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Rhubarb tart
( SERVES 4 )

Herald on Sunday

Photo by Doug Sherring

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I love a sweet treat after lunch and I also love keeping things simple for myself when having people over. This tart uses flaky puff pastry from the freezer and has a very simple topping.You can put it on after your main meal while you’re preparing another pot of coffee or cracking into the bottle of bubbly.A crisp chardonnay or your favourite craft beer would match this lunch well, too.

Ingredients

1 sheet	Flaky puff pastry
2 Tbsp	Raw sugar
2 Tbsp	Creme fraiche, heaped
½	Orange, freshly zested, and a squeeze of juice
3 stalks	Rhubarb, thinly sliced on the angle

Directions

Pre-heat the oven to 220C. Lay the pastry out on an oven tray lined with baking paper. Lay an extra strip of pastry around the endge, and pinch lightly with your fingers to create an edge. Prick the base with a fork.
In a small bowl, mix together the sugar, creme fraiche and orange zest.
Spread mixture on the base of the tart. Arrange the rhubarb slices on top close together and add a squeeze of the orange juice.
Bake at 220C for 20 minutes. Serve with additional creme fraiche or cream.