Rhubarb and strawberry tarts - recipe

Rhubarb and strawberry tarts

  • Prepare

  • Serves
    8

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the pastry

For the filling

For the topping

Find similar in:

Recipe , Rhubarb , Strawberry , Tarts
  1. 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5).

  2. 2

    First make the pastry, add the flour, sugar and butter to a food processor or electric mixer and mix until fine crumbs. Add the egg yolks and mix until a smooth soft dough, adding a little water as needed.

    For this step you'll need:

    • 250g Plain white flour
    • 50g Icing sugar
    • 100g Butter (unsalted)
    • 2 Egg yolk(s) (free range)
    • 1 tbsp Water
  3. 3

    Knead the pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until it’s a little larger than a 9 cm (31/2 inch) loose based tart tin.

  4. 4

    Lift the pastry into the tin and press up the sides then trim a little above the top of the tin to allow for shrinkage. Continue until you have lined 8 tins. Prick the bases with a fork, put the tins on a baking sheet and chill for 15 minutes, or longer if time allows.

  5. 5

    Line each tart with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 minutes, remove the paper and beans and cook for 4-5 minutes until the bases are crisp.

  6. 6

    While the tarts cook, mix the egg yolks and whole egg with the sugar in a bowl. Bring the milk and cream just to the boil in a saucepan then gradually whisk into the mixture. Add the vanilla extract, then strain back into the pan.

    For this step you'll need:

    • 2 Egg yolk(s) (free range)
    • 1 Egg(s) (free range)
    • 25g Unrefined golden caster sugar
    • 150ml Double cream
    • 200ml Milk (semi-skimmed)
    • 1tsp Vanilla extract
  7. 7

    Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.

    For this step you'll need:

    • 250g Rhubarb cut into 2.5cm (1 inch) lengths
    • 15g Butter (unsalted)
    • 1 tbsp Unrefined golden caster sugar
  8. 8

    Take the tarts out of the oven, reduce the temperature to 160°C (fan 140°C, gas mark 3). Pour the custard mixture into the tart cases put in the oven with the rhubarb on the shelf above.

    For this step you'll need:

    • 2 tbsp Redcurrant jelly
  9. 9

    Bake the tarts for 15-20 minutes until just set with a very slight wobble to the centre and the rhubarb for 20-25 minutes until just tender and still bright pink. Add the redcurrant jelly to the rhubarb juices and stir until melted.  Leave to cool.

  10. 10

    When ready to serve, take the tarts out of the tins and put on serving plates. Mix the strawberries with the rhubarb and spoon over the tops of the tarts.

    For this step you'll need:

    • 400g Strawberries halved or sliced

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