Recipe Rhubarb Pie

Serves: 8

INGRÉDIENTS

PRÉPARATION

Preheat oven to 200°C. Cut the rhubarb into 0.6 cm pieces and mix them with the sugar, flour and lemon zest. Roll out the pastry to the size of your tin. I used a shallow 23 x 33 cm tin. You should end up with two rectangular sheets, the bottom one slightly larger than the previous one. Line the base of the tin with the first sheet of pastry, so that the edges come up over the sides, then fill it with the rhubarb, sugar and flour mixture. Cover with the top puff pastry and crimp the edges. (You can cut out different designs with cookie cutters if you have leftover pastry to decorate the top.)
Brush with lightly beaten egg, make slits in the top to allow the tart to vent, and sprinkle with a tablespoon of demerara/turbinado sugar.
Bake in the preheated oven, immediately reduce the temperature to 180°C (350°F) and bake for 45 minutes, until the crust is golden brown and the filling is bubbling from the slits.
Cool the tart for 1 hour before serving. (This helps the filling become less runny.)
Serve with whipped cream or ice cream.