Rhubarb Tart

Ingredients

For the Pastry:

• 1¼ cups (150g) Ballerina Farm High Protein Farm Flour
• ¼ cup (30g) wholemeal (whole wheat) flour
• 1 tablespoon sugar
• ½ teaspoon Ballerina Farm Fine French Salt
• 115g (½ cup) unsalted butter, cold and cubed
• 3–5 tablespoons ice water

For the Rhubarb Filling:

• 400g rhubarb, cut into 1-inch pieces
• ⅓ cup (65g) granulated or brown sugar (adjust to taste)
• 1 teaspoon grated ginger
• Juice and Zest of ½ lemon (optional)

To Finish:

• 1 egg, beaten (for brushing)
• 1 tablespoon coarse sugar (demerara or turbinado)

Mascarpone cream:

• 250g mascarpone
• 1 tablespoon Ballerina Farm Raw Honey
• 200ml double cream
• 2-3 tablespoons powdered sugar

Method

Pastry Dough:

1. Combine flours, sugar, and salt in a mixing bowl.
2. Rub in the butter until crumbly.
3. Add ice water slowly, mixing until dough just holds together.
4. Shape into a disc, wrap, and refrigerate for 30–60 minutes.

Filling:

1. Toss rhubarb with sugar, ginger and lemon zest and juice.
2. Set aside to macerate while rolling out the dough.

Assembly:

1. Preheat oven to 200°C (400°F).
2. Roll dough into a 12-inch circle and place on a lined baking tray.
3. Mound rhubarb in the center, leaving a 2-inch border.
4. Fold edges over the fruit, pleating as needed.

Bake:

1. Brush crust with beaten egg and sprinkle with coarse sugar.
2. Bake 35–40 minutes, until golden and bubbly.
   
3. Meanwhile make mascarpone cream, whip together, powdered sugar, mascarpone, honey and cream until thick.
   

Serve galette warm with dollop of cream.