RHUBARB, STRAWBERRY AND ALMOND TART
This rustic, vibrant and flavourful free-form dessert is the perfect way to end any dinner party
• 1½ cups (225g) plain flour • ¼ cup (55g) caster sugar • 40g cold lard, chopped • 60g cold unsalted butter, chopped • ¼ cup (60ml) iced water • 2 teaspoons apple cider vinegar FILLING • 600g rhubarb, thinly sliced • 250g strawberries, hulled and halved • ³ cup (150g) white sugar, plus extra for sprinkling • 1 teaspoon vanilla bean paste • ½ cup (60g) almond meal • 1 egg, lightly beaten • maple syrup, to serve
STEP 1 Preheat oven to 180°C. Combine flour and sugar in a bowl. Add lard and butter and rub into the flour mixture using your fingertips until it resembles crumbs. Add water and vinegar and use a butter knife to bring together to form a dough. Cover in plastic wrap and refrigerate for 30 minutes. STEP 2 Roll out the pastry between 2 sheets of baking paper to a 5mm-thick 30cm round. Place on a baking tray and refrigerate for 10–15 minutes or until firm. STEP 3 For the filling, place the rhubarb, strawberries, sugar and vanilla in a bowl and mix. Sprinkle almond meal over pastry, leaving a 4cm border. Top with filling, fold over edges and press to seal. Brush with egg and sprinkle with extra sugar. Cook for 40–45 minutes until pastry is golden. Drizzle with maple syrup to serve. Serves 6–8.
“A rustic, vibrant and flavourful dessert”