Creating the Rhubarb and Apple Compote

Start by preparing the forced rhubarb, cutting it into chunks and adding it to a pan with some apples and sugar. Let it cook until tender, creating a beautiful compote.

The natural filtering of this compote gives you the perfect consistency for the tart's topping and an incredible natural syrup for drizzling.

Preparing the forced rhubarb and apples

Cooking the rhubarb and apple compote

Making the Crumbly Homemade Pastry

Roll out the pastry to the thickness of a pound coin and use it to line the tart tin. Blind bake it until golden and crispy.

Rolling out the pastry

Assembling and Baking the Tart

Layer the rhubarb and apple compote on the pastry, add the custard, and top with more pastry. Brush with egg wash and bake until golden and gorgeous.

Adding the pastry top