Rhubarb and orange tart
Ingredients 200g (7oz) plain flour 1 tsp ground cinnamon 75g (3oz) unsalted butter 25g (1oz) caster sugar 2 medium eggs 450g (1lb) rhubarb 150g (6oz) light brown sugar grated rind and juice of 1 orange a little milk, sugar and extra butter Method
Ingredients
200g (7oz) plain flour
1 tsp ground cinnamon
75g (3oz) unsalted butter
You may also want to watch:
25g (1oz) caster sugar
2 medium eggs
Most Read
- 1 CCTV appeal after vehicles interfered with in Royston
- 2 King James Academy to continue as school sport hub for north east Hertfordshire
- 3 Street singers lift people's spirits with town centre flash mob
- 4 Heath threatened with 'eyesore' borehole kiosks
- 5 Busy week for Royston firefighting crews as they keep people safe
- 6 What's next for Thakeham development after Local Plan sites revealed?
- 7 Royston man to stand trial for permitting production of cannabis
- 8 University of Hertfordshire paedophile caught with more than 500 child abuse images
- 9 Girl power and horse power prove a winning combination for Meldreth racing driver Lizzy
- 10 Riverdance's 25th anniversary show lifts the roof off Cambridge Corn Exchange
450g (1lb) rhubarb
150g (6oz) light brown sugar
grated rind and juice of 1 orange
a little milk, sugar and extra butter
Method
Sieve 175g (6oz) of the flour, the cinnamon and a pinch of salt together into a mixing bowl. Rub in the butter lightly until the mixture resembles breadcrumbs.
Stir in the caster sugar and mix to a firm dough with one egg and a little iced water. Roll the pastry out and use to line a greased 20cm (8 inch) pie plate or flan tin. Brush the pastry with a little softened butter and chill for 30 minutes. Keep the pastry trimmings for use on the top of the pie. Pre-heat the oven to Gas Mark 6, 200 deg C, 400 deg F.
Wash the rhubarb and cut into short lengths. Arrange in the pastry case. Grate the orange rind and squeeze the juice.
Put the rest of the flour, sugar and orange rind in a basin, add the beaten egg and blend well until smooth.
Heat the orange juice in a small pan until it nearly boils, then add to the egg mixture, stirring constantly. Pour over the rhubarb. Roll out the pastry trimmings and use to make strips of pastry across the top of the pie, sticking the ends down with a little water.
Brush the strips with a little milk.
Bake the pie in the pre-heated oven for 35-40 minutes or until the pastry is golden brown.
Enough for six helpings, served with cream.
JUDY BROADWAY
