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Rhubarb Tart For the Pastry: -1¼ cups (150g) all-purpose flour -¼ cup (30g) wholemeal (whole wheat) flour -1 tbsp sugar -½ tsp salt -115g (½ cup) unsalted butter, cold and cubed -3–5 tbsp ice water For the Rhubarb Filling: -400g rhubarb, cut into 1-inch pieces -⅓ cup (65g) granulated or brown sugar (adjust to taste) -1tsp grated ginger -Juice and Zest of ½ lemon (optional) To Finish: -1 egg, beaten (for brushing) -1 tbsp coarse sugar (demerara or turbinado) Mascarpone cream: 250g mascarpone 1 tb
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4 ingredient flaky butter pastry! Its an easy baking recipe that you can use over and over again for pies and tarts, savory or sweet! 2 1/4 cup flour 2 tbsp caster sugar 1 tsp salt 225g butter, cold cubed 8 tbsp ice cold water Whisk dry ingredients together then add cold chopped butter and press between your fingers to create small irregular size flattened pieces of butter. Turn thr flour onto the bench and add water in drizzles over the flour. Bring together with your hands and form a rectangle
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