St. Patrick’s day, otherwise known as the Feast of St. Patrick, is a time to celebrate all things Irish! Historically, the tradition of Lent and its restrictions on eating and drinking alcohol are lifted for the day, thus encouraging the holiday’s tradition of over indulgence and alcohol consumption.
We all recognise St. Patrick’s day by the vast amounts of people wearing green, but why? According to the history books, St Patrick is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pagan Irish. Ever since, St. Patrick has been adorning stained-glass windows in Churches across the world, holding his walking stick in one hand, and a shamrock in the other.
Food has always played a huge part in the St. Patrick’s Day celebrations. Traditionally, hearty beef stews were made alongside dumplings as they were easy to make for a large gathering of friends and family. This was often accompanied by Irish Soda Bread, a chicken and leek pie or even traditional Colcannon (a traditional Irish dish of mashed potatoes with kale or cabbage.)
Sweet treats are, of course, very popular on St. Patrick’s Day. Some of the most popular St. Patrick’s Day treats include; Apple Cake, Irish Spice Cake and possibly the most popular – a traditional Irish Rhubarb Tart. The Irish climate is perfect for growing rhubarb, and that means it’s been a staple of sweet dishes for generations.
We have given this traditional dessert a St. Dalfour twist with the addition of our delicious St. Dalfour Apple & Cinnamon Preserve! Why not bring a little bit of Irish tradition into your home by making our Irish Rhubarb & Apple Tart with Whiskey Cream.
How to:
Ingredients
350g ready-made puff pastry
450g fresh rhubarb
1 jar of St. Dalfour Apple & Cinnamon Preserve
150g unsalted butter
150g caster sugar
250ml whipping cream
100g caster sugar
2tbps of an Irish whiskey of your preference
Method
Preheat your oven to 180°C
Roll out your ready-made puff pastry and place into a greased and lined baking tin with a generous overhang
If you are able to, pleat the pastry around the entire edge of your tin before carefully spreading your St. Dalfour Apple & Cinnamon Preserve over the pastry
Arrange your washed and sliced rhubarb over the preserve (ensure there are no gaps before brushing with your melted unsalted butter and sprinkling with your caster sugar
Cook for around 30 minutes, or until golden brown and caramelised
To make the Whiskey Cream, whip the cream before adding the sugar and whiskey
Once the tart has cooled to room temperature, serve with a spoonful of Whiskey Cream and enjoy!
