METHOD

Filling

Put chopped rhubarb and sugar in a small non stick pan. Cook over low heat until rhubarb is soft.

The mix will look soft and syrupy. Add 1/2t of vanilla or seeds from ½ a vanilla bean.

Fold in prepared strawberries and cool.

Prepare an 8" x 2" round shallow cake tin or pyrex dish, by greasing and lining the base with baking parchment. (Do not use a flexible mould, difficult to press the dough into the mould.)

Preheat oven to 325F,170C , mark 3 (Convection oven)

Pastry

Beat together butter and sugar until very light.

Add egg yolks one at a time.

Sift flour and mix in on slow speed to a loose crumble. Then bring together by hand to a soft dough.

Divide dough in half.

Assembly

Press one half into the bottom and 2/3 of the way up the sides of the prepared tin.

Add cold filling to the pastry case.

Make a lid with the second piece of dough by sprinkling with flour, flouring the underside of a similar sized tin.

Press the dough into a disc on the floured tin, then carefully sliding in to place on top of the tart.

Make sure that the all the fill is covered. Egg wash the top if desired

Bake for 70 minutes,

Check after 30 mins to see if the tart needs turning.

Once the tart is golden brown and the top is beginning to rise the tart is down.

The pastry will rise, sealing in the fill.

Remove from tin when tart is still warm.