Down Farmhouse Rhubarb Tart
A classic Ulster farmhouse tart filled with tender garden rhubarb beneath crisp, buttery shortcrust pastry, finished with a crunchy sugar crust.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •20cm metal or enamel pie plate
- •Rolling pin
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 15 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 360 kcal
Instructions
- 1
Rub the cold butter into the plain flour and salt until the mixture resembles fine breadcrumbs.
- 2
Stir in 25g caster sugar, then add just enough cold water to bring the dough together.
- 3
Divide the dough into two portions, wrap in greaseproof paper, and chill for 20 minutes.
- 4
Preheat the oven to 190C (170C fan).
- 5
Toss the sliced rhubarb with 150g caster sugar, cornflour, and ground ginger in a bowl.
- 6
Roll out one pastry disc on a lightly floured work surface and line a 20cm metal plate.
- 7
Pile the prepared rhubarb mixture into the lined plate, mounding it slightly in the centre.
- 8
Roll out the remaining pastry, lay it over the filling, and crimp the edges to seal.
- 9
Cut two small slits in the top crust to allow steam to escape.
- 10
Brush the pastry top with beaten egg and sprinkle evenly with demerara sugar.
- 11
Bake for 35 to 40 minutes until the pastry is golden and the fruit juices bubble.
Chef's tips
Use a traditional metal or enamel pie plate to ensure the base pastry bakes crisp rather than soggy. If your garden rhubarb is freshly pulled and very juicy, toss it with an extra teaspoon of cornflour.
Ingredient substitutions
- ground ginger → finely grated orange zest
- demerara sugar → granulated sugar
Storage
Store leftovers covered at room temperature for up to two days or refrigerated for up to four days.
Reheating
Reheat slices on a baking tray in an oven preheated to 180C for 10 minutes to recrisp the crust.
Common mistakes to avoid
- •Pre-cooking the rhubarb before baking, which makes the bottom pastry soggy and waterlogged.
- •Omitting the steam vents, which causes trapped steam to burst the sealed crust edges.
- •Using warm butter, which results in a greasy and tough shortcrust pastry.
Serving suggestions
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