Rhubarb & Elderflower Tart

Photo: Can Caramelo

Intro text….

Ingredients:

For the Pastry

• 200g plain flour
• 100g unsalted butter (cold, cubed)
• 50g icing sugar
• 1 egg yolk
• 1-2 tbsp cold water

For the Filling:

• 400g rhubarb, chopped
• 100ml elderflower cordial
• 100g caster sugar
• 2 tbsp cornflour
• Zest of 1 lemon

For the Topping (Optional):

• Whipped cream or crème fraîche
• Flaked almonds
  
  

Instructions:

1. Make the Pastry:

   • In a food processor, pulse the flour, butter, and icing sugar until it resembles breadcrumbs.
   • Add the egg yolk and cold water gradually until the dough comes together.
   • Wrap in cling film and chill for 30 minutes.

2. Prepare the Filling:

   • In a saucepan, combine the rhubarb, elderflower cordial, sugar, and lemon zest. Cook over medium heat for about 10 minutes until the rhubarb softens.
   • Stir in the cornflour to thicken the mixture, then let it cool.
     
     

3. Assemble the Tart:

   • Roll out the pastry and line a greased tart tin. Chill for 10 minutes, then preheat the oven to 180°C (350°F).
   • Blind-bake the pastry for 15 minutes with baking beans, then remove them and bake for another 5 minutes.
   • Pour the rhubarb filling into the tart shell and bake for another 20 minutes until set.
     
     

4. Finishing Touches:

   • Let the tart cool, then serve with whipped cream or crème fraîche and a sprinkle of flaked almonds.