rhubarb tart

Ingredients :

1 x Empire Pastry Butter Puff Sheet, defrosted

300g Rhubarb, washed, trimmed and cut into 5cm lengths

2Tbsp Caster Sugar

1 Vanilla Bean, seeds scraped

1 Egg, beaten

Strawberry Gelato to serve

Method :

Step 1: Pre-heat oven to 160°C.

Step 2: Place prepared Rhubarb, sugar and a dash of water on a baking tray and bake for 30 mins until just soft, but the Rhubarb is still holding its shape. Cool completely.

Step 3: Unroll the pastry onto a baking tray, keeping it on the baking paper. Take a sharp knife and cut a 2-3cm border, taking care not to cut all the way through the pastry. Inside this border, dock the pastry all over with a fork (this will help inhibit some of the rise).

Step 4: Arrange the cool Rhubarb onto the pastry, keeping inside the border. Brush the border with the beaten egg.

Step 5: Turn the oven up to 200°C and bake the tart for 12mins, before turning down to 180°C and baking for a further 20mins until the pastry is golden and puffed.

Step 6: Serve hot with your favourite gelato.