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Strawberry, rhubarb and apple pie
Strawberry, rhubarb and apple pie
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Prep Time:
95 minutes
Cook Time:
45 minutes
Total Time:
140 minutes
Elevate your spring baking with a stunning open fruit tart, served warm with a dollop of vanilla ice-cream.
Ingredients:
  • Green and yellow gel food colouring
  • 1 bunch rhubarb, cut into 5cm lengths
  • 2 Granny Smith apples, peeled, cored, thinly sliced
  • 75g caster sugar
  • 10.00 gm cornflour
  • 250g strawberries, thickly sliced
  • 225g plain flour
  • 55g icing sugar mixture
  • 125g chilled butter, chopped
  • 2 Free Range Egg yolks
  • 5.00 gm iced water
  • 1 Free Range Egg white
  • 10.00 gm caster sugar
Instructions:
  • In a food processor, blend flour, icing sugar, and butter until it forms fine breadcrumbs. Add egg yolks and water, and process until the mixture just holds together. Transfer to a floured surface and knead gently until smooth. Set aside a quarter of the pastry for later use.
  • Roll out the remaining pastry on a lightly floured surface into a 30cm disc. Use it to line the base and side of a 23cm round fluted tart tin with a removable base. Trim any excess pastry and refrigerate for 1 hour to rest.
  • Roll out half the pastry into a 2mm-thick disc. Use flower-shaped cutters of various sizes to cut blossoms. Place them on a baking tray lined with parchment paper. Divide the remaining pastry into two portions. Color one portion green and the other yellow. Roll out the green pastry into a 2mm-thick disc and cut out leaves using a teardrop-shaped cutter. Roll out the yellow pastry into a 2mm-thick disc and cut out small round discs. Attach the discs to the top of the flowers using a bit of water. Chill the flowers and leaves in the fridge for 30 minutes.
  • Preheat your oven to 200C. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Continue baking for 8-10 minutes until lightly golden. Lower the oven temperature to 180C.
  • As the pastry bakes, simmer rhubarb, apple, and sugar in a saucepan on medium heat, stirring occasionally, for 5-7 minutes until sugar dissolves and rhubarb is tender. Mix cornflour with 2 tablespoons of cold water, then stir into the rhubarb along with strawberries. Cook and stir for 2 minutes until the sauce thickens.
  • Fill the pastry case with the rhubarb mixture and ensure the surface is leveled. Bake for 20 minutes or until thoroughly heated.
  • Lay flowers and leaves on a baking tray lined with parchment paper. Brush lightly with egg white and sprinkle with sugar. Bake for 5 minutes until lightly golden. Allow to cool for 5 minutes before arranging on the tart.

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