Ingredients
Method
1.Preheat oven to 190°C.
2.Melt butter in a medium-large saucepan over medium heat. Add apple and cook for 4-5 minutes, stirring, until starting to soften, then add rhubarb, orange zest and juice and cinnamon, and continue cooking for a further 4-5 minutes until starting to soften. Stir in the sugar until it has dissolved. Set pan aside to cool until you are ready to assemble the tart.
3.Roll out one sheet of pastry on a clean, dry surface to about 2-3mm thick. Line a pie dish (about 25cm in diameter) with the pastry. Don’t worry if it tears in places – just squish it back together. You may need to use some of the other sheet of pastry and off-cuts to line the whole tin. Trim around the edges to create a neat, flat edge. Prick with a fork in a few places and brush with egg wash. Bake blind for about 15 minutes until golden. Remove tart shell from oven and set aside to cool in its dish.
4.Fill tart shell with apple and rhubarb filling. Cut the remaining square of pastry into 1cm-wide strips and arrange on top in a lattice.
5.Brush top lightly with egg wash. Bake for about 20 minutes or until pastry is crisp and golden. Serve warm with custard, ice cream or cream.
