Time 1h5m Yield 8 serving(s) Number Of Ingredients 9 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.
Time 1h Yield Serves 6 Number Of Ingredients 0 Steps:
Preheat oven to 190 C/ gas 5. Grease and line a 20cm round cake tin ( I use a loose bottom pie dish) Cream butter and sugar together. Beat in eggs. Fold in flour and pinch of salt. If needed add milk to give a dropping consistency. Slice rhubarb 2.5cm thick and toss in demerara sugar. To make the topping, rub butter into flour and stir in sugar. Pour cake mix into tin. Arrange rhubarb on top. Sprinkle topping over. Bake 40-45 mins. Serve with a dollop of cream.
More about “tarten riwbob rhubarb tart welsh recipes”
Time 35m Number Of Ingredients 7 Steps:
You’ll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan - longer pieces look better than small pieces - then set aside. Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice. Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away. Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.
