Tart recipes

Rhubarb-and-custard tart

1 hour 5 minutes

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11⁄2 hours plus 20 minutes’ resting time

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Berry recipes

Rhubarb and strawberry tart

40 minutes

Rhubarb and strawberry tart

By Paul Duncan

Serves 4 - 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

450 g fresh strawberries (quarter large ones)
450 g rhubarb stalks, chopped
120 g white sugar
60 g cake flour
500 g ready-made shortcrust pastry
2 T butter
1 free-range egg yolk, beaten
Double-thick cream, for serving

Method

Preheat the oven to 200°C. In a large bowl, mix the strawberries, rhubarb, sugar and flour and leave to stand for 30 minutes.

Roll out the pastry and line the base and sides of an 25 cm pie dish. Reserve a portion for the top of the pie. Pour in the filling, and dot with the butter.

Cut the remaining pastry into strips and crisscross the surface of the pie with it. Brush with the egg yolk.

Bake for 35 to 40 minutes, or until the filling bubbles up through the surface. Serve with the double-thick cream.

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Rhubarb-and-custard tart

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Rhubarb and strawberry tart

Rhubarb and strawberry tart

Ingredients

Method