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Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6

In large bowl, toss together apples, rhubarb, sugar, flour, lemon juice and cinnamon. Transfer into a saucepan and heat through, for 5 minutes. 

Cut a rectangle out of the pastry (this can be any size, depending on whether you want one big one, or individual tarts). Then score about one cm in all the way around – being carful not to go all the way through.

Spoon the fruit mix into the centre of the pastry, leaving the edge clear.

Egg wash the edge of the tarts.

Sprinkle with caster sugar and cook in the oven for 20 – 25 minutes on a high hear.

Serve with orange and mint cream. 

  • 2 apples, peeled, cored and thinly sliced
  • 1 chopped rhubarb
  • 100g granulated sugar
  • 2 tbsp plain flour
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/2 pkg ready roll puff pastry
  • 1 egg yolk
  • 2 tsp granulated sugar