I bake this tart in a large 28cm cake tin. I have also made this with rhubarb only when I did not have any strawberries.
1 person made this
Makes: 1 cake
400g pink rhubarb, trimmed and cut in 4cm pieces
200g strawberries, hulled and sliced
2 tablespoons caster sugar
100g caster sugar
30g butter, diced
1/2 teaspoon cinnamon
250g ready rolled puff pastry
Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 220 C / Gas 7. Adjust your oven rack to the lower third. Line the bottom of a 28cm cake tin with baking parchment.
Mix rhubarb and strawberries in a bowl with 2 tablespoons sugar. Set to one side.
Spread 100g sugar in the lined, tin and place in the preheated oven. Leave in the oven till it turns a light brown, about 8 minutes. Remove and scatter butter, let melt in the oven. Remove and let cool slightly.
Drain rhubarb and strawberries and spread over the bottom of the tin in an even layer. Dust with cinnamon.
Roll out puff pastry about 2cm larger than the tin and prick several times with a fork. Place puff pastry over the filling so that the extra 2cm hang over the rim of the tin.
Bake till the pastry is browned, about 25 minutes. Remove from the oven and carefully drain the liquid before unmoulding onto cake plate. Peel off the paper and enjoy warm.