Rhubarb is one of my favourite seasonal ingredients. I only use it in the summer time and refuse to buy it any other time of the year when I know it’s been force grown. You just don’t get the same flavour and colour when it’s grown out of season, I find.

Contrary to popular belief, rhubarb tart isn’t difficult to make. This pastry recipe is suitable for a novice and it tastes amazing. The inclusion of the egg for binding gives the pastry a biscuit-like taste and texture.

Hope you enjoy!

Amy x

Ingredients
160g cold butter, cubed
225g plain flour
2 1/2 tbsp caster sugar
1/2 tsp mixed spice
2 eggs, beaten
Stewed rhubarb

Method
Preheat the oven to 180C.

Rub together the butter and flour until it resembles fine breadcrumbs.

Stir in the sugar and mixed spice.

Make a well in the center and add in enough egg to make a soft dough.

Knead the dough and assemble the tart – don’t forget to seal down the edges with egg wash, cover the entire tart with egg wash and cut some air holes.

Cook in a preheated oven for 45 minutes.