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Recipe

Rustic rhubarb & raspberry tart

A beautifully rustic rhubarb and raspberry tart from New Zealand Woman's Weekly.

Apr 17, 2011 7:00pm
  • 30 mins cooking
  • Makes 1
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Ingredients

Rustic rhubarb & raspberry tart
  • 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

Rustic rhubarb & raspberry tart
  • 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.

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