-PASTRY-
115 g Plain Flour
25 g Caster Sugar
15 g Icing Sugar
50 g Butter
1 Egg Yolk; (small)
2 tb Iced Water
FRUIT FILLING
500 g Rhubarb; (chopped)
5 tb Elderflower Cordial
2 tb Caster Sugar
CRUMBLE TOPPING
100 g Plain Flour
50 g Oats
100 g Butter
75 g Caster Sugar
1. For the pastry, put the flour, caster sugar and icing sugar into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
2. Beat the egg yolk with the water and add to the flour mixture. Mix and
knead gently to form a soft dough.
3. Wrap in cling film and chill for 30 minutes. Roll out the pastry and use
to line four 4 inch fluted tart tins.
4. Line with parchment, fill with baking beans and bake blind in a hot oven
set at 190?c / 375?c / Gas Mark 5 for 15 – 20 minutes.
5. Allow the cases to cool. Put the rhubarb and cordial in a pan and heat
gently, covered until the fruit is soft but still holding its shape.
6. Gently turn the fruit in the pan juices and taste for sweetness. If too
tart for your taste, add the caster sugar. Let the fruit cool.
Crumble
7. Rub the butter into the flour until the mixture resembles rough
breadcrumbs.
8. Stir in the oats and caster sugar.
9. Once again, turn the fruit in the pan juices and spoon into the pastry
cases. Top with the crumble topping and return to the oven for 15 minutes.
10. Serve warm with cream, custard or ice cream.
Yields
4 servings