2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Rhubarb and apple pie with warm cinnamon custard

You'll need

  • 100 gm
  • butter, coarsely chopped
  • 1.2 kg (about 6)
  • Granny Smith apples, cored, thickly sliced
  • 1 kg
  • rhubarb, trimmed, cut into 3cm pieces
  • 520 gm
  • raw caster sugar
  • 4
  • cinnamon quills
  • 1
  • vanilla bean, split, seeds scraped
  • Juice and finely grated rind
  • of 1 orange and 1 lemon
  • 60 gm
  • fresh fine white breadcrumbs
  • 1
  • egg, lightly beaten, for brushing
  • 20 gm
  • demerara sugar
  • ½ tsp
  • ground cinnamon
  •  
  • Vanilla pastry
  • 450 gm (3 cups)
  • plain flour
  • 120 gm (¾ cup)
  • pure icing sugar, sieved
  • 225 gm
  • cold butter, coarsely chopped
  • Scraped seeds
  • of 1 vanilla bean
  • 1
  • egg
  • 1
  • egg yolk
  •  
  • Cinnamon custard
  • 450 ml
  • pouring cream
  • 50 ml
  • fortified dessert wine
  • 3
  • cinnamon quills, coarsely crumbled
  • 5
  • egg yolks
  • 85 gm
  • raw caster sugar

Method

  • 01
  • For vanilla pastry, process flour, icing sugar and a pinch of salt in a food processor to combine, add butter and vanilla seeds and pulse until mixture resembles fine crumbs. Add egg and yolk, pulse until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).
  • 02
  • Meanwhile, melt butter in a large saucepan over medium-high heat, add apple and stir occasionally until edges begin to soften (3-4 minutes). Add rhubarb, sugar, cinnamon, vanilla bean and vanilla seeds and stir occasionally until beginning to soften (6-8 minutes). Stir in citrus juices and rinds and strain through a sieve (reserve liquid separately; discard vanilla bean and cinnamon quills). Spread on a tray, cool to room temperature, stir in breadcrumbs, set aside.
  • 03
  • Simmer reserved rhubarb liquid in a small saucepan until reduced to a thin syrup (10-15 minutes), set aside.
  • 04
  • Preheat oven to 180C. Roll two-thirds of the pastry on a lightly floured surface to 3mm thick, line a 23cm-diameter, 4cm-deep pie tin, trim edges, refrigerate to rest (30 minutes).
  • 05
  • Meanwhile, roll out remaining pastry on a lightly floured surface to a 3mm-thick round, cut a 1.5cm round from centre (discard), place on a tray and refrigerate until required.
  • 06
  • Spoon rhubarb mixture into tart case, piling high in the centre, brush edges of pastry with eggwash and place pastry round on top, pressing edges with a fork to seal. Brush top with eggwash, scatter with combined demerara sugar and cinnamon, bake until dark golden (45 minutes-1 hour; cover edges with foil if necessary to prevent burning) and stand in tin to rest (20 minutes).
  • 07
  • Meanwhile, for cinnamon custard, bring cream, wine and cinnamon to the simmer in a saucepan over medium heat, remove from heat and stand to infuse (5 minutes). Whisk yolks and sugar in a bowl until thick and pale, add cream mixture, whisk to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain and serve warm with warm rhubarb and apple pie and rhubarb syrup.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
  • 40 min preparation
  • 1 hr 35 min cooking (plus resting, cooling, infusing, standing)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people
  • 40 min preparation
  • 1 hr 35 min cooking (plus resting, cooling, infusing, standing)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.