Vibrant rhubarb tart

Prep: 10 mins

Cook: 15 mins

Seasonal rhubarb make for amazing tarts with such fresh and crisp fruit flavours.

375g ready rolled puff pastry

Plain flour, to dust

3 tbsp light muscovado sugar

8 pieces stem ginger in syrup, thinly sliced

350g fresh rhubarb, trimmed and cut into 9cm lengths

1 tbsp syrup from the stem ginger jar

Preheat the oven to 180°C / 350°F / Gas mark 4.

Place a greased and lined baking tray in the oven for 5 minutes.

Allow the pastry to come to room temperature before using, then unroll onto a lightly floured surface and cut into 8 rectangles, 7 x 12cm each.

Remove the heated baking tray from the oven and layer the rectangles on the baking tray.

Sprinkle the sugar down the middle of each, allowing a 1cm rim around the outside.

Scatter the ginger over the sugared pastry.

Arrange the rhubarb in rows down the centre of the pastry.

Bake for 15 minutes until the pastry is risen and the rhubarb is cooked.

While still hot, brush with a little ginger syrup and serve with ice cream if you like.

Serves
8

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Fruit, Sugar, Garlic, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Moderately Easy

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