Shortcurst pastry
- 150g hard unsalted butter
- 200g strong plain flour
- 3 tablespoons cold water
Rhubarb filling
- 250g fresh new pink rhubarb cut into short lengths
- 1 piece crystallised ginger
- 3 dessert spoons of syrup from the ginger jar
1. Preheat oven to 180° C, gas mark 4.
2. Put the flour in a large bowl. Cut the butter into cubes and work quickly rubbing it into the flour until it resembles bread crumbs.
3. Add the cold water and pull it together to form a ball but handle as little as possible.
4. Roll out on a cold hard surface into a circle just larger than an ANTA pasta dish.
5. Put the rhubarb into the pasta dish and place a whole piece of ginger in the centre. Spoon the syrup over the rhubarb.
6. Loosen the pastry circle and lift it onto the pasta dish to form a lid. Trim the excess from the edges and roll it again and cut it into strips. Place round the edge and with the back of a fork, press it down onto the rimm of the dish leaving a space between each impression.
7. Bake in the oven for 15 minutes until the pastry is golden brown. Sprinkle the top with caster sugar.
8. Serve warm with ice cream as a pudding or serve cold upside down as a Tarte Tatin by placing an ANTA serving plate over the dish and quickly flipping it over. The lucky one finds the whole piece of ginger in their serving!