I’ve got to say, I’m not a real big fan of rhubarb but these little pies turned out really delicious.
My husband and I went to the Growers’ Market in Pyrmont on Saturday. It’s only on for a few hours on the first Saturday of every month but you can walk out with bags full of goodies.
Our main aim was to buy garlic plaits to give as gifts, but you always end up buying other things.
I found some baby white turnips which I plan to pickle and a bunch of rhubarb that was meant to be poached, and half of it was. The other half ended up chopped, mixed with some beautiful fresh berries and baked in my favourite polenta short crust pastry.
Here’s how to make them…
For the pastry measure out 215g plain flour, 40g polenta, 60g castor sugar and 175g butter and pulse them in a food processor until they resemble breadcrumbs (takes only a few seconds) then add 1 egg and 1 Tblsp cold water and pulse until the pastry comes together.
Wrap in plastic wrap and chill for at least 1/2 an hour.
Now roll out the pastry and line either 1 large loose bottom pie tin or 6 small ones, leaving enough pastry for the top, and chill.
Roll out the left over pastry and cut into thin strips. Leave aside in the fridge until ready to use.
For the filling:
In a bowl mix together 180g fresh mixed berries (I used blackberries, chopped strawberries and blueberries, but any combination will work), 200g rhubarb (chopped into 1cm thick slices), 180g castor sugar, 2 Tblsp plain flour and gently mix.
Spoon the filling evenly into the chilled pastry lined tart tins and lay the thin strips over the top however you like.
Bake at 200c for 15 minutes then turn the temperature down to 180c and continue baking for another 30 minutes or until cooked and golden brown.
Yummy on its own or with a scoop of your favourite ice cream.
you’ve got to give this a go….