Rhubarb and strawberry tart

Home Magazine
Prep Time: 00:45
Servings: 1 Tart
Cooking Time: 00:25
  • 400-600g - shortcrust pastry, defrosted
  • 400g - rhubarb, cleaned and chopped
  • 250g - strawberries, cleaned
  • 220g - sugar
  • 15ml - cornflour
  • 10ml - grated orange rind
  • 1 - egg, beaten
  • - sugar to dust
This tart, with its surprising blend of sweet and sour tastes under strips of crisp pastry, calls for nothing more than a dollop of cream.
Heat the oven to 180°C.

Roll out the shortcrust pastry and line a 23cm pie dish. Press the remainder of the dough into a ball and set aside to rest until you roll it out later to make the topping.

Blind bake the pastry for about 10 minutes. Remove the greaseproof paper and beans, and return to the oven for five minutes. Allow to cool.

Mix the rhubarb, strawberries, sugar, cornflour and orange peel and spoon into the cooled case.

Cut a 24cm circle out of the remaining pastry and place it over the fruit, pressing down the sides slightly. Score a cross across the centre so that the steam can escape and brush the pastry with beaten egg. Sprinkle over the sugar and bake at 160ºC for about 20 to 25 minutes until golden brown and crisp.


You can also cut the pastry topping into a lattice pattern so that you can see the baked fruit.

Text and image: Home magazine

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April 2023

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