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Tarten Rhiwbob a Mafon (Rhubarb and Raspberry Tart)

Tarten Rhiwbob a Mafon (Rhubarb and Raspberry Tart) is a classic Cymric (Welsh) for a traditional tart of lightly-stewed rhubarb topped with raspberries and almonds that's baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rhubarb and Raspberry Tart (Tarten Rhiwbob a Mafon).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : Vegetarian Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

225g pastai brau cyfoeth (hy wedi ei wneud gyda 225g o flawd)

450g o riwbob wedi tori yn ddarnau 3cm o hyd (peidiwch a'u plicio)
75g o siwgwr caster
1 llwy fwrdd o flawd corn wedi ei gymysgu'n esmwyth a 2 llwy gwrdd o ddŵr
1 llwy fwrdd o semolina
225g o fafon
25g o almwn wedi tafellu

Dull:

Paratowch y pastai yn ol y risét, gorchuddiwch â phastic cegin a gosodwch yn yr oergell am 30 munud. Pan mae'r amser ar ben, roliwch y pastai allan ar wyneb blawdiog a defnyddiwch i orchuddio gwaelod ac ochrrau desgil tarten ddofn neu ddesgil fflan. Torrwch unrhyw ormodedd i ffwrdd yna gorchuddiwch a phapur gwrth-saim a llenwch gyda ffa pobi. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 180°C a phobwch am 12 munud. Tynnwch y ffa a'r papur gwrth-saim yna gadewch y pastai o'r neilltu i oeri. Yn y cyfamser, cyfunwch y rhiwbob a'r siwgwr mewn sosban, dewch a'r gymysgedd i ferwi a choginiwch am 5 munud. Gweithiwch y blawd corn i fewn i'r gymysgedd, coginiwch am funud yn fwy yna tynnwch oddi-ar y gwres a gosodwch o'r neilltu i oeri. Pan mae'r does yn oer, gwasgarwch y semolina ar ei waelod cyn ychwanegu'r gymysgedd rhiwbob. Yna gosodwch y mafon am ben popeth. Addurnwch gyda'r almwnau yna dychwelwch i'r popty a phobwch am 10 munud yn ychwaneg, neu nes fod y cyfan wedi cynhesu drywodd. Gweiniwch yn gynnes, wedi ei dafellu, gyda hufen neu cràme fraîche.

English Translation

Ingredients:

225g rich shortcrust pastry (ie made with 225g flour)

450g rhubarb, cut into 3cm lengths (do not peel)
75g caster sugar
1 tbsp cornflour mixed to a slurry with 2 tbsp water
1 tbsp semolina
225g raspberries
25g slivered almonds

Method:

Prepare the pastry according to the recipe, cover with clingfilm and chill for 30 minutes.

After this time, roll out the pastry on a floured work surface and use to line a deep pie or flan dish. Trim off any excess than cover with greaseproof paper and fill with baking beans. Transfer to an oven pre-heated to 180°C and bake blind for 12 minutes. Remove the beans and paper then set aside to cool.

In the meantime, combine the rhubarb and sugar in a saucepan, bring to a boil and cook for 5 minutes. Work in the cornflour, cook for 1 minute more then take off the heat and set aside to cool.

Once the pastry is cold, scatter over the semolina then top with the rhubarb mix and the raspberries. Decorate with the almonds then return to the oven and cook for 10 minutes more, or until warmed through.

Serve warm, sliced into wedges and accompanied by cream or crème fraîche.