Good Housekeeping//Hearst Owned

Strawberry and rhubarb lattice tart

Name: Strawberry and rhubarb lattice tart
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g (1lb 2oz) block shortcrust pastry; 1 large free-range egg, beaten; 2 tbsp. semolina; 4 tbsp. cornflour; Juice of 1⁄2 a lemon; 200 g (7oz) good-quality strawberry jam; 225 g (8oz) fresh strawberries, hulled and halved or quartered if large; 150 g (5oz) rhubarb, sliced into 2cm (3⁄4in) pieces

A woven lattice gives a beautifully home-made look to this delicious strawberry and rhubarb tart.

By The GH Kitchen TeamPublished: 23 June 2014

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Yields:

Prep Time:

40 mins

Cook Time:

35 mins

Total Time:

1 hr 15 mins

Cal/Serv:

400

Ingredients

500 g (1lb 2oz) block shortcrust pastry
1 large free-range egg, beaten
2 Tbsp. semolina
4 Tbsp. cornflour
Juice of 1⁄2 a lemon
200 g (7oz) good-quality strawberry jam
225 g (8oz) fresh strawberries, hulled and halved or quartered if large
150 g (5oz) rhubarb, sliced into 2cm (3⁄4in) pieces

Directions

1. Step 1
  Divide pastry into two pieces, one 300g (11oz) and the other 200g (7oz). Roll out the smaller piece on a lightly floured surface to the thickness of a 50p coin and slightly larger in diameter than the pie dish. Transfer to a baking sheet. Use a sharp knife, pizza wheel or pastry wheel to cut into 10 strips, each about 2cm wide. Leave on the baking sheet and chill for 15 min.
2. Step 2
  On a lightly floured surface, roll out the larger portion to the same thickness. Use to line a 20.5cm (8in) fluted, loose-bottomed pie dish. Using a sharp knife, trim off the overhang so it is flush to the rim of the dish. Brush all over with some of the beaten egg and sprinkle semolina evenly over the base. Chill for 15 min.
3. Step 3
  Mix cornflour and lemon juice in a medium bowl. Add jam and fruit, mixing well to coat. Spoon into the pastry-lined pie dish and level.
4. Step 4
  Brush the edge of the pie with more egg. For an interwoven lattice, lay 5 parallel strips of pastry horizontally on top of the filling, with about 2cm (3⁄4in) between them. Allow excess pastry to hang over the edge of the dish. Fold every other horizontal strip back on itself halfway, then place one long strip of pastry vertically across the centre of the pie. Now lay the folded strips back over the vertical strip so it is woven into the horizontal strips. Then lift the horizontal strips that are run underneath the vertical strip and fold them back on themselves. Lay a second vertical strip of pastry about 2cm (3⁄4in) from the first strip. Lay the folded horizontal strips back over the second strip so that there are two vertical woven strips. Repeat, weaving in more vertical strips, until the pie is covered.
5. Step 5
  Press down edges of the strips lightly and trim flush with the pastry of the underlying pie dish. Crimp together with a fork. Brush the rim and lattice with more egg and chill for 15 min. Meanwhile, put a baking sheet in the oven and pre-heat to 220°C (200°C fan) mark 7.
6. Step 6
  Brush pastry again with egg and bake for 15min, then turn down to 180°C (160°C fan) mark 4 and bake for a final 30-35min. Serve with custard or cream, if you like.
  
  Try these other triple-tested dessert recipes:
  
  Mincemeat tart
  
  Strawberry pavlova with rosewater syrup
  
  Rhubarb and ginger cheesecake

Per Serving:

Calories: 400
Fibre: 2 g
Total carbs: 51 g
Sugars: 19 g
Total fat: 19 g
Saturated fat: 7 g
Protein: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time