Cranberry and Rhubarb Crumble Tart

For those of you who are starting to crave for something less rich and sweet already, as I have to sadly admit I am a little  (albeit I’m leaving some room for tomorrow), here is a recipe which is has a delightful sharpness and crunchy topping. I’ve never tried mixing cranberries and rhubarb before so it was a delicious surprise to find out how well they go together!

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This has a shortcrust pastry base, a fruity filling and crunchy crumble topping….

Cranberry and Rhubarb Crumble Tart

Pre-heat the oven to 180c

Ingredients

For the pastry base:-

150g Plain Flour

90g Butter, unsalted and chilled

1 Egg

A little water to mix

Rub together the flour and butter lightly. Add the egg and a little water to mix. Roll out and line a 10” flan or pie dish. Prick the base all over with a fork. Put into the fridge.

For the filling:-

250g Cranberries

250g Rhubarb

100g Caster Sugar

Chop the rhubarb and add to a pan with the cranberries, sugar and a little water just to cover the bottom of the pan. Simmer gently until the fruit is soft and pulpy. Leave to go cold.

For the crumble topping:-

125g Plain Flour

75g Butter, unsalted and chilled

50g Soft Brown Sugar

2 Teaspoons Ground Ginger

Rub the butter and flour together until it resembles breadcrumbs but allowing some pieces to be a little more chunky. Stir in the sugar and ginger.

To assemble:-

Pour the fruit mixture onto the chilled pastry case. Spread the crumble mixture over the top and bake until the crumble and pastry edge look a golden brown.

Design

 

 

 

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