Rhubarb, strawberry & ginger tarts (makes 8 mini or 2 large tarts)

These tarts are the perfect combination of sweet summer strawberries and tart rhubarb - and the colour is as spectacular as the taste.

For the pastry:

200g flour
50g icing sugar
pinch of salt
100g butter, cubed (1.5cm cubes)
1 egg yolk, lightly beaten
1 Tbsp iced water

For the filling:

2 cups chopped rhubarb (about 350g)
2 cups chopped strawberries (about 400g)
75ml Prosecco
½ cup caster sugar
1.5 Tbsp cornstarch
2 tsp lemon juice
¼ tsp grated fresh ginger


Wash and chop the strawberries and rhubarb.

In a large bowl, combine the chopped fruit, Prosecco, sugar, corn starch, lemon juice and ginger.  Stir well to mix.  Leave to macerate while you prepare the pastry.

Measure out the flour, icing sugar and butter.  Beat the egg yolk lightly. 

In a clean mixing bowl, rub the cubes of butter into the flour, sugar and salt mix using your thumbs and forefingers.  The mixture should end up resembling breadcrumbs.

Stir in the lightly beaten egg yolk and iced water and mix until the dough comes together to form a ball.  If mixture is too crumbly, add iced water 1 tsp at a time, mixing between each addition.  Knead mixture lightly with your hands until it comes together. 

Use a lightly floured rolling pin to roll the dough out on a clean surface.  Roll until the dough is about 3mm thick. 

Cut or tear pieces of the rolled dough about the same size as your flan tins.  Using your fingertips, press the dough into the tin, making sure the base and sides of each tin are evenly covered. Melt a little butter and brush a thin layer over the base of each flan tin (this will help stop the tart crust from becoming soggy).  Chill the tins in the fridge for 15 minutes.  Pre-heat the oven to 180C.  

Fill each flan pastry case with fruit.  Spoon 2 Tbsp of the macerating liquid into each mini flan tin (or 6 Tbsp into each large flan tin) but do not overfill – leave room for the liquid to bubble up during cooking.

Place flan tins on a baking sheet and bake in the lower half of a pre-heated oven at 180C for 45 mins (for mini flan tins) or 60 mins (large flan tins), until crust is golden and liquid has set to a jam-like consistency (NB – it will thicken upon cooling too).

Remove from oven and allow to cool before removing from tins.  Use palette knife to remove from base of flan tin.  Garnish with mint and serve with crème fraiche.

Another great recipe from http://www.cooksister.com
© J Horak-Druiff 2010