New Season Garden Rhubarb Pie
This gem of a recipe was passed on to me by my mother who was famous for her pies - it’s a real keeper. The pastry is made by the creaming method so people who are convinced that they suffer from 'hot hands' don't have to worry about rubbing in the butter
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
60
MINUTES
Ingredients
Pastry
225g soft butter
50g caster sugar
2 eggs, preferably free range
350g white flour, preferably unbleached
Filling
900g sliced red rhubarb (about 1cm thick) (not forced)
370g sugar
egg wash-made with one beaten egg and a dash of milk
caster sugar for sprinkling
To Serve:
softly whipped cream
Barbados sugar
1 x tin, 18cm x 30.5cm x 2.5cm deep
Method
First make the pastry.
Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs one by one and beat for several minutes. Reduce speed and mix in the flour slowly. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.
To make the tart
Roll out the pastry 3mm thick approx. and use about two-thirds of it to line a suitable tin. Place the sliced rhubarb into the tart, sprinkle with sugar. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the apples are tender, approx. 45 minutes to 1 hour.
When cooked cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
