Rhubarb and apple tarts

These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see.

Makes: 6 tarts

Ingredients:

• 500g shortcrust pastry (store-bought or your favourite recipe)
• 1 tablespoon plain flour
• ¼ cup caster sugar
• 2 apples, peeled and sliced
• 300g rhubarb cut into 2cm pieces
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cardamom
• 1 egg, beaten

Method:

1. Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.
2. Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.
3. Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.
4. Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.
5. Fold the edges of the pastry up and over the sides of the filling, pressing it together.
6. Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.
7. Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.

Images: Shutterstock