Rhubarb & Orange Tart
A community recipe by 5oniaNot tested or verified by Nigella.com
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Roll out pastry and line a shallow pie dish. Leave some pastry to make a lattice top. Cut the rhubarb into 1 inch lengths and mix with sugar, cornstarch, orange rind and juice. Tip the fruit mixture into the lined pie dish. Cut the remaining pastry into narrow strips. Brush lattice strips with milk and arrange in a criss-cross pattern on the filling. Bake in a hot oven 425 F or gas mark 7, for about 40 minutes.
Introduction
I have used this recipe for years. I think the rhubarb and orange flavours are perfect together. Hope you enjoy it as much as we do.
Ingredients
Serves: 4 servings
- 6 ounces shortcrust pastry
- 1 pound rhubarb (washed and dried)
- 6 ounces sugar
- 1½ tablespoons cornstarch
- 1 small orange (rind and juice of)
Method
Rhubarb & Orange Tart is a community recipe submitted by 5onia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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