Rhubarb tart
Serves eight
For the filling
1kg rhubarb (forced or new season's)
200g caster sugar
250ml crème fraîche
125ml double cream
3 egg yolks
Rhubarb tart
Here, the quintessential English pairing of rhubarb and custard is cooked in a pastry case that looks like a sweet quiche. Instead of cooking the rhubarb beforehand, which would turn it to a pulp, it's macerated in sugar. This leaves the rhubarb with its natural colour, a little bit of crunch and an intense flavour.
1. Trim the rhubarb, then cut the stalks across into thin slices (this helps break down any stringy fibres). Mix the rhubarb with 150g of the sugar in a bowl. Leave at room temperature for at least 1 hour.
2. Meanwhile, make the tart case. Roll out the pastry on a floured surface to about 5mm thick. Use to line a 25cm flan ring placed on a baking sheet covered with greaseproof paper (or use a fluted loose-bottomed tart tin). Let the surplus pastry hang over the edge of the ring, and do not stretch it or it will shrink during baking. Prick the bottom all over with a fork, then leave the case to rest in the fridge for about half an hour before baking.
3. Set the oven at 170°C. Line the bottom and sides of the pastry case with a disc of greaseproof paper. Fill with baking beans or uncooked pulses or rice and bake for 20 minutes. Slide the baking sheet out of the oven and lift out the paper and beans. Brush the pastry with beaten egg and return to the oven for 5 minutes.
4. Tip the macerated rhubarb into a sieve and let the liquid drain through, pressing and squeezing the rhubarb tightly with your hands to extract as much liquid as possible - the pieces should be compact and dry.
5. Increase the oven to 180°C. Trim off the surplus pastry from the edge of the tart case with a sharp knife. Mix the remaining filling ingredients with the remaining sugar. Pile the rhubarb in the tart case and slowly pour in the filling. Bake for 20-25 minutes until the pastry is lightly coloured. The filling should be just set, with a slight quiver in the centre when you gently shake the tart.
Rabbit pie with spring carrots
1 rabbit
25g butter
225g smoked streaky bacon rashers (without rinds), diced
1 onion, sliced
500ml hot rabbit or chicken stock
200g young, slim baby carrots, trimmed and scrubbed
2tsp chopped fresh sage
300g good-quality puff pastry (preferably made with butter)
Milk, to glaze
Serves four
There are some dishes that are so simple they're just meant for every day, and this is one of them. Once you've got the rabbit in the pot and the pastry on top, all you have to do is pop the pie in the oven and it will take care of itself.
1. Cut the legs from rabbit, and cut the saddle into four pieces (or ask your butcher to do this). Heat a flameproof casserole until very hot and quickly brown the liver and kidneys from the rabbit. Remove and set aside. Melt the butter in the casserole and fry the bacon over a medium heat until the fat runs. Remove the bacon and reserve. Add the rabbit pieces to the casserole and brown all over for about 5 minutes. Remove the rabbit. Add the onion to the pan, cover and sweat gently for a few minutes until soft.
2. Return the rabbit to the casserole with liver, kidneys and bacon. Pour in the stock and add seasoning to taste. Bring just to the boil. Lower the heat, cover and simmer gently for about 45 minutes or until the rabbit is tender. Remove from the heat and leave to cool.
3. Meanwhile, put the carrots into a saucepan of salted cold water and bring to the boil. Drain and refresh under cold running water.
4. Remove the rabbit from the cooking liquid and pull the meat from the bones, keeping the pieces of meat as large as possible. Strain the stock and boil until reduced to 275ml. Put the meat in a pie dish (about 1 litre) with the carrots, sage and reduced stock.
5. Roll out the pastry on a floured surface to about 5mm thick. Cut out a lid for the pie dish plus a strip to go around the rim. Moisten the rim of the dish and press the strip on to it, then moisten the strip and place the lid on top. Trim the edge, and press and crimp to seal. Make a hole in the centre of the lid. Leave the pie to rest for 15 minutes. Meanwhile, set the oven at 190°C.
6. Brush the pastry lid with milk, then bake the pie for about 35 minutes or until the pastry is golden brown. Serve hot.
Book details:
The National Cookbook
Oliver Peyton
National Gallery Company Ltd - £25
ISBN 9781857094255
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