Rhubarb and Custard Pie | Jamie Oliver

Take the flowery end off the rhubarb and cut it into chunks about 3 cm in length.

Peel and quarter the apples, remove the core, and cut them into 3 cm chunks.

In a large pan over medium-high heat, add the rhubarb and apples.

Add 125 g of sugar and a little swig of water to the pan.

Cook for 15 minutes until the rhubarb and apples are tender.

In a separate pan, combine 500 ml of milk and 45 g of custard powder, whisking together.

Add 2-3 tablespoons of golden caster sugar and 2 teaspoons of vanilla to the milk mixture and whisk again.

Heat the milk mixture until it thickens and bubbles, then remove from heat.

Pour the cooked rhubarb and apple mixture into a colander to separate the juice from the solids.

Roll out the pastry to about the thickness of a pound coin.

Spread the cooled custard into the baked blind pastry tart.

Add the rhubarb and apple compote on top of the custard and flatten it out.

Beat 1 egg and brush it around the edge of the pastry.

Roll the pastry over the rolling pin and unroll it over the tart.

Crimp the edges of the pastry using the rolling pin.

Mix flaked almonds with icing sugar and a few drops of water, then sprinkle over the tart.

Use marzipan or pastry cutters to create decorations for the tart.

Brush the tart with egg wash and sprinkle with sugar.

Bake in the oven at 180 degrees Celsius (350 Fahrenheit) for 40-45 minutes until golden.

Equipment Needed

Spice Level:

Allergens