Apple, rhubarb & custard tart

Apple, rhubarb & custard tart

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(1 ratings)

Prep: 30 mins Cook: 1 hr

More effort

Serves 6 - 8
This stunning tart is the ideal finale to a winter dinner party

Nutrition and extra info

Nutrition:

  • kcal584
  • fat37g
  • saturates15g
  • carbs59g
  • sugars35g
  • fibre3g
  • protein9g
  • salt0.48g
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Ingredients

  • 375g pack dessert pastry
  • 250g rhubarb, cut into small pieces
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 300g eating apple, peeled, cored and cut into small pieces
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 tbsp caster sugar
  • juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the custard

  • 150ml double cream
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 vanilla pod, halved
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g caster sugar
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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