Name: Rustic rhubarb & raspberry tart
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cup plain flour; 1/2 teaspoon salt; 175 gram cold butter, cubed; 1 egg yolk; 2 tablespoon ice cold water; 3 tablespoon sugar; 1/2 cup frozen raspberries; 6 stems rhubarb; 1/4 cup custard powder; 1 egg yolk; 1/4 cup raw sugar

Ingredients

2 cup plain flour

1/2 teaspoon salt

175 gram cold butter, cubed

1 egg yolk

2 tablespoon ice cold water

3 tablespoon sugar

1/2 cup frozen raspberries

6 stems rhubarb

1/4 cup custard powder

1 egg yolk

1/4 cup raw sugar

Method

1.Place flour and salt together in the bowl of a food processor and with the motor running drop in cubes of butter until mixture resembles coarse crumbs. Add egg yolk and water and pulse just until mixture forms a ball. Wrap in clingfilm and refrigerate for 30 minutes.

2.Place sugar, raspberries and rhubarb in a saucepan with 1/3 cup water. Bring to the boil and simmer until rhubarb is just tender. Mix custard powder with 3/4 cup cold water, then add to the fruit mixture and stir over a gentle heat until thickened. Allow to cool.

3.Preheat oven to 180C. Roll out pastry until 2 to 3mm thick. Place pastry on a baking tray and pile the cooled rhubarb mixture into the centre leaving a 12cm border of pastry. Fold the pastry in over the fruit.

4.Brush pastry with egg yolk and sprinkle with sugar. Bake for 20 minutes until pastry is golden and firm.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%