1 Tart serving
Cooking: 25 mins
This tart, with its surprising blend of sweet and sour tastes under strips of crisp pastry, calls for nothing more than a dollop of cream.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (8)
400-600 g | shortcrust pastry |
400 g | rhubarb — trimmed and chopped |
250 g | strawberries — hulled |
220 g | sugar |
15 ml | cornflour |
10 ml | orange — zest only |
1 | eggs — beaten |
sugar syrup — water |
Tap for ingredients