Rhubarb and strawberry tart
A light, buttery pastry with a hint of zest encases a delectable, vibrant fillling of summertime flavours
SERVES
12
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the pastry:
225g flour
pinch of salt
140g butter
55g caster sugar
1 egg
zest of 2 oranges
For the glaze:
1 egg yolk
1 tbsp milk
For the filling:
340g rhubarb
220g strawberries
100g golden caster sugar
Method
Mix the flour and salt. Rub in the butter and orange zest until it looks like rough breadcrumbs, do not over mix. Stir the sugar into the eggs, mix it lightly and add to the flour.
Rest the pastry for an hour in the fridge or overnight.
Preheat your oven to 180°C. Grease and line an 8in tart case. Roll a base for the case and gently lay it into the tin, pressing it down around the edges. Cut off any excess pastry and save it for the top of the tart.
Bake the case blind. Cover it in parchment and beans and bake for 10 minutes.
Beat the egg yolk and milk together for the glaze. Brush the base with half of the glaze and place back into the oven for a further five minutes.
Layer the rhubarb and strawberries with a sprinkling of sugar and repeat until all of the fruit is in the tart case. If the rhubarb is bitter, you may need a bit more sugar.
Roll out the rest of the pastry and make a top for the tart. Pinch it around the edges and cut a hole in the centre. Brush with the rest of the glaze and bake for 25 minutes until the rhubarb is soft and the top of the tart is golden.
