Ginger & Orange Rhubarb Crumble Tart

Ginger & Orange Rhubarb Crumble Tart: A British Delight

This Ginger & Orange Rhubarb Crumble Tart is a celebration of classic British flavours with a zesty, spicy twist. The buttery shortcrust pastry provides the perfect base for the tart, sweet, and subtly spicy rhubarb filling, while the orange-infused crumble topping adds a delightful texture and citrusy aroma. It's an ideal dessert for a sophisticated dinner party or a comforting weekend treat, designed to beautifully complement your favourite drinks.

Ingredients

For the Shortcrust Pastry:

• 225g plain flour, plus extra for dusting
• 50g caster sugar
• 125g cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tbsp cold water

For the Rhubarb & Ginger Filling:

• 500g rhubarb, trimmed and cut into 2cm pieces
• 100g caster sugar
• 50g crystallised ginger, finely chopped
• Zest of 1 large orange
• Juice of ½ orange
• 1 tbsp cornflour

For the Orange Crumble Topping:

• 100g plain flour
• 50g cold unsalted butter, cubed
• 50g demerara sugar
• Zest of ½ large orange

Instructions

1. Prepare the Shortcrust Pastry:

1. In a large bowl, rub the cold butter cubes into the plain flour and caster sugar using your fingertips until the mixture resembles fine breadcrumbs.
2. Add the egg yolk and 1 tablespoon of cold water. Mix with a knife until it starts to come together. Add more water, a teaspoon at a time, if needed, until a dough forms.
3. Lightly knead the dough on a floured surface until smooth. Flatten into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

2. Prepare the Rhubarb & Ginger Filling:

1. In a large bowl, combine the chopped rhubarb, caster sugar, finely chopped crystallised ginger, orange zest, orange juice, and cornflour. Mix gently until the rhubarb is evenly coated. Set aside to macerate while you roll out the pastry.

3. Assemble the Tart:

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4).
2. On a lightly floured surface, roll out the chilled pastry to a thickness of about 3-4mm. Carefully lift and line a 23cm (9-inch) fluted tart tin with a removable base. Trim any excess pastry from the edges.
3. Prick the base of the pastry all over with a fork. Line with baking paper and fill with baking beans (or dried pulses).
4. Blind bake for 15 minutes. Remove the baking paper and beans, then bake for another 5-7 minutes, or until the pastry is lightly golden and dry.
5. Pour the rhubarb and ginger filling into the blind-baked pastry case, spreading it evenly.

4. Prepare the Orange Crumble Topping:

1. In a separate bowl, rub the cold butter cubes into the plain flour for the crumble until it resembles coarse breadcrumbs.
2. Stir in the demerara sugar and orange zest until well combined.

5. Bake the Tart:

1. Sprinkle the crumble topping evenly over the rhubarb filling.
2. Bake for 35-45 minutes, or until the crumble topping is golden brown and the rhubarb is tender and bubbling.
3. Remove from the oven and let the tart cool in the tin for at least 20-30 minutes before carefully removing the sides.

Serving Suggestions

Serve warm with a generous dollop of clotted cream, a scoop of vanilla bean ice cream, or a drizzle of homemade custard. It's equally delicious at room temperature.

Pairing Tips

• Gin Fizz: The bright, citrusy notes of a Gin Fizz (gin, lemon juice, sugar, soda water) perfectly cut through the richness of the tart while complementing the orange and ginger flavours. The fizz adds a refreshing counterpoint to the dessert's warmth.
• Spiced Rum: A warming spiced rum, served neat or over ice, provides a beautiful autumnal pairing. Its notes of vanilla, cinnamon, and clove resonate with the ginger and fruit, creating a comforting and sophisticated experience.
• Fruity Sour Beer: For beer lovers, consider a fruity sour beer with notes of red berries or citrus. Its acidity and fruitiness can provide a surprising, yet delightful, contrast to the tart's sweetness and spice.