy flavors, this traditional dessert features a gently spiced rhubarb filling infused with a touch of ground ginger for added warmth. The hand-crafted pastry, made from scratch, bakes to perfection with a delicately crisp texture that cradles the luscious rhubarb center. Ideal for spring gatherings or as a centerpiece to any dessert table, this tart is not only a feast for the palate but a stunning visual treat. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an unforgettable slice of classic Welsh indulgence.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 large Egg yolk
- 2 tbsp Cold water
- 450 g Rhubarb (trimmed and chopped into 2 cm pieces)
- 150 g Granulated sugar
- 2 tbsp Cornstarch
- 1 tsp Ground ginger
- 1 large Egg (for egg wash)
- 1 tbsp Milk (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and powdered sugar.
Add the cold, cubed butter to the flour mixture. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water to the mixture. Stir until the dough comes together. If necessary, add a little more water (1 teaspoon at a time).
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, preheat the oven to 180°C (350°F).
Prepare the rhubarb filling by adding the chopped rhubarb, granulated sugar, cornstarch, and ground ginger to a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens (approximately 10 minutes). Remove from heat and set aside to cool.
On a lightly floured surface, roll out the chilled pastry dough to about 3-4 mm thickness.
Carefully transfer the dough to a 23 cm tart tin, pressing it firmly into the base and sides. Trim any excess dough.
Line the pastry shell with parchment paper and fill it with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and beans and bake for an additional 5 minutes until the pastry is lightly golden.
Spoon the cooled rhubarb filling evenly into the baked tart shell.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the edges of the tart with the egg wash.
Bake the tart in the preheated oven for 25-30 minutes, or until the edges are golden and the filling is set.
Allow the tart to cool to room temperature before serving. Optionally, dust with a small amount of powdered sugar before serving.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 206.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 519 mg | 40% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1709 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
