Rhubarb, Sloe Gin & Hazelnut Tart

As I've mentioned before, when I go to Ireland, I love to bake. It's an ideal way for me to relax - but it's also an opportunity to use high quality ingredients.  Several weeks (sometimes months) before I travel, I begin researching recipes that will allow me to use produce that I know will be in season or ingredients that are otherwise special or unique - ingredients that are not always easily accessible to me at home in the U.S.

Back in August, Deb from Smitten Kitchen posted a recipe that utilizes plums which I knew would be in season during my September trip to Ireland, so bookmarked it was. Keep reading and you'll see how I adapted the recipe to utilize two other ingredients, rhubarb and sloe gin.

Plum and Hazelnut Crumb tart á la Smitten Kitchen

I started by making Deb's recipe for the plum tart. It was - as anticipated - to die for.  A few days later, himself declared that there was some rhubarb in the garden which he wanted to use. So, thinking back to the brilliant Nigel Slater Eton mess recipe I made earlier this year which combined rhubarb with sloe gin, I decided I'd make yet another tart and replace the plums.

home grown rhubarb & home made sloe gin

Out to the garden we went to bring in the rhubarb. Then, I hunted down the sloe gin in the liquor cabinet. There may be a few drops left in the bottle, but I've asked for more to be made this autumn so that we can have it at Christmas...so, I'll be seeking out more recipes! 

the hazelnut crust is extremely easy to make

Note: I knew this recipe was meant for me to make when I realized that I didn't have a spring form pan in the house, decided to go to Sainsbury's and look for one and lo & behold it was on sale that week - half off! The stars were aligning.

Both versions of this tart are delicious. I actually preferred the texture of the rhubarb tart. Although the plums were firm and ripe, the rhubarb actually seemed to benefit more from cooking in the custard filling. But honestly, they're both very tasty.
 
Printable recipe for Rhubarb, Sloe Gin & Hazelnut Tart

Enjoy & be sure to come again!