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Recipe Name: Rhubarb And Elderflower Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

115 Gram(s) Plain flour
25 Gram(s) Caster sugar
15 Gram(s) Icing sugar
50 Gram(s) Butter
1 Egg Yolk, small
2 Tablespoon(s) Iced water
500 Gram(s) Rhubarb, chopped
5 Tablespoon(s) Elderflower cordial
50 Gram(s) Oats
For the pastry, put the flour, caster sugar and icing sugar into abowl.
Rub in the butter until the mixture resembles breadcrumbs. Beat the
egg yolk with the water and add to the flour mixture. Mixand knead
gently to form a soft dough. Wrap in cling film and chill for 30
minutes. Roll out the pastry anduse to line four 4 inch fluted tart
tins. Line with parchment, fill with baking beans and bake blind in a
hotoven set at 190°c / 375°c / Gas Mark 5 for 15 - 20 minutes. Allow
the cases to cool. Put the rhubarb and cordial in a pan andheat gently,
covered until the fruit is soft but still holding itsshape. Gently
turn the fruit in the pan juices and taste for sweetness. Iftoo tart
for your taste, add the caster sugar. Let the fruit cool.Crumble7. Rub
the butter into the flour until the mixture resembles
roughbreadcrumbs.8. Stir in the oats and caster sugar.9. Once again,
turn the fruit in the pan juices and spoon into thepastry cases. Top
with the crumble topping and return to the oven for 15minutes.10. Serve
warm with cream, custard or ice cream.Converted by MC_Buster.NOTES :
Chef:Greg RobinsonConverted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 561
Calories From Fat: 303
Total Fat: 34.5g
Cholesterol: 125.7mg
Sodium: 933.7mg
Potassium: 497.2mg
Carbohydrates: 56.9g
Fiber: 5g
Sugar: 1.5g
Protein: 8.6g

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