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  • The Australian Women’s Weekly Food

    Winter’s finest

    Jun 02, 2019 7 minutes

    RHUBARB & GINGER “SWEET” PIE

    PREP + COOK TIME 1 HOUR 40 MINUTES (+ COOLING, REFRIGERATION, FREEZING & STANDING) SERVES 12

    2½ cups (375g) plain flour
    ⅔ cup (150g) caster sugar
    250g cold butter, chopped
    1 egg yolk
    1 egg, beaten lightly
    ¼ cup (55g) demerara sugar

    RHUBARB & GINGER FILLING

    1kg rhubarb, chopped
    2 packham pears (460g), cut into 2cm pieces
    ½ cup (110g) caster sugar
    ⅓ cup (95g) crystallised ginger, chopped
    2 teaspoons vanilla bean paste

    1 Make rhubarb and ginger filling.

    2 Meanwhile, in this order, place flour, sugar and butter in a food processor (butter should not be on the base). Pulse a few times until mixture resembles coarse crumbs. Add egg yolk and 1½ tablespoons of the beaten egg; pulse until ingredients just come together. Reserve remaining egg. Knead pastry gently on a lightly floured surface. Divide pastry in half; flatten rounds into discs. Wrap in plastic wrap; refrigerate for 30 minutes.

    3 Lightly grease a 24cm round loose-based tart tin. Roll out one portion of pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, leaving a 5mm overhang. Prick base all over with a fork. Cover; freeze for 10 minutes.

    Roll remaining pastry to a 26cm round. Place on a tray; cover, refrigerate until required.

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