| Prep: 45 mins | Cook: 50 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 483 | 29g | 17g | 52g |
| sugars | fibre | protein | salt |
| 25g | 3g | 7g | 0.3g |
I first came across the Angelica & Rhubarb Tart recipe in a quaint Southern bakery during my travels. It reminded me of the rhubarb pies my grandmother would make during my childhood in Atlanta. The tart’s tang, intermingling with the sweetness, instantly transported me home. It was unpretentious, humble yet bold in flavor, and sophisticated in its simplicity.
The Power of the Blend
Three of the ingredients, rhubarb – rich in fiber and Vitamin C, angelica – a medicinal herb often used in traditional medicine for its anti-inflammatory properties, and fresh heavy cream all stand out beautifully in this recipe. Living in a multicultural environment, ever-immersed in an Afro-Southern fusion of flavors, I appreciate how food can blur boundaries, create conversations, and most importantly, celebrate diversity. This recipe, to me, is a beautiful exemplification of that.
For those who haven’t tried it before, Angelica & Rhubarb Tart tastes somewhat similar to a rhubarb custard pie, but with a delightful herbal undertone provided by the angelica. It pairs wonderfully with a simple, light orange-infused whipped cream or the more traditional option, a generous dusting of icing sugar.
A Recipe to Share
It’s one of those recipes that can be whipped up for a lazy weekend treat but can also shine brightly on a dinner party dessert table. The way it brings loved ones together, sharing in the simple joy of good food, is what makes me fall in love with the Angelica & Rhubarb Tart each time. And as a lawyer who often finds herself entrenched in paperwork and tight deadlines, the culinary respite offered by this tart offers a sweet solace.
So next time you’re looking for a dessert with a difference, a sweet morsel with a whisper of nostalgia, then look no further. Enjoy the comfort and the celebration of flavours that the Angelica & Rhubarb Tart offers. It is, after all, a tart with a story, a blend of cultures that resides comfortably in one pastry shell, waiting to burst with its delightful surprise of complex, yet comforting flavors.
What You’ll Need
- 1 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 9 tablespoons unsalted butter, chilled and cut into cubes
- 2-4 tablespoons ice water
- 1 cup angelica, chopped
- 1 1/2 pounds fresh rhubarb, cut into 1/2 inch pieces
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 large eggs
- 1 1/2 cups heavy cream
- Icing sugar, for dusting
Method
Step One
To start making the Angelica & Rhubarb Tart, first preheat your oven to 375 degrees Fahrenheit.
Step Two
In a food processor, pulse the flour, granulated sugar, and salt until combined. Add in the chilled, cubed butter and pulse until the mixture resembles coarse breadcrumbs.
Step Three
Slowly add in the ice water, one tablespoon at a time, pulsing after each addition. Continue this until the dough comes together.
Step Four
Roll out the dough to fit into your tart pan. Press the dough into the pan, trim any excess, and prick the bottom with a fork.
Step Five
Bake the crust in the preheated oven for about 15-20 minutes or until golden. Let it cool.
Step Six
Whilst the crust is baking, prepare the filling. Combine chopped angelica and cut rhubarb in a bowl, then sprinkle the brown sugar, vanilla extract, and lemon juice over them. Let sit for about 10 minutes.
Step Seven
Melt a little butter in a large frying pan, add the rhubarb mixture and cook gently until the rhubarb is soft, about 7-10 minutes. Allow to cool.
Step Eight
In a separate bowl, whisk together the eggs and heavy cream.
Step Nine
Once the crust and the rhubarb mixture have cooled, spread the rhubarb mixture on the crust, and pour the egg mixture on top.
Step Ten
Bake the tart in the preheated oven for about 45-50 minutes or until the custard is set and the top is lightly golden.
Step Eleven
Cool the tart to room temperature before dusting it with icing sugar.
Step Twelve
Serve your homemade Angelica & Rhubarb Tart and enjoy!
