Preparation Time: 30 minutes + 1 hour chilling for pastry and fruit filling
Cooking Time: 30 minutes
Serves: 8
| Ingredients | Preparation |
|
Filling 35g butter 225g rhubarb, trimmed and cut into 5cm lengths 190g strawberries, halved 40g caster sugar 40g soft brown sugar 60g strawberry jam 1 tsp vanilla 35g cornflour Pastry 125g butter, softened 90g icing sugar 1 whole egg 1 egg yolk 185g plain flour 115g almond meal 1½ tsp cinnamon ¾ tsp baking powder |
1. For the filling, melt butter on a medium heat in a frypan then cook the rhubarb and strawberries for a few minutes. Add both sugars and stir well. Reduce heat and continue to cook for 5–10 minutes until the fruit is tender. 2. Drain the fruit and reserve the cooking juices. Add the juices back to the pan with the jam and vanilla. Mix the cornflour in a small bowl with 1½ tablespoons of cold water. Add to the pan and whisk over low heat until it thickens. Add the drained fruit and stir well. Place in a clean bowl, cover with plastic wrap and chill in refrigerator for 1 hour. 3. For the pastry, place butter and sugar in the bowl of a freestanding mixer and beat for 5 minutes until pale. Add yolks and beat to incorporate. Add remaining ingredients and mix until combined. Flatten into a disc and wrap in plastic wrap. Place in refrigerator to chill for 1 hour. 4. Preheat oven on Hot air + bottom heat 170°C. 5. Remove pastry from fridge and set aside one third for the lattice. Roll out the remaining pastry to fit a fluted rectangular tin with removable base 35cm x 10cm. Trim edges, cover with plastic wrap and refrigerate until required. 6. Roll out the rest of the pastry and use a fluted pastry wheel to cut lengths of pastry for the lattice. Fill the tart case with the cooled fruit filling. Top with strips of lattice pastry in a criss-cross pattern, trimming at the edges. Bake tart on shelf 1 for 30 minutes, until lightly browned. To finish 1. Remove tart from tin, place on serving platter and serve with cream or ice cream. |
