Rhubarb, Apple and Strawberry Lattice Tart

Rhubarb, Apple and Strawberry Lattice Tart

Serves 12

Ingredients

375 g rhubarb                                                    80 g plain flour

375 g apple                                                       juice of 1 lemon

150 g strawberries                                             1 egg

300 g castor sugar

Method

This tart needs a 31 cm or 12” fluted tin, spray well with Real Ease.  Roll out your pastry so that it is large enough to cover your tin about 3mm in thickness.  Press into the tart case. Roll approximately half of the amount of pastry again, the width of your tart case, then cut this into 2 cm strips.  To prevent the pastry from shrinking it is best to roll it the day before and leave it in the fridge over night.

Chop rhubarb into 5 cm lengths, apple into bite sized chunks and hull and half the strawberries. Place the chopped fruit into a bowl and add the sugar, flour and lemon juice; mix well.  Place this mixture in your tart and then form a lattice with your pastry strips to cover, and seal by pressing into the pastry edge of the tart.

Crack 1 egg and whisk with a splash of milk, coat the lattice using a pastry brush.  Bake in a moderate oven at 170°C for about 1 hour, until pastry is cooked and brown.

Serve once it has cooled a little with ice cream or cream.

Pastry

375 g butter                                                       3 large eggs

250 g sugar                                                       8 g baking powder

650 g plain flour                                                 vanilla essence

Method

Cream the butter and sugar lightly in a mixer or by hand.  Add in the eggs one at a time and then fold in the flour, baking powder and vanilla essence and mix together to combine all ingredients. Knead pastry lightly on a floured bench and once you have formed a ball wrap pastry in glad wrap and rest in the fridge for 30 minutes.

NB:  Unused pastry can be wrapped in glad wrap and frozen.