Rhubarb & Apple Lattice Tart

1. 1

   To make the dough, warm 2 tbsp butter and the milk. Stir in the yeast to dissolve. In a mixer, combine 1 1/2 cups flour, a pinch of salt and 2 tbsp sugar then make a small well in the middle. Pour the warm milk into the well, fold in some flour from the edge of the bowl and cover the milk. Cover the bowl and set aside for 15 mins. Add the egg then knead the mixture with the dough hook attachment until smooth. Cover and place in a warm area for about 45 mins.

2. 2

   Meanwhile, mix 1/2 cup flour, 2 tbsp butter and 2 tbsp sugar together to form a shortcrust dough. Wrap it in plastic wrap and refrigerate.

3. 3

   Preheat the oven to 400u00b0F. Grease and flour a 9 1/2 inch tart pan. To make the fruit compote, caramelize 1/2 cup sugar in a saucepan, add the apples and pour in the apple juice. Add the rhubarb and bring to a boil. Stir in the cornstarch slurry. Remove from the heat and set aside to cool.

4. 4

   To build the tart, mix the proofed dough with the shortcrust dough. Set aside 1/4 and roll out the remaining dough on a floured work surface into an 11 inch circle. Lay it down in the prepared tart pan, pressing it down gently into the bottom and up the edges of the dish. Sprinkle with the ground almonds and spread the fruit compote over top.

5. 5

   Roll out the reserved dough into a 9 1/2 inch long, 1/8 inch thick rectangle. Cut the dough with a pastry wheel into 1/3 inch wide strips and place in a lattice pattern over the top of the tart. Press the edges down well and brush the strips with water then sprinkle them with sugar. Bake for 18-20 mins. Remove from the oven and let it to cool on a wire rack before removing from the tart dish. Serve with whipped cream.

* Per serving · 4 servings · Values may vary.

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