- 500g rhubarb, thickly but evenly and carefully sliced
- 175gms sugar
- 2 eggs
- 50gms flour
- grated rind of an orange
- 150mls cream
- 2 tbsp redcurrant jelly
- 1 tbsp water
- 200gms flour
- 100gms butter
- 3 tbsp cold water
Sprinkle the rhubarb with half the sugar and leave overnight.
To make the pastry, sift the flour and a pinch of salt into a bowl. Dice the butter into flour and rub in then mix to a dough with a little water. Rest the pastry wrapped in plastic food wrap, in the fridge for an hour or more. Roll out the dough on a floured surface and line a buttered 22 cm tart pan. Prick the base lightly with a fork and bake blind in a pre-heated, moderately hot oven (200° C) for about 10 minutes – until the pastry has begun to form a light crust.
To make the filling, mix together the eggs and the remaining sugar in a bowl. Add the flour and orange zest and then stir in the cream.
Place the rhubarb in the pastry case and cover with the filling. Return to the oven for 30 minutes. Melt the jelly with the water and use to brush over the tart. Serve warm or cold.