Rhubarb and Apple Tart

Submitted by: Ken Rippengale

This tart is the perfect way to use young tender rhubarb in the spring.

Start by preparing pastry. Sieve flour into bowl, add salt and sugar and mix. Add fat and rub in, start adding water until the pastry is firm. Place in fridge for 30 minutes before using.
Remove lemon zest and squeeze lemon juice. Clean rhubarb, cut into 12mm-½inch lengths, place in bowl.
Peel and core apples, chop into chunks. Add sugar, lemon zest and juice stir well.
Remove pastry from fridge, allow to warm up. Set oven to setting 200°, or gas mark 6.
Then cut pastry in half and half again this giving enough pastry for two bases and two tops.
Roll out and line bottom of dish, fill prepared tart dish with half of the rhubarb mixture. Roll out the second half and use as lid, seal edges with egg white, cut two slits in top and brush on egg white to finish off dust with caster sugar.
Place in the preheated oven, cook for 10 minutes.
Then turn down oven to 180°, or gas mark 4 and continue cooking for 25 minutes. Remove complete with oven tray and allow to cool. Of course while you were waiting, you did prepare the second one?
Cook this straight after, resetting the oven to the higher temperature. Store one in freezer and enjoy one with custard or ice cream.

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