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Apple, rhubarb & custard tart

This stunning tart is the ideal finale to a winter dinner party

  • Prep: 30 mins
    Cook: 1 hrs
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 584
  • Carbohydrates 59
  • Saturated Fat 15
  • Sugar 35
  • Protein 9
  • Fat 37
  • Fibre 3
  • Salt 0.48

Nutrition per serving

  • Calories 584
  • Carbohydrates 59
  • Saturated Fat 15
  • Sugar 35
  • Protein 9
  • Fat 37
  • Fibre 3
  • Salt 0.48

Ingredients

  • 375g pack dessert pastry
  • 250g rhubarb, cut into small pieces
  • 300g eating apples, peeled, cored and cut into small pieces
  • 2 tbsp caster sugar
  • juice 1 orange
  • 150ml double cream
  • 150ml milk
  • 1 vanilla pod, halved
  • 3 eggs
  • 85g caster sugar
  • zest 1 orange

Method

  1. Heat oven to 190C/170C fan/gas 5. Roll out the pastry to the thickness of £1 coin and use it to line a 23cm tart tin. Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top. Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden. Remove the tart from the oven and turn the oven down to 160C/140C fan/gas 3.

  2. While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard.

  3. Heat the cream, milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest.

  4. Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top. Place the tart in the oven and cook for 30-35 mins until the custard is just set. Remove from the oven and leave to cool completely before cutting into slices.

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