Recipe By Jaxters
Ref: 872
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 18
Change no of portions required to :
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Ingredients & Prep
250 g
Plain flour
140 g
Butter unsalted cold grated
80 g
Icing sugar
1 Egg large beaten
2 tbsp
Water
Filling
600 g
Fresh strawberries chopped
400 g
Fresh rhubarb chopped
170 g
Caster sugar
20 g
Butter unsalted
1 Orange zest only
1 tbsp
Arrowroot powder
2 tbsp
Orange juice
1 tsp
Vanilla paste or extract
2 pinch
Ground cinnamon
1 pinch
Salt
Method
Step 1
First make the pastry by mixing the flour & icing sugar together, then beat egg with the water ready, grate in the cold butter & flick with flour as you grate it in, when all the butter is in the using your fingertips make a crumb, then add egg water mix & mix in to form a dough, wrap in clin film & put in the fridge to chill.
Step 2
In a good heavy bottomed saucepan add butter, strawberries, rhubarb & sugar, place over a low to med heat, bring to a simmer for 6 to 8 minutes or until the fruit softens, then add orange zest, cinnamon, salt, & vanilla, stir in, then add a little water to the arrowroot powder add & stir in until sauce is thickened, take off the heat & set aside to go cold.
Step 3
Pre-heat oven to 180°C fan.
Step 4
Grease with butter mini fluted tart tins, then rollout pastry to 4mm thick on a floured worktop with a rolling pin & line tins (you don't need fluted kind, normal ones or any mini tart tins will work fine).
Step 5
Fill each tart using a spoon, then bake in the oven for 12 to 15 minutes or until pastry around the rim is golden brown.
Suggestion & Tips
Garnish with a fresh mint leaves, eat warm with some wiped cream. You can make one big tart if you wish.