RHUBARB, STRAW­BERRY AND AL­MOND TART

This rus­tic, vi­brant and flavour­ful free-form dessert is the per­fect way to end any din­ner party

The Sunday Mail (Queensland) - Stellar - - Class - By Donna Hay

IN­GRE­DI­ENTS

• 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

Method

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”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.