Webversion here
8 June 2023
MINI STRAWBERRY AND RHUBARB TARTS
This delicious summer recipe comes from celebrity chef Donal Skehan. It featured in an old edition of Food&Wine Magazine from 2012, but we thought the season was right to reshare this tasty treat. The recipe was inspired by Craig Thompson of Brown Hound Bakery in Drogheda - it's now closed, but Donal stold us at the time that it was Drogheda's best kept secret, featuring some of the most breathtaking cakes and wonderful bakes in Ireland
WHAT YOU NEED
FOR THE PASTRY
170g very cold, unsalted butter, cut into small cubes 250g plain flour 1½ tsP caster sugar 1 tsp flakey salt, Maldon is great 1 egg 1½ tsp apple cider vinegar 80ml ice cold water FOR THE RICOTTA DIP 4-6 large stalks of rhubarb, greens removed and discarded, stalks cleaned, and chopped into medium-sized chunks 200g strawberries, halved 75g caster sugar 3 tbsp plain flour
WHAT YOU DO
Step 1. Using a pastry blender, cut the butter into the flour, sugar and salt mixture until the crumbs are the size of little peas. Step 2. Transfer the flour and butter crumb to a large bowl and make a well in the centre. Step 3. In a separate small bowl, lightly beat together the egg, apple cider vinegar and ice cold water to incorporate. Pour the cold egg mixture into the well of the flour mixture.
Step 4. Using two large forks, gently toss the flour mixture into the egg mixture (treat the mixture as though it is a salad of delicate greens, being careful not to overwork the dough). Add a little more water, a drizzle at a time, until the mixture just holds together. Step 5. Turn the dough out onto greaseproof paper, wrap, and chill for a good 30 minutes before rolling out. The dough will make one large tart, two medium tarts, or many small ones. Step 6. Toss rhubarb, strawberries, caster sugar and flour in a medium-sized bowl, then set aside. Step 7. Portion the chilled dough into varying sizes depending on how many tarts you would like to make. On a generously floured work surface, roll out the dough portions into rounds about 1/8” thick. Transfer dough rounds onto a baking tray lined with greaseproof paper. Step 8. Pile prepared fruit into the centre of each pastry round, distributing all of the fruit between rounds. Fold the edges of the pastry inward, over the fruit, leaving the centre of the mixture exposed and creating a barrier so the juice cannot escape as the tart cooks. Step 9. Brush the outside edges of the pastry with egg yolk. Bake in a hot oven, at 210C/gas mark 6V for 25-35 minutes (or until the sugar and juices bubble in the centre of the tarts). Step 10. Remove the tarts from the oven and allow to cool until warm before enjoying. Devour and enjoy.
Recipe and photography by Donal Skehan
Serves 8|Difficulty: Easy |
Time: More than an hour
LAST TIME:
RICOTTA AND CUCUMBER DIP WITH SPICED NUTS
This recipe comes from our resident chef Domini Kemp. An homage to chef Ixta Belfrage, this was part of Kemp's recipe spread from the June issue of Food&Wine Magazine, but you can try it out now - get the recipe here
COCKTAIL 1519
This stunning cocktail recipe comes from the team at Knockranny House Hotel & Spa in Co Mayo. Perfect for sunny summer days, it's perfect when served chilled. Get the recipe here
FERRIGNO FAMILY APERITIF
This recipe comes from Cucina di Amalfi, a gorgeous new cookbook by Ursula Ferrigno that will have you wishing you could book the next available flight to Naples. It's a bright summery cocktail that's perfect to enjoy al fresco - plus you can make your own limoncello so you can enjoy it whenever you like. Get the recipe here
BLUEBERRY DRIZZLE CAKE
This recipe from our resident chef Domini Kemp featured in the May issue of Food&Wine Magazine. It features as part of a breakfast and brunch recipe spread, but it's delicious at any time of the day. Get the recipe here. Get the recipe here
DAN DAN NOODLES
This recipe comes from Paradiso, the new cookbook from Denis Cotter. It's spicy an gets better and more intense as you keeping it, plus if you have all of the prep on hand, it's really easy to put together. Get the recipe here
CHICKEN POPPERS WITH INSTANT NOODLE COATING
This recipe comes to you from the newly published cookbook Kung Pao and Beyond by journalist Susan Jung. The cookbook includes 60 delicious recipes for fried chicken variations. This version uses instant noodles as a coating. Get the recipe here
Follow us on:
You are receiving this email because you signed up to our email newsletter.
Our mailing address is:
[email protected]
Unsubscribe here
