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📝 Description
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75
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🥘 Ingredients
1/2 lb. of puff-paste No. 1206, about 5 sticks of large rhubarb, 1/4 lb. of moist sugar.
👨🍳 Method
Make a puff-crust by recipe No. 1206; line the edges of a deep pie-dish with it, and wash, wipe, and cut the rhubarb into pieces about 1 inch long. Should it be old and tough, string it, that is to say, pare off the outside skin. Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges, and bake the tart in a well-heated oven from 1/2 to 3/4 hour. If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked. A small quantity of lemon-juice, and a little of the peel minced, are by many persons considered an improvement to the flavour of rhubarb tart.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Rhubarb Tart this week, and I must say, the simplicity of the recipe belied its charm. I found the process of preparing the rhubarb to be quite delightful — the act of stringing the tougher stalks reminded me of a long-lost kitchen ritual, and the resulting tart had a rustic, homemade appeal that I adored. I was surprised by how well the tart held together despite the lack of a formal setting mixture. The puff-paste was light and flaky, and the rhubarb, sweetened just enough, maintained its tartness and a slight crunch. This tart would be a hit with a comfort-seeker looking for a taste of nostalgia. Next time, I might add a touch of lemon to brighten the flavours, but as it stands, this recipe is a charming throwback to simpler times. I found it best served warm, straight from the oven, with a dusting of sugar and a side of clotted cream.
