As a kid I always loved when Mum and Dad would have people over for dinner. Mainly because it meant Mum pulled out all the stops and there would be several courses, always ending in a great dessert. This Blueberry and Rhubarb tart is exactly the type she’d serve up, topped with all the ice-cream a kid could dream of! Perfection!
Blueberry and Rhubarb Tart
- 1 cup plain flour
- 1 tsp Screaming Seeds Quatre Epice mix
- 120g butter, cubed and chilled
- ¼ cup castor sugar
- 5 tbsp ice cold water
- 200g fresh blueberries
- 100g rhubarb, cut into 2cm pieces
- ¼ cup sugar
- 1 tsp vanilla extract
Preheat the oven to 180℃.
Mix the flour and Screaming Seeds Quatre Epice mix together in a bowl. Add the butter and rub together using your fingertips until it resembles a coarse meal. Stir in the sugar and then add the water and stir until just combined. Press into a ball, flatten and wrap in cling-wrap. Refrigerate for one hour.
Mix together the blueberries, rhubarb, sugar and vanilla in a bowl.
Remove the pastry dough from the cling-wrap and place on a clean, floured surface. Roll out into a circle, about 30cm diameter, and place on a baking tray lined with baking paper. Place the blueberry and rhubarb mixture on the dough and spread evenly, leaving about a 3cm gap around the edges. Fold the edges up and slightly over the filling. Sprinkle the edges with a little extra sugar.
Bake for 40 minutes or until the pastry is crisp and browned. Allow to cool slightly. Cut into wedges and enjoy!