This week we begin a new feature on our Cornwall kitchens blog, featuring recipes and cookery inspiration from top Cornish Chefs to try out in your new kitchen.
The first recipe we have to share with you is from the talented Fiona Were. Originally from New Zealand, Fiona been cooking up a fusion of cookery delights around the West Country for many years. Heading up the kitchen brigades at some of the top hotels and restaurants from Bristol to Cornwall. Fiona combines different flavours, cookery styles and techniques to create a unique tasting experience.
Here is her recipe for a gorgeous Rhubarb Bakewell Tart, in season right now. Give it a try at home or if you’d rather Fiona bring the cookery to your kitchen, find out more at: http://www.cheffionanz.com/
Rhubarb Bakewell Tart
By Fiona Were
You will need:
1 flan tin 30cm* diameter approx, preferably with a removable base, buttered and floured
Preheat oven to 180 degrees celsius
For the pastry
125g unsalted butter, cubed
250g plain flour
50g caster sugar
a pinch of sea salt
Cold water to mix
For the frangipane
3 free range eggs
200g soft unsalted butter
200g ground almonds
150g caster sugar
1 tbsp Brandy
300g forced rhubarb, sliced and cooked until soft with 100g caster sugar
1. First make the pastry. Blend the butter, sugar, sea salt and flour in a food processor until the mix resembles fine crumbs.
2. Using the pulse button, carefully add enough cold water to until the pastry just starts to hold together. Remove from the bowl of the processor and press together to form a smooth dough. Set aside while you prepare the remaining ingredients.
3. Clean out the food processor bowl and place in all the ingredients for the frangipane.
4. Process on continuous until light and fluffy.
5. Roll out pastry to fit the flan tin, and make sure it over hangs generously. This will then get trimmed off once the tart is cooked. Press the pastry in well to the tin.
6. Spread the rhubarb ‘jam’ on top of the pastry.
7. Then either pipe or carefully dollop the frangipane over the top. Spread to cover the rhubarb.
8. At this point you can scatter over some flaked almonds should you wish.
9. Place onto a baking tray and into the oven and bake for 20 minutes, then check it. If the tart is colouring up too much drop the temperature to 160 degrees and continue cooking until the pastry is golden and the frangipane is nicely coloured and cooked, which will probably be about 45 minutes in total, depending on your oven.
10. Remove from the oven when it is ready and set aside for 15 minutes.
11. Carefully trim the pastry so it is flush with the edge of the flan tin.
12. Unmould from the flan tin once cool and serve simply with clotted cream or really make the most of the rhubarb season and treat yourself to some different rhubarb components such as candied rhubarb and a rhubarb margarita.
*If you’re feeling adventurous, you can make individual rhubarb bakewells using a muffin tray. These should only take about 20 minutes to cook.