Best Tarten Riwbob Rhubarb Tart Welsh Recipes

TARTEN RIWBOB (RHUBARB TART) WELSH

Steps:

• Line a plate or shallow tin with half the pastry.
• Fill with fruit, cover with sugar and add a little water.
• Cover with the rest of the pastry and bake for 45 minutes.
• Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
• All kinds of plate tarts with pastry top and bottom are popular in Wales.
• Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
• Croeso Cymreig.

RHUBARB TART

Steps:

• Heat oven to 375*.
• Trim and cut rhubarb into 3/4" long pieces, place in a shallow ovenproof dish and pour the sugar over the rhubarb and toss it all together so the sugar's well dispersed. Cover with foil and bake about 45 min or until tender. When you remove the rhubarb, slip a baking sheet in the oven. When rhubarb is cool, strain and reserve juice.
• Meanwhile, make the pastry. Using a food processor, mix the dry ingredients, then add butter and cheese and pulse to make a crumbly mixture. Bind with the cream, pulsing sparingly. Let pastry rest in the refridgerator at least 20 min before lining your tart pan. After you've rolled the pastry out between plastic wrap and lined the pan with it, put it back in the refriderator for another 20 minute
• Remove from refridgerator and line with foil. Fill pastry shell with dry or baking beans and put on the sheet in the oven for 15 minute.
• Gingerly remove beans and foil, keeping in mind their heat, and cook a further 5 min or until it's turning golden brown and is cooked through. Leave to coolon a wire rack.
• When you want to assemble the tart (you cando the steps above a good couple days in advance, though keep cooked and colled flan case in an airtight container), reduce about 6 tbsp of the juice to a syrup by boiling it robustly in a small saucepan. Don't leave the pan unattended, though, as the juices will become thickly syrupy in a matter of minutes.
• Now for the filling: using a whis, soften the cream cheese, then add the cream, whipping until it has mixed well and thickened slightly. Take care not to overbeat - this must be volumptuous and undulating. Add the sugar and muscat or rum, stir to a soft marscapone consistency, then fill the pastry shell with it. Top with the strained rhubarb pieces, then drizzle over your puce-pink glaze.

POTATO FARL

Steps:

• Peel potatoes and boil until fork tender.
• Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
• Gather mixture into a ball; turn onto lightly floured surface.
• Knead lightly until smooth. Divide dough in half.
• Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside.
• Repeat with remaining dough.
• In large nonstick skillet, heat half the oil over medium-high heat.
• Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
• Serve warm.

RASPBERRY RHUBARB TART

Steps:

• Press the pie crust into a tart pan.
• In a bowl, toss the remaining ingredients together.
• The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
• Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
• Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.

PASTAI YSTUMLLWYNARTH (WELSH OYSTERMOUTH PIE).

Steps:

• Boil the potatoes in lightly salted water.
• Drain well and mash them with the milk, a quarter of the butter and the seasoning and spices.
• Melt half the remaining butter in a frying pan and sautee' the onion until soft.
• Mix together with the potatoes and cod, then add the onion, hard-boiled egg and parsley.
• Turn into a buttered pie dish, roughing up the top with a fork.
• Sprinkle with a little milk and dot with the remaining butter.
• Bake at 375 degrees for about 30 minutes until golden brown and serve.