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Rhubarb Tart For the Pastry: -1¼ cups (150g) all-purpose flour -¼ cup (30g) wholemeal (whole wheat) flour -1 tbsp sugar -½ tsp salt -115g (½ cup) unsalted butter, cold and cubed -3–5 tbsp ice water For the Rhubarb Filling: -400g rhubarb, cut into 1-inch pieces -⅓ cup (65g) granulated or brown sugar (adjust to taste) -1tsp grated ginger -Juice and Zest of ½ lemon (optional) To Finish: -1 egg, beaten (for brushing) -1 tbsp coarse sugar (demerara or turbinado) Mascarpone cream: 250g mascarpone 1 tb
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YouTubeWyse Guide
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