for 4 tarts
- For the pastry
- 1 ½ cups gluten-free all purpose flour
- 1 pinch salt
- ½ cup unsalted butter (diced)
- For the filling
- 24 ounces Rhubarb (cut into short lengths)
- 1 cup sugar (plus extra to finish)
- ½ teaspoon ground cinnamon (optional)
- ½ lemon (juice)
- 1 ½ tablespoons Corn starch
- 1 tablespoon butter
- milk (for brushing)
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
For the filling: put the rhubarb into a bowl, sprinkle with the sugar, cover and leave to stand for at least 4 hours.
Drain the liquid from the rhubarb into a pan and boil until the syrup is reduced by half. Set aside to cool.
Toss the rhubarb with the cinnamon, lemon juice and cornflour and set aside.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 4 individual baking dishes.
Roll out the dough on a lightly floured surface. Divide into 4 pieces.
Roll out each piece to fit the baking dishes.
Divide the rhubarb mixture among the baking dishes, piling it high in the centre.
Fold the edges of the dough up over the filling toward the centre, pleating it around the circumference so that it covers all but about 5cm|2" of the filling in the centre.
Dot the exposed filling with butter. Brush the edges of the dough with the milk and sprinkle with sugar.
Bake for 30-40 minutes, until the pastry is cooked and the rhubarb is tender. Spoon some of the reduced syrup over the filling. Cool for at least 30 minutes before serving. Sprinkle with a little more sugar.