I suggest serving a grenadine flavoured cream with the tart, though unflavoured whipped cream is also lovely here. The grenadine syrup is made from pomegranate juice a flavour that also pairs really well with rhubarb and oranges.

Ingredients

Serves 6-8

Pastry  

  • 200g chilled butter 
  • 250g Plain White Flour 
  • Pinch of salt 
  • 155g Sour Cream  
     

Filling 

  • 450g Rhubarb, thinly sliced  
  • 150g Sugar  
  • 1 vanilla pod halved lengthways and very finely chopped 
  • 2 Blood oranges, Peeled and cut into 5mm Slices  
  • A little beaten egg 
  • A little extra caster sugar 
  • Grenadine Cream 
  • Softly whipped cream 
  • Grenadine syrup 

Method

  1. To make the pastry, chop the chilled butter and place in a food processor with the flour and a pinch of salt. Pulse the butter and flour until the texture is similar to coarse breadcrumbs.
  2. Add the sour cream and pulse again until the pastry barely comes together. Remove to a floured work surface and gently bring the pastry together with your hands and form into a flat disc.
  3. The pastry may appear a little streaky and that if fine as it comes together beautifully in the cooking. Do not be tempted to knead the pastry as you will just toughen it.
  4. Wrap the pastry and allow to chill in the fridge for 1 hour. 
  5. Preheat oven to 200c / 400f / gas 6 
  6. When ready to assemble the tart, flour your work surface and roll out the chilled pastry to a 36cm circle. If the edges of the pastry are a little uneven looking, that is fine, though the neater it is the better the cooked tart will look.
  7. Now place the pastry circle on a parchment paper lined baking sheet. Place the sliced rhubarb on the pastry to within 5cm of the edge.
  8. Mix the chopped vanilla pod with the sugar and sprinkle ¾ of it over the rhubarb.
  9. Cover the rhubarb with slightly overlapping slices of blood orange and sprinkle on the remaining sugar.  
  10. Fold in the rim of uncovered pastry to hold the rhubarb and oranges in place. Brush the surface of the pastry edge with a little beaten egg and sprinkle a little caster sugar over the egg. 
  11. Place the tart in the preheated oven and cook for c 40 minutes or until the fruit is cooked and the pastry edge has a rich hazelnut colour.
  12. During the cooking, some syrupy juice will escape from the tart and at intervals, I spoon these juices back over the fruit to create a rich and delicious glaze. 
  13. Remove the cooked tart from the oven and allow to cool a bit before serving. I like the tart best while still warm but not red hot from the oven. 
  14. Serve softly whipped cream or grenadine flavoured cream on the side.