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Recipe

Rhubarb and strawberry tart

This rhubarb and strawberry tart is a not-too-sweet treat that begs to be eaten!

Dec 30, 2014 11:00pm
  • 1 hr cooking
  • Serves 7
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Ingredients

  • 1.5 sheets ready-made sweet short pastry
  • 60 gram butter
  • 4 tablespoon caster sugar
  • 1 1/2 -2 eggs (use half egg for pastry as per below)
  • zest of 1 lemon
  • 1 teaspoon vanilla essence
  • 2 tablespoon flour
  • 100 gram ground almonds
  • 1 cup rhubarb, chopped
  • 1 cup strawberries, hulled and halved
Sweet short pastry
  • 60 gram chilled butter
  • 1 tablespoon caster sugar
  • 1 cup flour
  • 1/2 egg, beaten lightly
  • 1 tablespoon iced water

Method

  • 1
    Preheat the oven to 200ºC and place a baking sheet in the oven to heat up. The tart will sit on this hot tray and it helps the base cook to crisp.
  • 2
    Grease a 23-25cm diameter pie dish or tart tin.
  • 3
    Roll out the pastry sheet to fit, pressing it into your tin and 3cm up the sides. Chill.
  • 4
    To make the filling, cream the butter and sugar in a bowl until light and fluffy. Add eggs and beat well. Stir in the zest, vanilla, flour and almonds, mixing to a thick paste.
  • 5
    Scatter the fruit over the pastry case, then dollop the almond paste over the top – it will spread out to cover the fruit during cooking.
  • 6
    Bake for 20-25 minutes or until golden brown all over. Serve warm or cold with fresh whipped cream and a dusting of icing sugar.
  • 7
    In a food processor, pulse the chilled butter with the sugar and flour until it resembles breadcrumbs. Add the egg and water, then pulse some more until it comes together when pinched between your fingers. Add a little more iced water if you need to.
  • 8
    Bring dough together into a ball and briefly knead on a floured board. Pat out into a disc, wrap in cling film and refrigerate for at least 15 minutes. For ease of handling, roll out on a sheet of baking paper dusted with flour. Short pastry patches well, so don't fret over tears or holes!

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