Strawberry and Rhubarb Lattice Tart
Rhubarb and strawberries with brown sugar and cinnamon, baked under a sugared pastry lattice.
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Method
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Equipment
- food processor
- small bowl
- fork
- rolling pin
- 25 cm loose-based fluted tart tin
- baking paper
- baking beans
- large rimmed baking tray
- large bowl
- sharp knife
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 599 kcal |
| Protein | 7 g |
| Carbohydrate | 74.9 g |
| of which sugars | 37.4 g |
| of which free sugars | 32.8 g |
| Fat | 31.3 g |
| of which saturates | 18.8 g |
| Fibre | 3.6 g |
| Salt | 0.62 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 315 g plain flour, plus extra for rolling
- 4.5 g fine sea salt or table salt about ¾ tsp
- 170 g cold unsalted butter, diced
- 2 large egg yolks
- 80 ml iced water
Filling
- 500 g rhubarb, in 2.5 cm pieces
- 500 g strawberries, hulled and halved or quartered
- 250 g light brown sugar
- 1 tsp ground cinnamon
- 3 tbsp cornflour (cornstarch)
- 85 g unsalted butter, melted
Glaze
- 1 large egg white
- 20 g caster sugar
To serve
- 150 g crème fraîche, to serve
- 1
Pastry. heat the oven to 180 °C (160 °C fan). Pulse the flour and salt, add the butter and pulse until pebbly. Beat the yolks with the iced water, sprinkle over and pulse 10-12 times, until a dough starts to form.
- 2
Divide. gather the dough and set a third aside for the lattice. Roll the rest on a floured surface and line the tin. Keep the lattice dough in the fridge while the case bakes.
- 3
Blind bake. line with paper and beans and bake on the tray about 10 min, until dry-looking. Remove the paper and beans and bake about 20 min more, until lightly browned.
- 4
Filling. mix the rhubarb, strawberries, brown sugar, cinnamon, cornflour and melted butter in the large bowl and spoon into the case, juices and all.
- 5
Lattice. roll the reserved dough and cut 2.5 cm strips. Weave them over the fruit and tuck the ends in at the edge. Beat the egg white with 1 tbsp water, brush the strips and sprinkle with the caster sugar.
- 6
Bake. about 40 min on the tray, until the lattice is browned and the filling bubbles thickly in the centre. Cool at least 1 h so the juices set, then serve with crème fraîche. The filling must bubble in the middle so the cornflour thickens.
Storage
Keep covered at room temperature for 1 day, or chill for up to 3 days.
