Food & Wine
Rhubarb and apple tarts
These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see.
Makes: 6 tarts
Ingredients:
- 500g shortcrust pastry (store-bought or your favourite recipe)
- 1 tablespoon plain flour
- ¼ cup caster sugar
- 2 apples, peeled and sliced
- 300g rhubarb cut into 2cm pieces
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cardamom
- 1 egg, beaten
Method:
- Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.
- Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.
- Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.
- Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.
- Fold the edges of the pastry up and over the sides of the filling, pressing it together.
- Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.
- Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.
Images: Shutterstock