As the warmth of August begins to turn the hedgerow fruits a deep purple, this easy tart brings together the sharpness of rhubarb and the sweetness of blackberries in a crunchy, butter rich golden pastry, without the hassle of pre-cooking the fruit. Enjoy with some vanilla cream for the perfect summer weekend pudding.
Chop the rhubarb into 1cm lengths and place in a bowl with the blackberries. Add 100g caster sugar and stir, taking care not to break down the blackberries. Leave to stand for 30mins to 1 hour, stirring occasionally
Next make the pastry. Add the flour and icing sugar to a bowl with the cubed cold butter. Rub the butter into the flour until it resembles wet sand. Add the egg and 1 tablespoon of ice water, stirring in with a fork. Tip the mixture onto a work surface and gently bring the mixture to a dough, ensuring you don’t over work it. If the mixture looks dry add a little more water. Chill the pastry for 30 minutes
Once the pastry is chilled roll out on a lightly floured work surface and cut a circle big enough to contain your fruit (roughly the size of a large dinner plate).
Transfer the pastry circle to a baking sheet (with parchment to avoid sticking) and sprinkle the pastry evenly with the semolina (this will soak up the fruit juice and avoid a soggy bottom).
Stir the fruit for a final time and with a slotted spoon (ensuring you leave the seeped juice behind) transfer the fruit to the centre of the pastry.
Pleat the pastry around the fruit, gently squeezing it into place (add a pattern from the left over pastry for extra prettiness).