Heat oven to 190C/170C fan/gas 5. Roll
out the pastry to the thickness of £1 coin
and use it to line a 23cm tart tin. Cut a
round of baking paper bigger than the
tin and place in the tin with baking beans
on top. Bake blind for 15 mins, then
remove the beans and bake for a further
10-15 mins until lightly golden. Remove
the tart from the oven and turn the oven
down to 160C/140C fan/gas 3.
While the tart is in the oven, prepare
the filling. Gently heat the rhubarb, apple,
caster sugar and orange juice in a small
pan for 10 mins until fruit is soft, but still
holding its shape. Once cooked, remove
from the heat and leave to cool slightly
while you make the custard.
Heat the cream, milk and vanilla pod in
a small pan and bring to the boil. Whisk
the eggs and sugar in a separate bowl.
When the cream mix has reached boiling
point, pour this over the eggs while still
whisking, then pour the mix through a
sieve into a clean bowl or jug and add
the orange zest.
Once the tart case is cooked, scatter
the fruit over the bottom of the case and
pour the custard on top. Place the tart
in the oven and cook for 30-35 mins until
the custard is just set. Remove from the
oven and leave to cool completely before
cutting into slices.