Rhubarb and ricotta tart

AT A GLANCE

  • Serves 6 people

  • 200 gm caster sugar
  • 300 gm (about ½ bunch) rhubarb, trimmed, cut into 5cm lengths
  • 375 gm sheet butter puff pastry
  • 100 gm firm ricotta
  • Finely grated rind of 1 lemon
  • 1 egg yolk, lightly beaten for eggwash
  • To serve: honeycomb, vanilla ice-cream, and strawberries, hulled, halved
  •  
  • Frangipane
  • 20 gm softened butter
  • 20 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 20 gm almond meal
  • ½ egg, lightly beaten
01   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.
02   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.
03   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 Australian Gourmet Traveller.

Recipe:

HAMISH INGHAM, THE WOODS, SYDNEY

Photography:

VANESSA LEVIS

Styling:

LUCY WEIGHT

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