Rhubarb tart recipe

• 4 -6 large stalks of rhubarb (greens removed and discarded, stalks cleaned, and chopped into medium sized chunks)?
• 75 g (2.6oz) caster sugar
• 3 tbsp plain flour
• 1 egg yolk, for glazing
• 170 g (6oz) very cold, unsalted butter(cut into small cubes)
• 250 g (8.8oz) plain flour?
• 1.5 tsp caster sugar?
• 1 egg?
• 1.5 tsp apple cider vinegar?

1. For the pastry: Add the butter, flour, sugar and 1 teaspoon of salt to a bowl and combine until the crumbs are the size of little peas.
2. Transfer the flour and butter crumb to a large bowl and make a well in the center of the crumb.
3. In a separate small bowl, lightly beat together the egg, apple cider vinegar and 80ml ice cold water to incorporate.
4. Pour the cold egg mixture into the well of the flour mixture.
5. Using two large forks, gently toss the flour mixture into the egg mixture, treat the mixture as though it is a salad of delicate greens, being careful to not over work the dough.
6. Add a little more water, a drizzle at a time, until the mixture just holds together.
7. Turn the dough out onto greaseproof paper, wrap, and chill for a good 30 minutes before rolling out.
8. The dough will make one large tart, two medium tarts, or many small ones.
9. For the filling: While the pastry is chiling, toss the rhubarb, caster sugar and flour in a medium sized bowl, then set aside.
10. On a generously floured work surface, roll out individual dough portions into rounds about 5mm thick and then transfer the dough rounds onto a baking tray lined with greaseproof paper.
11. Pile prepared rhubarb into the centre of each pastry round, distributing all of the rhubarb between the rounds.
12. Fold the edges of the pastry inward, over the rhubarb, leaving the center of the rhubarb exposed, and creating a barrier so the juice can not escape as the tart cooks.
13. Brush the outside edges of the pastry with egg yolk.
14. Bake the tart in a hot oven, 210C/190C fan/gas mark 5 for 25-35 minutes or until the sugar and juices bubble in the center of the tarts.
15. Remove the tarts from the oven and allow them to cool slightly before enjoying.

stalks of rhubarb, caster sugar, flour, egg yolk, very cold, flour, sugar, egg, apple cider vinegar

Taken from www.lovefood.com/guide/recipes/20509/rhubarb-tart-recipe (may not work)