“Please ask Hamish Ingham to share the recipe for the rhubarb tart he serves at The Woods.”
Andrew Walter, Waverton, NSW
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Frangipane
Method
Main
1.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.
2.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.
3.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 .
Notes
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