-
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.
