Apple Rhubarb Lattice Tart with Spiced Crust

I made this for dessert last night when my mum and step father came over for dinner. The recipe is from the latest Food magazine which used to be known as the Foodtown magazine. As a lot of you know I am an avid cooking magazine/cookbook buyer. I try not to be as I have far too many of them than I know what to do with but I really just can't help myself. I do subscribe to quite a few already but unfortunately for me, and fortunately for the magazines, I also buy them as soon as they come out. I have discovered though that the Donna Hay is available on my ipad and for much much cheaper so yes, I did also subscribe to that. Well at least it saves a bit of space and I was saving quite a bit of money (there is always a justification). So if you are interested go to itunes and search for Donna Hay and go for it. I do find that I refer to it less but at least I know I have it if I NEED it...as you do....!


Back to this recipe. It's best to start this in the morning so the filling has a chance to get nice and cold. If it is warm when you put it into the pastry, the pastry will melt and not taste as good. The pastry was easily made in my food processor. I found the dough a little soft so when I cut the strips I put them back in the fridge to firm up before I put them onto the tart. I served this with Chantilly Cream (basically cream whipped with icing sugar and vanilla paste to get the nice little flecked seeds look), and custard and we all really enjoyed it. I would make this again for sure.


Apple Rhubarb Lattice Tart with Spiced Crust


4 medium cooking apples, peeled and chopped
200 g rhubarb cut into large chunks
1/4 c each sugar and water


Put into a pot and cover until boiling. Simmer with the lid off until the fruit has softened. Cool completely.


Spiced Crust
300 g plain flour
1 tsp cinnamon
1/2 tsp mixed spice
150 g each brown sugar, cold butter
2 egg yolks
2 Tbsp milk


Put the flour, sugar and spices into the food processor and blitz to combine. Add in the butter which has been cut into chunks and process until it looks like breadcrumbs. Add the yolks and milk and process until it just forms a ball. Wrap in clingfilm and rest int he fridge for about 30 mins. Then grease and a 23 cm loose bottom tin and line with the pastry. I rolled mine out and then patched it up as it was a bit soft.You will use about 2/3 of the pastry, then roll out the rest and cut into strips. I put mine back into the fridge for about an hour along with the strips.


When you are ready to cook, preheat the oven to 180 C. Fill the pastry with the fruit and then arrange the strips over in a lattice pattern. Bake about 40-45 mins. Leave in the tin about 5-10 mins then remove, dust with icing sugar and enjoy.