|Apple & Rhubarb Tart - lovely combination of sweet and tangy|
It has been almost a month since I last updated on Fong's Kitchen. First, my computer was down. Luckily, we have a habit of backing up our files, so most of my pictures were saved... maybe except for a few??? Then, Fong was down too... twice!! Nevertheless, I still managed to log on to check what's serving in others' kitchens. During my short absence, I was pleasantly surprised to see a few more followers to my little kitchen. A big thank you to all friends/readers and a big welcome to the new guests to my kitchen.
Rhubarb is not common in Singapore, though you can find them in some supermarkets. Here is a picture of the fresh rhubarb that I have taken. They look rather similar to celery, except the stem is red and it tastes tart. There were large leaves growing from these rhubarb stems, but for convenience of storage, I have trimmed off the leaves.
|Bought these rhubarb during my Australia trip.|
Preparation for this apple and rhubarb tart is the same as my earlier apple tart, except that I used rhubarb for this tart's topping. For each slice of tart, you will get to enjoy a crispy biscuit base, fragrant almond cream, moist apple puree and finally a slight tangy rhubarb toppings.
|Preparation work for my apple and rhubarb tart|
I love to bake tart. Little effort and it reaps wonderful results. I usually prepare the base dough, rest and roll out a day in advance. The apple puree is the easiest step to prepare, no blender needed. Just peel and chop up the apples, cook over medium heat till soften for about 10 minutes and its done. Almond cream is also prepared within another 5 to 10 minutes. The bulk of the time is baking the tart in the oven.
|These slices were for my neighbour. Hi Mag, if you happen to read this :)|