The result was definitely worth waiting for…..
250g plain flour
125g butter, at room temp. cut into small pieces
1 egg yolk
40g caster sugar
pinch of salt
1 kilo Rhubarb, chopped
For the filling:
3 eggs, beaten
3 tablsp. crème fraîche
1 dessertsp. flour
80 – 100g brown sugar
Drop of Calvados
For the Pastry
Sieve flour and salt. Rub in butter until mix resembles fine breadcrumbs.
Stir in sugar and make a ‘well’ in the centre. Pour the egg yolk (beaten) and water in and mix in with a knife until a ball is formed….Leave to ‘rest’ in fridge for at least an hour.
Preheat oven to 180°C
Line a lightly buttered quiche tin with pastry. Bake ‘blind’* for about 15 minutes.
Place chopped rhubarb on top and sprinkle with sugar.
Mix all the filling ingred. together and pour over rhubarb. Sprinkle extra sugar on top.
Bake in a hot oven until nicely set.
*Baking ‘blind’ is simply pre-baking the pastry, to avoid a soggy base!
Prick the base of the pastry with a fork. Put some baking paper on top and a few dried beans/pasta so that the pastry won’t rise…
(I always do this for quiches and tarts.)
• With thanks to Sinéad and www.wildekitchen.net
Photo by Arria Belli
Leave a reply
Your email address will not be published. Required fields are marked *