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1 Maggie Beer's Vino Cotto and rhubarb tart

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Maggie Beer's Vino Cotto and rhubarb tart

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Ingredients

8 portion(s)

Pastry

  • 100 g unsalted butter, chilled and cut into pieces (2-3 cm), plus extra for greasing
  • 100 g plain flour, plus extra for dusting
  • 1 tbsp icing sugar
  • 20 g cocoa powder
  • 80 g sour cream

rhubarb and syrup

  • 1 bunch rhubarb, cut into pieces (10-12cm) (see Tips)
  • 100 g Maggie Beer® Verjuice
  • 200 g water
  • 50 g brown sugar
  • 1 1/2 tsp Maggie Beer® Vino Cotto

Frangipane

  • 130 g blanched almonds
  • 120 g unsalted butter, softened and cut into pieces
  • 120 g caster sugar
  • 2 eggs
  • 1 tbsp brandy (optional) (see Tips)
  • 30 g plain flour
  • double cream or crème fraîche, to serve (optional)
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  • 6
    2h 50min
    Preparation 2h 50min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Pastry

  1. Place a bowl onto mixing bowl lid and weigh butter into it. Place butter into freezer for 10 minutes.

  2. Place butter, flour, sugar and cocoa into mixing bowl and mix 8 sec/speed 8, or until mixture resembles coarse breadcrumbs.

  3. Add sour cream and mix 10-15 sec/speed 3 until just combined. Transfer pastry onto a silicone bread mat (ThermoMat) or lightly floured work surface and shape into a square (approx. 10cm). Wrap in plastic wrap and place into refrigerator for 10 minutes.

  4. Preheat oven to 200°C. Grease a rectangular fluted tart tin with removable base (34 x 13 cm).

  5. Roll out pastry into a rectangle shape (approx. 4 cm thickness). Line prepared tart tin with pastry, leaving a 1 cm overhang. Place into refrigerator for 15 minutes. Clean and dry mixing bowl.

  6. Remove from refrigerator and prick pastry with a fork to avoid air bubbles and rising. Line pastry base with baking paper and fill with pie weights, rice or dried beans and bake for 20 minutes (200°C), or until pastry look dry. Cut off any overhanging pastry and discard. Set aside tart base to cool in tin.

    7. Rhubarb and syrup

  7. Place rhubarb into Varoma dish and tray and set aside.

  8. Place all remaining syrup ingredients into mixing bowl. Place Varoma into position, secure Varoma lid and cook 7 min/Varoma/speed 1 (see Tips). Set Varoma aside to cool. Continue to cook syrup for a further 10 min/Varoma/speed 1, without measuring cup. Allow syrup to cool in mixing bowl for 10 minutes.

  9. Transfer rhubarb into a sealable container, then pour syrup over it and set aside to cool completely. Clean and dry mixing bowl.

    10. Frangipane

  10. Preheat oven to 150°C. Line a baking tray (20 x 30 cm) with baking paper and set aside.

  11. Place a bowl onto mixing bowl lid and weigh almonds into it. Transfer almonds onto prepared baking tray and bake for 10 minutes (150°C), or until slightly golden. Set aside to cool completely.

  12. Place cooled almonds into mixing bowl and mill 10 sec/speed 6. Transfer into a bowl and set aside.

  13. Insert butterfly whisk. Place butter and sugar into mixing bowl and mix 2 min/speed 2. Scrape down sides of mixing bowl with spatula.

  14. Add 1 of the eggs and mix 30 sec/speed 2. Scrape down sides of mixing bowl with spatula.

  15. Add remaining eggs and mix 30 sec/speed 2.

  16. Add brandy (optional) and mix 20 sec/speed 2.

  17. Add flour and reserved almond meal and mix 1 min 30 sec/Gentle stir setting. Remove butterfly whisk.

  18. Pour frangipane mixture into cooled tart shell.

  19. Using simmering basket or a fine-mesh sieve, strain syrup from soaked rhubarb into a serving jug. Arrange rhubarb on top of frangipane as desired and bake for 30-40 minutes (150°C), or until a wooden skewer inserted into the centre if the frangipane comes out clean. Drizzle warm tart with resevered syrup and serve with double cream or crème fraîche (optional).

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Tip

Cooking times of the rhubarb can vary depending on the thickness of the rhubarb. Adjust cooking times accordingly.

You can replace the brandy with 2 teaspoons of natural vanilla extract.

You can use any size tart tin for this recipe; adjust the size of your rhubarb pieces accordingly.

You can make your pastry a day in advance (through step 3).

You can prepare the rhubarb and syrup components a day in advance.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Absolutely brilliant. A must if you want to...

    Submitted by laneyr81 on 8. January 2017 - 17:14.

    Absolutely brilliant. A must if you want to impress!

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