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mary berry strawberries rhubarb

Strawberry & Rhubarb Tart Mary Berry

Caroline Sciberras
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine British
Servings 8

Ingredients
  

Dough

    • 1 1/3 cups all-purpose flour 6 tbsp chilled butter cut into cubes about 2 tbsp cold water
    • 2/3 cup granulated sugar plus extra for sprinkling

    Filling

    • 1/3 cup cornstarch
    • 1 1/2 lb 750g rhubarb, cut into 1/2 in (1cm) slices1 cinnamon stick, halved
    • 12 oz 375g strawberries, hulled and halved

    Instructions
     

    For the shortcrust pastry:

    • Place the flour into a spacious bowl.
    • Add the butter, then use your fingertips to blend them until the mixture takes on the texture of fine bread crumbs.
    • Gradually add enough water to the mixture, allowing it to come together into a soft dough. Ensure that it's not too sticky.
    • Wrap this dough in plastic wrap, and allow it to rest in the refrigerator for approximately 30 minutes.

    For the filling:

    • Combine the sugar and cornstarch.
    • Mix this with the rhubarb, cinnamon, and strawberries.
    • Allow the fruit to soak in this mixture for 15 to 20 minutes.

    To assemble the rhubarb tart:

    • Preheat your oven to 425°F (225°C).
    • Split it into two halves.
    • Roll out one of the halves on a lightly floured surface to form a thin round shape. This will line the bottom and sides of your pie dish.
    • Transfer the soaked fruit into the pie crust, removing the cinnamon.
    • Roll out the second half of the dough to match the size of the first round. Cut a strip measuring 1/2 inch (1cm) from around the edge of this dough.
    • Proceed to cut the remaining dough into 1/2 inch (1cm) strips. These will be used to create a lattice pattern on top of the pie.
    • Apply a light brush of water to the ends of the lattice strips. Arrange them in a lattice pattern over the pie's surface. Attach the longer strip around the rim of the pie.
    • Sprinkle 1 to 2 tablespoons of sugar over the lattice top.
    • Bake the pie for 10 minutes initially. Then, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 30 to 40 minutes. The goal is for the fruit to be tender and the crust to attain a golden hue.
    • Serve the rhubarb pie/tart either warm or cold, according to your preference.

    Notes

    Equipment: 9in (23cm) pie dish