Rhubarb! I saw it on sale in the supermarket and just had to buy it. I searched for a recipe online and there are hundreds - this one is simple (in fact I was a bit anxious that it was
too simple) and delicious. You get a sort of meringue-y crust along with the rhubarb. I added the blackberries because I happened to have some left over, but they're not essential.
Ingredients
- 1 pack of ready-rolled shortcrust pastry
- 5 tablespoonfuls of plain flour, plus extra for rolling out
- Butter for greasing
- 300g of fresh rhubarb
- 200g of caster sugar
- 1 pinch of ground cinnamon
- 2 eggs
- 6 or 7 blackberries
- Creme fraiche, to serve
Method
- Preheat the oven to 190°C.
- Use a little butter to grease a pie dish that's about 23cm across.
- Use the extra plain flour to dust the inside of the greased dish.
- Unroll the ready-rolled pastry and roll it to twice its size. The crust of the tart should be really thin. Wrap the leftover pastry in cling film and put it in the fridge to use in another recipe.
- Line the pie dish with the pastry, and prick the base with a fork. Cover with baking parchment and fill with baking beans.
- Blind bake the pastry shell for 15 minutes, then remove the beans and paper and return to the oven for a further five minutes. This will give you a really crispy, browned pastry.
- Chop the rhubarb into chunks.
- Put the flour, sugar and cinnamon into a bowl, and mix them together.
- Crack the eggs into another bowl and beat together with a fork. Then stir into the flour/sugar mixture.
- Put the rhubarb into the pastry case and pour the sweet mixture over the top.
- Place the blackberries decoratively on top.
- Bake for 40 to 45 minutes. Mine came out looking very pale, so I gave it an extra 10 minutes at a very high heat just to brown it off a bit.
- Serve with the creme fraiche.
