Rhubarb Bakewell Tarts

Rhubarb Bakewell Tarts

• 2 Nov 2009

Hi Every-one,

I'm back but my project hasn't advanced much further since I last wrote. One of the drawbacks to digital imaging is the large file size of the images. Although I store my images on an external HDD my poor old p.c. struggles to process the images so everything happens very slowly. I'm long overdue to purchase a new one but that would involve making a decision....

I'm posting images of the dessert I made for my Mum's birthday dinner which was held last month. Mum liked the look of the Rhubarb Frangipane Tart she saw on the blog, so I decided to make some individual tarts. Off I went to Brisbane with a pot of pink grapefruit and rhubarb jam, a batch of almond shortcrust pastry and 4 tart tins tucked away in my luggage.

My Dad was given the task of sourcing the rhubarb. I think he went to 4 different places before tracking down a bunch which cost 3 times the price I pay in Sydney. If only I'd known in advance but life was so busy I didn't have time to make it to the fruit market and I'm not sure how I would have managed carrying a bunch of rhubarb on the plane.

It's a bit of a process making these tarts - there is pastry to make, preparing and oven baking the rhubarb topping, preparing the frangipane filling and making the home made jam. I have to say it's one of the best desserts I've ever made.

I wasn't sure how best to style the tarts so I looked through the kitchen cupboards and found some sweet Scandinavian coffee cups. It's a little hard to see, but Farmer Andrew acted as barista and whipped up some espresso or maybe it was a short black complete with crema to add authenticity to the shot.



Talk to you all a bit later in the week,

Jillian