Shortbread Apple or Rhubarb Tart by Jackie



8 oz. (226g) Butter – softened                                       

8 oz. (226g) Plain Flour

4 oz. (113g) Semolina

4 oz. (113g) Caster Sugar


Apples or Rhubarb to generously fill tart

Extra Sugar for Apples/Rhubarb, + cloves for Apples if desired


Oven – Fan 180 degrees or 190 degrees non-fan

9”or 10” tart tin/plategreased



thumb_IMG_1920_1024Mix Pastry ingredients in a Processor or with a mixer or by hand until it forms thick lumps.thumb_IMG_1932_1024

Place mixture on worktop.

Knead for a minute or until it all comes together.

Roll out 1/3 of pastry for a lid for the tart, place on parchment paper on a dinner plate.

Roll out the rest of the pastry, use it to line the greased tin/plate.

Put dinner plate with prepared lid on top of lined tin/plate.Cover both with a plastic bag or cling film.thumb_IMG_1931_1024

Chill in the fridge for at least 30 mins. or hours, even over night as suits yourself (can be prepared well in advance, even the day before needed)

Fill base with fruit, sprinkle sugar according to taste, (cloves for apples)

thumb_IMG_1933_1024Allow the top to soften slightly at room temperature making it easier to cover tart.

Place on top of the tart, prick top with a knife or fork to release steam.

Cook for 50 – 55 mins. until golden brown & fruit is cooked.

Looks nice dusted with icing sugar.




Serve with ice cream if hot, cream if cold.

Download here:          Shortbread Apple or Rhubarb Tart

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