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Ingredients
- 1 small egg
- 2 teaspoons water
- One recipe for Tender TartPastry
- 1/3 cup; 65g sugar
- 1/4 cup; 35 g all-purpose flour
- 1-1/2 pounds;750g rhubarb cut into 1-inch (2.5cm) chunks,
- 1 cup;100g black or red currants
Ingredients
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Instructions
- Preheat the oven to 425 F (220 C). In a small bowl, whisk together the egg and the water.
- Roll out the pastry to a 13-inch (32.5 cm) circle. Fit it gently into a 10-1/2 inch (26 ½ cm), removable bottom tart tin. Brush the bottom of the pastry with the egg glaze.
- Combine the sugar and the flour in a large bowl. Add the fruit and stir until all the ingredients are combined, then turn it into the prepared pastry. Place the tart tin on a baking sheet and bake it in the bottom third of the pre-heated oven until the fruit and the pastry are golden and cooked through, about 35 minutes.
- Remove from the oven and immediately remove the tart from the edge of the tart mold. Let cool on a wire rack to room temperature and serve.
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