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Mascarpone

Rhubarb and ricotta tart


You'll need

200 gm caster sugar 300 gm (about ½ bunch) rhubarb, trimmed, cut into 5cm lengths 375 gm sheet butter puff pastry 100 gm firm ricotta Finely grated rind of 1 lemon 1 egg yolk, lightly beaten for eggwash To serve: honeycomb, vanilla ice-cream, and strawberries, hulled, halved   Frangipane 20 gm softened butter 20 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean 20 gm almond meal ½ egg, lightly beaten

Method

  • 01
  • Bring sugar and 200ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to cool. Add rhubarb and refrigerate to macerate (1 hour). Strain and set aside.
  • 02
  • For frangipane, beat butter, sugar and vanilla seeds in a bowl until pale (3-5 minutes), add almond meal and egg and stir to combine.
  • 03
  • Preheat oven to 190C. Roll pastry to a 40cm x 15cm rectangle, spread frangipane over, leaving a 3cm border, then scatter with rhubarb. Combine ricotta and lemon rind in a bowl and spoon over tart. Crimp pastry edges to form a border, brush edges with eggwash and bake until golden (15-20 minutes). Serve with honeycomb, ice-cream and strawberries.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

“Please ask Hamish Ingham to share the recipe for the rhubarb tart he serves at The Woods.”
Andrew Walter, Waverton, NSW

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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