RHUBARB AND STRAWBERRY TART

The idea for this recipe comes from one of my favourite cookbooks, “The Popina Book of Baking”. 

There are a couple of tarts in the book made using the same basic recipe, which consists of a pastry case, a sponge mixture filling and fruit arranged on top of that before baking. I decided to use rhubarb and strawberry because they had both just arrived in the shops and make a lovely combination of flavours.

It baked perfectly, as it always does when I use this recipe.  I used a ready-made sweet pastry for the base, which I usually do, and although baking blind is not stated in the recipe I have never yet had a soggy bottom !!

I also always put on the apricot glaze, as it is worth the little extra effort for the glamour it adds to the finished tart.

The fruit combinations in the book are plum and apple, and nectarine and berry, the one which appears so temptingly on the cover.  Variations I have made myself are damson and apple (gorgeous) and a plum, blueberry, strawberry and raspberry version, basically using up the bits and pieces lurking in the fridge, which was also lovely.

 My plum, blueberry, strawberry and raspberry version of the tart.

Definitely a recipe to experiment with and it works beautifully every time.  You can use your imagination when deciding what fruit to put in !!

This is what you need.

1 sweet pastry case, home-made or shop bought.

40g unsalted butter at room temperature

90g caster sugar

1 egg

1½ tsp baking powder

90g plain flour

A few sticks of pink rhubarb

A handful of strawberries

2 tblsp apricot jam

This is what you do.

Preheat the oven to 160°C/140°fan/gas mk 3.  Grease a 20cm tart tin or dish.

Line the tart dish with the pastry. 

Beat the butter and sugar together until smooth.  Beat in the egg.  Add the flour and baking powder and combine.

Pour the mixture on top of the pastry case and level.

Cut the washed rhubarb into suitable lengths and arrange with the halved strawberries on top of the sponge mixture.

Bake for about 40 minutes until the sponge is golden and risen.  Remove from the oven and cool while you make the apricot glaze.

Put the apricot jam in a small saucepan and heat gently until runny.  Brush the melted jam over the still-warm tart.  Serve warm with cream or ice-cream.  Also nice cold.

Serves 6.