Carefully transfer the pastry to a baking tray.Īrrange the rhubarb to cover all but 5cm (2 inches) of pastry around the perimeter of the disc.ĭrizzle the jam over the rhubarb and then scatter over the strawberries.įold the remaining pastry over the fruit, pleating as needed.īake for 25 minutes until pastry is golden and crisp. Roll the dough out to a disc of approximately 30cm (12 inches) in diameter. Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Add rhubarb and lemon juice stir to combine. Using your fingers, work vanilla seeds through mixture evenly. Meanwhile, whisk together granulated sugar, cornstarch, and salt. Toss the rhubarb in a bowl with the brown sugar and warm the jam until runny but not boiling. Transfer to prepared sheet and refrigerate 15 minutes. Wrap pastry in plastic clingfilm and refrigerate until ready to use. Add a little chilled water as needed to help the dough to bind. Add the egg and pulse until the pastry forms a ball. With the motor running drop butter in piece by piece until the mixture resembles coarse crumbs. Add rhubarb and let stand, stirring occasionally, 10 minutes. Stir together orange juice, lime juice, and sugar in a bowl. Place the flour and sugar into the bowl of a food processor. Preheat oven to 400☏ with rack in middle. I egg yolk, lightly whisked (for glazing the pastry).4 medium sized stems pink rhubarb, chopped into approximately 2.5 cm (1 inch) chunks.125g (4 oz) butter, well chilled and roughly chopped.Pastry - can use bought sweet short pastry of course but this recipe is so good.Bake at 200☌ (400☏/ Gas 6) for 15 minutes, then reduce the oven temperature to 170☌ (325☏/Gas 3) and continue baking for 20–25 minutes. Sprinkle with a little sugar, if desired. Once folded, they will be about 12 cm (41⁄2 inches) in diameter. Don’t be worried if the juices look too watery, they will thicken as they cool a little.ĭivide the Classic Sweet Shortcrust or Barley and Spelt Sweet Shortcrust into six, or the Coconut Oil Sweet Shortcrust into four, and roll to a diameter of 18 cm (7 inches). If this has not happened, but the pastry is beginning to burn, reduce the oven temperature slightly. I also like to see that the juices have begun to ooze from the tart. Bake for 15–20 minutes before reducing to 180☌ (350☏/Gas 4) for about 35 minutes or until the pastry is lightly golden, and juices are bubbling, which indicates that the starch has cooked out. You can tell if your temperature is right by how the butter is behaving if it is running out of the pastry, you need to turn it up - it should be sizzling on the pastry or at the base of it. Recipe and image taken from Wholefood Baking by Jude Blereau (£17.99), published by Murdoch Books. Note that while the Classic Sweet Shortcrust Pastry and Barley and Spelt Sweet Shortcrust Pastry will roll out to about 30–35 cm (12–14 inches) in diameter, the Coconut Oil Sweet Shortcrust Pastry will roll out to only 26–29 cm (101⁄2–111⁄2 inches) and will need only 1 kg (2 lb 4 oz) of fruit.Wet fruit, such as stone and berries, especially, will require more flour/starch than dry winter fruits, about 11⁄2–2 tablespoons, but I tend to err on the side of less, preferring juice that is just bound, but runs. Know also that fruits such as rhubarb will also require more. ![]() Taste your fruit and see how sweet it is, adding between 11⁄2–3 tablespoons of sugar. You must always assess the amount of sugar and thickener you add to the fruit. I tend to use closer to 1 kg when using winter fruits with less liquid in them (apples and pears) and more with the wetter summer stone fruits and berries. Be bountiful, and remember the fruit will cook down. I’ve suggested you use 1–1.3 kg (2 lb 4 oz–3 lb) of fruit.Almost any fruit, as long as it is ripe, is delicious in this tart. It’s especially quick to put together if you already have pastry in the freezer. I prefer this to a fruit pie with top and bottom pastry, as the bottom pastry crisps wonderfully and you get more fruit and less pastry in each slice. This is what I make the most - one piece of pastry rolled out with the edges folded over a mountain of gorgeous fruit. WHEAT FREE, DAIRY FREE AND/OR EGG FREE DEPENDING ON WHICH PASTRY USED A rustic tart of seasonal fruits: rhubarb and strawberry
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