Rhubarb Tart

Ok, so I go into this post with mixed feelings. This tart, which I made for the first time two weeks ago, and I, have a short but messy history.

So, to the technicalities for a moment,

Everything about this tart is simple and delicious. I use the Pastry recipe found in Issue 38, Page 118. This was the first from-scratch pastry I attempted and it is so wonderful and easy, I don't see the point changing (I will post my thoughts on the pastry recipe later).

Besides baking the final tart a little longer than Donna says (as usual), Everything else is as the recipe states, and it is delicious. Kind of cheesecakey with the scrumptious tartness of the rhubarb. As for where you can find the rhubarb, I'm not sure. I am lucky enough to have a mother who grows rhubarb, which is why I decided to make this recipe in the first place.

Anyhoo, back to our messy history.

I was so impressed with this yummy tart I wanted to share it with everyone I could.

After it being almost demolished at a friends going-away party, I decided to take some to my parents-in-law, who were staying at a local caravan park. Impress the in-laws.

In the car park I dropped the tart, contained in my favourite, vintage, stoneware, tart dish. Right onto my big toe.

While hopping around the car park yelling faux expletives (Miss Three was present) Sweetyboy collected the miraculously unbroken tart dish and the amazingly preserved tart (Thank you glad wrap!).

Three and a half hours at emergency proved that the toe was not, in-fact broken, just crazy sore. A hot needle was inserted to relive a hematoma that had formed under the nail.

The nail is slowly (and painfully) in the process of falling off as we speak.

I ate the remainder of the tart and enjoyed every bite.

So... Make this tart. You wont regret it. Unless of course you drop it on your toe and the baking dish smashes and the tart is ruined.

I just noticed that most of the photos of my finished creations show them partially eaten. This is because 1) I have no self control, and 2) am very forgetful. Usually we have already begun digging in when I remember 'Ahhhh! I was going to take a photo of this for the blog!'

Issue 2, Page. 30

Caramel Pear Pie

The pie special in Donna hay magazine issue 38, is my go-to for a warm winter desert at the moment. I have made quite a few of them now and this one is definitely a stand out.

I must say it does generally turn out looking just like Donna's, though I always cook it longer than she says, until the top of mine is all lovely and brown like Donna's is in the picture.

Due to recipes failing in the past I have been to nervous to take it out of the oven at the time she says because it looks a little sloppy and not set. I am quite notorious for over cooking things though!

I haven't deviated from the recipe too much. A friend tried to make hers cook faster and added almond meal. I thought it was delicious, but I will let her tell you about it!

She also gave me the idea to add Black Strap Molasses. Just 2 Tbsp added to the golden syrup because it is super strong!

I loved it! But others preferred it the regular way, so each to their own.

I used a heart shaped cookie cutter for the decoration around the edge and just cut the hearts in half long-ways.

Donna Hay Magazine

Issue 38, Page 124.