Shortcrust pastry
- 6oz Self Raising Flour
- 3oz Butter
- Salt - a pinch
Rub together until like breadcrumbs
Water to mix to a consistency which can be rolled out
Use an 8" - 9" shallow tart dish (up to1 inch deep)
Grease and flour dish
Line with pastry, leaving sufficient left over to cut strips for
lattice work for top of tart
Filling
- Strawberry or Gooseberry jam - 3 tablespoons
Spread jam over pastry tart liner (on
the base only)
- Rhubarb - cut across stem into ½ inch widths
Roughly place onto jam layer, with
sufficient to amply cover, approx 1- 1½lbs
Place strips of pastry on top of rhubarb, reaching and fixing to
pastry at sides with a little water. Make the lattice in a
criss cross, with holes small enough to elevate the marshmallows
when used. DO NOT add marshmallows at this stage
Bake the tart in a hot oven 220°C, gas mark 7 on the middle
shelf for approx 20 -25 mins. Check, cook until rhubarb is
just going soft (not mushy).
The tart can then either be finished immediately or left to go
cold for another day. If you make individual ones, they can
be frozen for future use.
Marshmallow
- 1 pack of white and pink, approx 8oz
Place white and pink marshmallows alternately on the lattice
work
Heat the oven to 220°C, gas mark 7. Place tart on top
shelf and allow marshmallows to 'just' brown, not melt away
completely! Approx 4 - 6 mins
For a vegetarian version try vegetarian marshmallows or use a
meringue topping instead (as for lemon meringue pie)