Upside Down Apple & Rhubarb Tart with Shortbread Pastry

For this weeks pastry I made an upside down apple and rhubarb tart using a shortbread pastry.

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To make the pastry

Mix together 3 egg yolks and 130g caster sugar until the mixture is thick then add 150g softened butter and mix till smooth finally add 200g plain flour, a pinch of salt and 10g baking powder to the mixture and beat until you have a smooth ball of dough.  Cover the dough in cling film and chill in the fridge for 2 hours.

Caramelised Apples

Place 100g  caster sugar and 3 tbsp water in a small saucepan and stir until the sugar has dissolved.  Continue stirring until the mixture changes to a light amber colour. Pour the caramel evenly on to some baking parchment and leave to cool and harden.

Peel, quarter and core 4 baking apples, and place in a oven proof skillet. Break the cooled caramel into pieces and place on to your apples. Pour over the apples half a juice of a orange and 1 tbs of melted butter.

Cover the skillet tightly with tin foil and place in the oven and bake for 20 minutes or until the apples are soft.

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Rhubarb Compte

Whilst the apples are cooking Place 50g castor sugar, 2tbsp water and 200g chopped rhubarb in a saucepan and cook until the rhubarb has softened.  leave to chill

All Together

Now it’s time to put everything together.

Roll out the pastry to about 5mm thick and using a tart pan with a removable bottom place the ring on the pastry and remove the excess pastry.  Place the pastry and the ring onto a baking tray and bake for 15minutes (180°C)IMG_4499

When the pastry has cooled spread the rhubarb compote onto the pastry base and then top with the caramelised apples.  Melt a little apricot jam and spread onto to the apple.

Lots of different techniques to learn this week.  Next week my book concentrates on a chocolate pastry which is a small problem as I’ve given up chocolate for lent so I’m going to skip this till after Easter so next week I’m baking a lemon curd tart with a sweet pastry.

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