Rhubarb and Apple Foldover Tart

This tart is the perfect blend of sweet and tangy, featuring the sweet & sharpness of apples and the unique tartness of rhubarb. Perfect for a dinner party or a comforting treat for a cozy afternoon; this recipe has got you covered.

The beauty of this recipe is also that you don't need a tart dish! Just use your pastry and fold the edges over. Easy Peasy.

Ingredients

• 2 sheets of ready-made shortcrust pastry, thawed
• 300g (2½ cups) rhubarb, finely sliced
• 1 large apple (or 2 small), peeled, cored and thinly sliced
• Juice of ½ a lemon
• 125g (½ cup) caster sugar
• 1 tablespoon cornflour
• 1 tsp vanilla paste
• Pinch of salt
• 1 egg, lightly beaten
• 1 tablespoon extra sugar (for sprinkling)

Method

1. Preheat your oven to 200°C (fan 180°C) and line a baking tray with baking paper.

2. Mix the filling: In a large bowl, combine the sliced rhubarb, apple, lemon juice, caster sugar, cornflour, vanilla, and a pinch of salt. Toss everything together until the fruit is well coated.

3. Assemble the tart: Lay your pastry sheets on the prepared tray (overlapping slightly if needed and pressing them together). Pile the fruit into the centre, leaving a 4–5cm border around the edges.

4. Fold the edges: Gently fold the pastry edges up over the fruit, pleating as you go. Rustic is good!

5. Egg wash & sugar: Brush the pastry edges with beaten egg and sprinkle with the extra sugar.

6. Bake: Bake for 30–35 minutes or until the pastry is golden and the fruit is bubbling.

7. Cool & serve: Let it sit for 10 minutes before slicing. Serve warm with yoghurt, cream, or ice cream.