Discover the delightful world of Mary Berry’s Rhubarb Tart, a quintessential British dessert that’s as scrumptious as it is visually appealing. This tart combines the tangy zest of rhubarb with a sweet, buttery crust, making it a perfect treat for any occasion. Typically, the preparation and cooking time is about 1 hour and 30 minutes, offering a rewarding baking experience with a delicious outcome.
What is Mary Berry Rhubarb Tart
Mary Berry’s Rhubarb Tart is a classic dessert featuring fresh rhubarb encased in a crisp, homemade pastry shell. It’s finished off with a sprinkling of sugar to balance the tartness of the rhubarb, creating a harmonious blend of flavors.
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Why You Should Try This Recipe
- Simple Ingredients: Utilizes readily available ingredients, making it easy to assemble.
- Versatile Dessert: Suitable for any occasion, from casual brunches to elegant dinners.
- Culinary Skill Development: Great for improving pastry-making skills with a focus on balance and flavor.
- Visually Impressive: The vibrant red of the rhubarb makes this tart a standout on any dessert table.
- Loved by All Ages: Its sweet and tart flavor profile appeals to both kids and adults alike.
- Time-Honored Recipe: Originates from Mary Berry, known for her reliable and delicious recipes.
Ingredients Needed for Mary Berry Rhubarb Tart
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 cups fresh rhubarb, trimmed and cut into half-inch slices
- 1/2 cup brown sugar
- 1 tsp orange zest
- 1 large egg, beaten
- 2 tbsp cold water
Instructions to Make Mary Berry Rhubarb Tart
- Prepare the Pastry: In a large bowl, mix flour and salt. Add butter and rub into the flour until crumbly. Stir in sugar.
- Bind the Dough: Sprinkle cold water over the mixture and form into a dough.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat Oven: Set your oven to 375°F (190°C).
- Shape the Tart: Roll out the dough and line a 9-inch tart pan. Trim excess dough.
- Add Filling: Toss rhubarb with brown sugar and orange zest, then spread into the crust.
- Bake: Bake for 45 minutes until the crust is golden and the filling is bubbly.
- Cool: Allow to cool before serving.
What Goes Well With Mary Berry Rhubarb Tart
- Custard: A classic British accompaniment that adds a creamy texture.
- Cinnamon Whipped Cream: Infuse whipped cream with cinnamon to enhance the tart’s flavors.
- Lemon Sorbet: Offers a refreshing contrast to the sweet and tart components of the tart.
- Almond Slivers: Toasted almond slivers can add a delightful crunch and nutty flavor.
- Raspberry Sauce: Drizzle with raspberry sauce for an extra burst of berry flavor.
- Prosecco or Sparkling Wine: A glass of Prosecco complements the fruity tartness perfectly.
Expert Tips for Making the Best Mary Berry Rhubarb Tart
- Use Fresh Rhubarb: For the best flavor and texture.
- Keep the Dough Cold: Ensures a flaky crust.
- Avoid Overworking the Dough: To prevent a tough pastry.
- Pre-Bake the Crust: Reduces sogginess from the rhubarb.
- Balance the Tartness: Adjust sugar based on the tartness of the rhubarb.
- Let it Set: Cool for at least 20 minutes to set properly before slicing.
Easy Variations of Mary Berry Rhubarb Tart
Experiment with these twists to put a personal touch on the classic recipe:
- Strawberry-Rhubarb Tart: Mix strawberries with the rhubarb for a sweeter, more colorful variation.
- Ginger Spice Rhubarb Tart: Infuse the filling with fresh or ground ginger for a zesty twist.
- Almond Rhubarb Tart: Incorporate ground almonds into the pastry dough for added texture and flavor.
- Coconut Rhubarb Tart: Sprinkle desiccated coconut over the filling before baking for a tropical touch.
- Lemon Zest Rhubarb Tart: Add lemon zest to the rhubarb mix for a citrusy pop.
- Chocolate Rhubarb Tart: Layer thin dark chocolate pieces under the rhubarb for a decadent version.
Best Practices to Store Mary Berry Rhubarb Tart
- Cool Completely: Before storing to prevent sogginess.
- Refrigerate: Wrap tightly in plastic and refrigerate for up to 3 days.
- Freeze: Freeze slices on a baking sheet before wrapping individually.
Best Practices to Reheat Mary Berry Rhubarb Tart
- Oven Method: Reheat in a 350°F oven for 10-15 minutes.
- Avoid Microwave: To keep the crust crisp.
FAQs
How Long Does It Take to Make Mary Berry’s Rhubarb Tart?
The total time required to make Mary Berry’s Rhubarb Tart is approximately 1 hour and 30 minutes. This includes about 30 minutes of preparation and 1 hour of baking time.
Can I Use Frozen Rhubarb for This Tart?
Yes, you can use frozen rhubarb for this tart. Ensure that the rhubarb is thawed and drained well to remove excess moisture, which could make the pastry soggy.
Is It Necessary to Pre-bake the Crust for Mary Berry’s Rhubarb Tart?
It is highly recommended to pre-bake the crust for about 10-15 minutes before adding the rhubarb filling. This process, known as blind baking, helps to prevent the crust from becoming soggy and ensures it remains crisp and flaky.
Can I Add Other Fruits to the Rhubarb Filling?
Absolutely! Adding other fruits such as strawberries or raspberries is a popular variation that enhances the tart with additional flavors and colors. Be mindful of the moisture content of added fruits as it may require slight adjustments to baking times or additional thickening agents.
Final Words
Mary Berry’s Rhubarb Tart is more than just a dessert; it’s a delightful journey into the heart of British baking. Whether you’re a seasoned baker or a curious newbie, this recipe promises to add a touch of elegance to your culinary repertoire. Embrace the process, enjoy the flavors, and share the joy with every slice!
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Mary Berry Rhubarb Tart Recipe
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Rhubarb Tart is a classic dessert featuring fresh rhubarb encased in a crisp, homemade pastry shell. It’s finished off with a sprinkling of sugar to balance the tartness of the rhubarb, creating a harmonious blend of flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 cups fresh rhubarb, trimmed and cut into half-inch slices
- 1/2 cup brown sugar
- 1 tsp orange zest
- 1 large egg, beaten
- 2 tbsp cold water
Instructions
- Prepare the Pastry: In a large bowl, mix flour and salt. Add butter and rub into the flour until crumbly. Stir in sugar.
- Bind the Dough: Sprinkle cold water over the mixture and form into a dough.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat Oven: Set your oven to 375°F (190°C).
- Shape the Tart: Roll out the dough and line a 9-inch tart pan. Trim excess dough.
- Add Filling: Toss rhubarb with brown sugar and orange zest, then spread into the crust.
- Bake: Bake for 45 minutes until the crust is golden and filling is bubbly.
- Cool: Allow to cool before serving.
