Quick, before rhubarb season is over, get some and try this recipe.
It’s not so much that the tart is different…. it is, in fact, the pastry. I’ve been experimenting. Got this idea into my head and folks it works. You will all know my regular pastry made with butter and lard. This time though I thought I’d try it with coconut oil.
We’ve discovered Cocowel Organic Extra Virgin Coconut Oil in our SuperValu in Portumna…. and boy, is it delicious. We are using it in lots of different ways.
Now here’s the thing with this pastry…. you know the way they always say that you need ‘cold’ hands to make good pastry, with this mix it is quite the opposite. Your hands need to be warm as you need to be able to break the coconut oil down.
8 oz. Plain white flour or spelt flour
2 oz. Butter
2 oz. Coconut Oil
5 to 6 stalks of Rhubarb – washed and chopped
Sugar to taste.
Add the butter and coconut oil to your measured flour. Rub the butter and oil into the flour until all lumps are gone. Mix in the water a dash at a time, until the mixture comes together.
Wrap your pastry in cling film and leave in fridge for a couple of hours. (I find pastry is much easier to work with if you do this.)
Grease a dinner plate (this amount of pastry – makes enough for a tart made on any dinner plate) Divid your pastry in two and roll out, thinly, in two pieces. Add the chopped rhubarb and sugar to taste. Brush rim of pastry with water. Top with remaining pastry.
Bake in oven heated to 180 deg for approx. 30 – 35 minutes. Allow to cool a bit.
Sprinkle with caster sugar and serve.