Blueberry and Rhubarb Tart: The final course in our blueberry feast

If you live in the South West of Victoria, Australia, then you need to get excited because it’s only one more sleep until the Gellibrand River Blues and Blueberry Festival! Over the last few weeks we’ve been celebrating all things blueberry with some delicious recipes in preparation for the festival. If you missed them, check out our Blueberry and Fromage Frais Toast, Mushroom and Blueberry Burgers and Green Salad with a Blueberry Twist. This is the grand finale of blueberry month and we’re going out with a banger in the form of this Blueberry and Rhubarb Tart.

Blueberry and Rhubarb Tart 2_preview

Everyone loves a good tart, especially when it’s oozing delicious juices like this one. Soph got pretty excited about photographing the ooze and this tart in general. I’m also a little bit obsessed with these free-form tarts as they’re so easy and versatile. I’m working on a savoury version as well to feature in our book. This one features local blueberries and a spice mix from Screaming Seeds (read more about them below the recipe). I used to work at a drive-thru coffee shop in Geelong where the Screaming Seeds van would come through and they were one of my favourite customers. The smell of spices wafting from the van was intoxicating!

Soph and I will be at the festivals Market Day on Sunday 25th February at Rex Norman Reserve in Gellibrand. I plan on eating enough blueberries to turn me into a blueberry, full Violet Beauregarde style. Fresh blueberries with a side of Otway Estate’s Blueberry Hefeweizen please! We can’t wait to catch up with all the wonderful and passionate producers we’ve worked with over the last month. If you’re a blueberry fan like myself, don’t miss it!

Em xx

Blueberry and Rhubarb Tart

Serves 8

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Ingredients

  • 1 cup plain flour
  • 1 tsp Screaming Seeds Quatre Epice mix
  • 120g butter, cubed and chilled
  • ¼ cup castor sugar
  • 5 tbsp ice cold water
  • 200g fresh blueberries
  • 100g rhubarb, cut into 2cm pieces
  • ¼ cup sugar
  • 1 tsp vanilla extract

Method

Preheat the oven to 180℃.

Mix the flour and Screaming Seeds Quatre Epice mix together in a bowl. Add the butter and rub together using your fingertips until it resembles a coarse meal. Stir in the sugar and then add the water and stir until just combined. Press into a ball, flatten and wrap in cling-wrap. Refrigerate for one hour.

Mix together the blueberries, rhubarb, sugar and vanilla in a bowl.

Remove the pastry dough from the cling-wrap and place on a clean, floured surface. Roll out into a circle, about 30cm diameter, and place on a baking tray lined with baking paper. Place the blueberry and rhubarb mixture on the dough and spread evenly, leaving about a 3cm gap around the edges. Fold the edges up and slightly over the filling. Sprinkle the edges with a little extra sugar.

Bake for 40 minutes or until the pastry is crisp and browned. Allow to cool slightly. Cut into wedges and enjoy!

More on Screaming Seeds

Screaming Seeds is a Geelong business that has created a delicious range of seasonings. They offer seasoned salts, infused couscous, gluten-free coating mixes, Krumbos and an amazing new Gravlax Mix. They also guarantee you the best customer service, reliable deliveries and excellent consistency in all Screaming Seeds products. Screaming Seeds spice blends are perfectly proportioned for home use, including easy and delicious recipes for you to try. They make ideal gifts and the Eco Paks are lightweight and easy to mail to friends, transforming the smell of a postie’s bag.

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