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Strawberry and Rhubarb Tart

Makes 1 tart

The noble, seasonal flavour combination of these two iconic fruits, strawberries and rhubarb, complement each other beautifully. This spectacular, spring time tart is delicious served entirely on its own. If you have lots of rhubarb why not try our Spelt and Rhubarb Tart.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SWEET TART PASTRY
  • 150g Doves Farm Organic Plain White Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • STRAWBERRY AND RHUBARB FILLING
  • 250g strawberries
  • 250g rhubarb
  • 2 tbsp tapioca starch
  • 75g caster sugar

Sweet Tart Pastry

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23cm/9” tart or flan dish.
  3. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar.
  5. Add the egg yolks and stir well.
  6. Using your hands gather the mix together to form a smooth ball of pastry dough.

Blind Baking

  1. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  2. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
  3. Cut away any pastry that hangs over the edge of the dish.
  4. Prick the pastry all over with a fork.
  5. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  6. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  7. Bake for 10-12 minutes.
  8. Remove from the oven and carefully lift the parchment and contents off the pastry.
  9. Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.
  10. Take the dish out of the oven and gently remove the warm pastry case out of the dish and leave to cool.

Strawberry and Rhubarb Tart

  1. Slice the strawberries in half.
  2. Wash, dry and slice the rhubarb into pieces the same length as the strawberries.
  3. Put the rhubarb and strawberries into a mixing bowl, sieve the tapioca on top, stir gently to combine and leave to stand for at least 10 minutes.
  4. Transfer the rhubarb and strawberries to the pastry case, arrange them attractively and sprinkle the sugar over the top.
  5. Bake for 30-35 minutes.

Equipment

23cm/9” Tart or flan dish, baking parchment and 2 cups ceramic baking beans, rice or flour for blind baking, saucepan and mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

Blind Baking 10-12 minutes + 4-5 minutes and Strawberry and Rhubarb Tart 30-35 minutes

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Ingredients

Change Quantities:
  • SWEET TART PASTRY
  • 150g Doves Farm Organic Plain White Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • STRAWBERRY AND RHUBARB FILLING
  • 250g strawberries
  • 250g rhubarb
  • 2 tbsp tapioca starch
  • 75g caster sugar

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