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Rhubarb puff pastry tart
Preheat oven to 200°C/400°F/Gas mark 6.
Roast rhubarb pieces on a tray with a splash of water, demerara sugar and vanilla extract.
Roast until just tender with the tip of a knife.
Leave to cool, drain juices and reserve for later.
Unroll the puff pastry and cut into three equal rectangular pieces.
Score a border 1.5cm inside the edge of the rectangles.
Transfer the three rectangles to a baking tray covered in greaseproof paper.
Arrange the roasted rhubarb pieces within the border of the rectangles.
Spoon a little of the reserved juice over the top
Beat the egg with the splash of milk to make egg wash.
Brush the egg wash around the border, this will ensure a golden pastry.
Place the tray in the oven for around 15 mins until pastry has risen and is golden.
If it happens to be in season, use forced rhubarb. It is has a more vibrant pink colour when cooked.
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