Wednesday, 21 May 2008


For the pastry;
· 150g/5oz Allinson Wholemeal Plain Flour
· 75g/3oz butter, chilled and diced
· 50g/2oz Billington's Unrefined Golden Icing Sugar
· 2 large egg yolks
For the filling;
· 150g/5oz Billington's Unrefined Golden Caster Sugar
· 250g/9oz rhubarb
· 1 tbsp lemon juice
· 150ml/¼pt double cream
· 1 large egg plus 2 large yolks

1. Preheat the oven to 200ºC/180ºC Fan/Gas 6. For the pastry, put the flour and butter into a processor and whiz until the mixture resembles crumbs. Add the Golden Icing Sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together, but doesn't quite form a ball.
2. Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 mins.
3. Line a baking sheet with a teflon sheet or grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle over 25g/1oz of Golden Caster Sugar and squeeze over the lemon juice. Roast the rhubarb for 10 mins until slightly softened but still holding its shape.
4. Grease and flour 6 individual tartlet tins. Roll out the pastry on a lightly floured surface and use to line the tins. Press it well into the edges, trim off the excess and chill for 15 mins.
5. Line the pastry cases with greaseproof paper squares and baking beans. Bake the pastry cases for 10 mins. Remove the paper and beans and bake for 5 more mins until the pastry base is firm.
6. Mix together the cream, eggs and remaining Golden Caster Sugar in a jug. Divide the rhubarb between the pastry cases and arrange on a baking sheet. Carefully pour in the egg mixture. Reduce the oven temperature to 170ºC/Fan 150ºC/Gas Mark 3. Bake the tarts for 15 mins or until the filling is just firm. Cool, chill and wrap to transport.
Makes: 6

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