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A delicious combination of tart rhubarb and plums with sweet, flakey pastry.

Posted by Nazia A. Published See Nazia A.'s 7 projects »
  • Step 1

    For the pastry: Rub together the flour and butter on the countertop. Add the sugar, followed by the eggs. And then add enough milk to work the mixture into a dough.

    Divide the dough into two and wrap each ball in clingfilm, and chill in the fridge until ready to use.

  • Step 2

    Preheat oven to 190C/ 375F/ Gas mark 5.

  • Step 3

    Chop the plum and rhubarb. In a medium bowl, mix the fruit together with sugar, cornstarch, and lemon zest. Allow the mixture to sit for 10 minutes.

  • Step 4

    Roll out 1 pastry dough to fit a 20cm tart tin. Grease the tin with butter and then gently place the dough inside. Add the fruit mixture.

  • Step 5

    Roll out second pastry and place on top of the fruit. Use your fingers of a fork to seal the edges between the pastry. Use a fork to make holes in the top of the pastry.

  • Step 6

    Allow the pie to bake for approx. 1 hour.
    Once baked, allow to cool in the tin for a few minutes before serving.

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