Ingredients

• 125g/4½oz unsalted butter
• 225g/8oz plain flour
• 20g/¾oz caster sugar
• 1 medium free-range egg
• 750ml/1â…“ pints double cream
• 2 vanilla pods
• slit in half lengthways and seeds scraped out
• 100g/3½oz sugar
• 4 medium free-range eggs
• 500g/1lb 2oz medium-sized rhubarb
• 50ml/2fl oz grenadine
• 100g/3½oz caster sugar
• 1 orange
• juice only
• 2 tbsp orange marmalade
• clotted cream
• to serve

Directions

• For the sweet pastry
• preheat the oven to 170C/340F/Gas 3.
• In a bowl or a food processor
• rub the butter and flour together. Add the sugar and egg and mix until the dough comes together.
• Wrap the dough in cling film and use your hands to compress into a flat circle shape
• this will make it easier to roll out later. Chill the dough for an hour.
• Remove the cling film and roll out the pastry to 5mm/¼in thick. Line the four tart cases with pastry
• leaving some over-hanging the edge. You can trim the edges after baking.
• Scrunch up some baking parchment then use it to line the pastry cases. Fill with baking beans or uncooked rice. Bake for 15-20 minutes
• or until the pastry is golden-brown.
• For the custard
• place the cream
• vanilla seeds and pod in a large saucepan and bring to the boil.
• Place the sugar and eggs in a large bowl and whisk. Gradually pour the warm cream over the eggs
• whisking all the time.
• Pour the custard back into the pan and cook until thick enough to coat the back of a spoon
• then pass it through a sieve.
• Half fill the tart cases with custard. Leave to set in the fridge for at least two hours.
• For the baked rhubarb
• preheat the oven to 200C/400F/Gas 6.
• Place the rhubarb
• grenadine
• sugar and orange juice in a baking dish. Place in the oven for five minutes or until the rhubarb is tender. Set aside to cool.
• Once cooled
• cut the rhubarb in 1cm/½in neat pieces and drain on kitchen paper. Reserve any cooking juices.
• Once the custard has set
• arrange the rhubarb pieces on top
• until the pastry case is full.
• To make a glaze
• heat the marmalade with the rhubarb cooking juices until the volume of liquid has reduced to a thick syrup. Leave to cool slightly and then brush over the rhubarb in the tart. Leave to set out of the fridge.
• Serve the finished tarts with a spoonful of clotted cream and a drizzle of the glaze.