RHUBARB AND ALMOND TART
{Serves 8-10}
SWEET PASTRY (FOR 4 26CM TART
SHELLS)
225g unsalted butter
170g caster sugar
4 Blackacre egg yolks
4tbsp cold water
110g cornflour
335g soft plain flour
5g Maldon salt, fine ground
For the pastry
Cream the butter and caster sugar together. Beat
until the mixture starts to go pale. Combine the
egg yolks and the water and beat gradually into the
butter mix. Mix the flours and the salt, and sift
onto the butter mix. Use a rubber spatula to fold
the flour in; you are aiming for dough that is
homogenous but has been worked as little as
possible. Turn the dough onto a floured surface
and bring together into a cylinder. Wrap in cling
film and chill for at least 30 mins.
FRANGIPANE (1 TART, 10 PORTIONS)
150g unsalted butter
150g caster sugar
150g whole Blackacre egg
150g ground almonds
5g salt
50g self raising flour
Almond extract
Line a 26cm flan ring and blind bake at 160°c until
just set, remove the baking beans and cook until a
light golden brown.
RHUBARB
200g forced rhubarb
25g caster sugar
25ml ginger wine
75g ginger preserve
With Sienna on its last few
services, Russell’s next venture is
Creative about Cuisine, a showcase for his writing, consultancy,
teaching and photography. “An
amalgamation of all that I have
learned and, most importantly,
everything I am passionate
about.” as he describes it. Check
out the website to stay up to date
with the next stage in his culinary journey and hear from some
of his talented friends.
www.creativeaboutcuisine.com
Some of Russell’s
favourite local producers
Brush the pastry case with a yolk and water egg
wash and return to the oven for one minute.
Repeat.
For the rhubarb
Cut the rhubarb into 2cm lengths and place on a
baking tray, sprinkle over the sugar and ginger
wine. Roast at 160ºc for two mins until the
rhubarb just starts to soften. Drain off any juice
from the tray and reserve, then chill the rhubarb.
www.blackacrefarmeggs.com
www.samwaysfish.com
To assemble the tart
Spread the tart case with a layer of ginger preserve
and then pipe in the frangipane. Push the rhubarb
pieces into the frangipane, starting in the centre
and working outwards. Leave around 1cm gap
between the pieces and finish 1cm in from the edge
of the pastry case. Bake at 160°C for 15-20 mins
until golden and firm. Brush the tart with a little
melted ginger preserve to glaze. Allow to cool but
do not refrigerate.
www.jurassiccoastmeats.co.uk
The history of Russell’s acclaimed Dorchester restaurant…
October 2010
- The new Michelin
guide is released and
Sienna retains its star.
November 2003
- The AA award Sienna
two rosettes.
Russell’s role outside
of the restaurant
continues to develop,
with various
consultancy contracts,
teaching,
demonstrations,
writing and recipe
development.
2015 - Creative about
Cuisine is formed, a
new venture for
Russell.
2 012
2004
January 2007 The AA award Sienna
a third rosette - this
classes a restaurant as
being in the top 10%
of AA-rated
establishments in the
UK.
September/
October 2004 -
Sienna is now listed in
all the major guides.
2010-2015 January 2010 25th April 2015 Sienna continues to
Michelin award Sienna
Russell and Eléna’s last
go from strength to
one star, the first
service at Sienna; the
strength and retains
restaurant in Dorset to
end of their lease at
the Michelin star,
receive the award for
the restaurant means
three rosettes and is
over 20 years. There
it is time to take on
were only 147 Michelin listed with a score of 4,
new challenges.
star restaurants in the rising to 5 in the Good
Food Guide.
UK at that time.
www.menu-dorset.co.uk
2 015
January 2004 Sienna is listed in the
Michel [