Helloooo I'm back
not been blogging much lately but I will be making time to add yummy recipes to this little blog,using seasonal produce and simple recipes, here is one hope you like it:)

Rhubarb Tart

Pastry

225g/8oz butter/margarine

55g/2oz caster sugar

2 eggs

340g/12oz plain white flour

Filling

750g/1½lb rhubarb sliced about 1cm/½in thick

250g/9oz - 400g/14oz sugar

½ teaspoon Ground ginger

1 teaspoon vanilla essence

Golden Caster sugar for sprinkling

Method;

1. Preheat the oven to 180C/350F/Gas 4.
2. First make the pastry. Cream the butter and sugar together by hand or in a food mixer
3. Add the eggs and beat for several minutes. Reduce speed and mix in the flour.
4. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill  in the fridge for at least 1 hour
5. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin.
6. Lay the rhubarb in the pastry base and sprinkle with the sugar.
7. Cover with a lid of pastry, seal edges brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour, once cooked to golden brown, sprinkle with golden caster sugar