These are some rather old tarts that I never managed to post. And in the draft I found some brainstorming of things I once liked that now I don’t. What exactly inspired that, I’m not sure, but to stay true to how I seemed to have envisioned this post three years ago, here we go.
For example, I had this great penchant for baggy jeans, hoodies and t-shirts acquired only from tourist gift shops throughout elementary and junior high school. Preferably everything in various shades of navy blue.
Or, back in junior high school, I seemed to have regarded cupcakes as the pinnacle of all baking ventures. For a time I was really into the ALL CAPS sort of typography aesthetic (see title photo with the recipe below), but since I’ve mostly stuck to the more classic appeal of all lower case. Intentionally or not, I also seemed to be into unexposed photography (see the pictures in this post) — well, perhaps more unintentionally than anything.
But chevron pattern? And to make it even better, chevron-patterned rhubarb? When will that ever not be appealing? What a lovely design, and one that I can claim absolutely no credit for, being based on these picnic bars found from smitten kitchen.
I made the rhubarb assembly a bit more fiddly than need be (and also took away from the elegant ease of the original) by making them into round tarts. There’s tart rosehip jam on the bottom followed by an anise-spiced almond cream and then rhubarb on top. I like this pairing of jam on the bottom and fruit on top for a bit of a fruitier take on a Bakewell tart.rhubarb tarts with anise and brown sugar almond cream and rosehip jam
Makes four round tarts.
Adapted, vaguely, from the shortcrust pastry in Ruby Tandoh’s Crumb.
107 g butter
90 g dark rye flour
120 g all purpose flour
1 spoonful sugar
large pinch salt
1 egg and then some
To make the pastry, mix the butter into the flour using a cutting motion with a wooden spoon. Add the salt and sugar, and lastly add egg as needed to bring the pastry together.
anise and brown sugar frangipane
Adapted from Richard Bertinet’s almond cream recipe in Pastry.
75 g soft butter
30 g brown sugar
40 g granulated sugar
1 tsp vanilla extract
100 g ground almond
generous 1/4 tsp ground star anise
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp salt
60 g egg
25 g flour
Cream the butter and sugars together with a wooden spoon until fluffy. Mix in the vanilla extract, then the ground almond, spices, and salt. Mix in the egg, and lastly the flour.
If it is chilled completely it will be too firm to spread, so chill only briefly or remove from the fridge to allow the frangipane to soften before using.
rhubarb, cut into short pieces.
Roll out the pastry thinly on a floured surface. Line tart tins and chill completely.
Spread a spoonful of rosehip jam over the bottom of each tart. Cover with the frangipane, and lastly arrange the rhubarb pieces overtop. It is a bit finicky due to the round shape, but fill in the little corners with rhubarb pieces as well.
Bake at 400F for 10 minutes, then turn down the temperature to 350F for 30 minutes (will likely vary depending on the tart sizes/shapes you made) or until the tarts are browned.