Rhubarb streusel tarts

Ready in 1 hour

1 quantity sweet shortcrust pastry*

For the filling:
500g rhubarb, roughly chopped
75g caster sugar
3 tbsp fresh orange juice

For the streusel topping:
25g plain flour
50g cold butter, cubed
75g demerara sugar

1 Oil 6 x 10cm loose-bottomed tart tins and prepare the pastry* as described on page 75. Preheat the oven to 200°C/180°C fan/gas 6.

2 For the streusel topping, rub the flour, butter and sugar together until it forms pea-sized pieces of dough. Scatter over a baking sheet and bake for 5 minutes until golden and crisp.

3 Place the rhubarb, sugar and orange juice in a frying pan and cook for 5 minutes until soft, adding a little more sugar if needed. Strain in a sieve set over a bowl and spoon the fruit into the baked pastry cases. Top with the crumble topping. Bake for 5 minutes and serve with ice cream and a spoonful of the reserved rhubarb juice.

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