15 Recipes & Ideas To Cook This April By Jamie Oliver

Ingredients

• 250 g All-Purpose Flour (for shortcrust pastry, sifted)
• 125 g Unsalted Butter (cold, cubed)
• 50 g Granulated Sugar (for pastry dough)
• 1 g Salt (pinch, for pastry)
• 1 Egg Yolk (for pastry binding)
• 1000 g Rhubarb (trimmed, cut into 3 cm pieces)
• 500 g Eating Apples (peeled, cored, cut into 3 cm chunks)
• 125 g Granulated Sugar (for compote)
• 30 ml Water (just a splash for compote)
• 500 ml Whole Milk (full‑fat for custard)
• 45 g Custard Powder (plain vanilla flavour)
• 30 g Golden Custard Sugar (optional, adds caramel note)
• 2 tsp Vanilla Extract
• 1 Egg (beaten, for egg wash)
• 30 g Flaked Almonds (to toast on top)
• 5 g Icing Sugar (1–2 tsp, mixed with water for almond glaze)
• 5 ml Water (for almond glaze) (just a few drops)

Instructions

1. Make the shortcrust pastry

   Place the flour, sugar, and pinch of salt in a mixing bowl. Add the cold butter cubes and rub in with fingertips until the mixture resembles fine crumbs. Stir in the egg yolk and 2 tbsp cold water until a smooth dough forms. Wrap in cling film and chill for 15 minutes.

   Time: PT15M

2. Roll out the pastry

   On a lightly floured surface roll the dough to about the thickness of a pound coin (≈3 mm). Fit it into a 23 cm tart tin, trimming excess. Prick the base with a fork. Set aside.

   Time: PT5M

3. Prepare the rhubarb‑apple compote

   Heat a large pan over medium‑high heat. Add the rhubarb pieces, apple chunks, 125 g sugar and a splash of water. Stir, then reduce heat to just above medium. Cook, stirring occasionally, for 15 minutes until the fruit is tender and the mixture is saucy.

   Time: PT15M

   Temperature: Medium‑high

4. Make the custard

   In a saucepan combine 500 ml milk, 45 g custard powder and 30 g golden custard sugar. Whisk until smooth. Add 2 tsp vanilla extract. Heat over medium, stirring, until the mixture just begins to simmer and thickens (about 5 minutes). Remove from heat.

   Time: PT7M

   Temperature: Medium

5. Strain the custard

   Pour the hot custard into a colander set over a bowl to catch the natural juice from the compote. Allow to sit for 5 minutes; a thin skin will form on the custard surface.

   Time: PT5M

6. Reduce the compote juice

   Return the collected juice to the pan and simmer over medium heat for about 5 minutes, or until it thickens to a syrupy consistency.

   Time: PT5M

   Temperature: Medium

7. Assemble the tart

   Spread the cooled custard evenly over the pastry base. Spoon the warm compote onto the centre and smooth with a spatula. Roll the remaining pastry over the top, sealing the edges. Brush the whole tart with beaten egg. Sprinkle flaked almonds over the top, then drizzle the almond glaze (icing sugar mixed with a few drops of water) over the almonds.

   Time: PT10M

8. Bake the tart

   Place the tart on a baking sheet and bake in a pre‑heated oven at 180 °C (350 °F) for 40–45 minutes, until the pastry is golden and the almond topping is toasted.

   Time: PT45M

   Temperature: 180°C

9. Cool and serve

   Remove the tart from the oven and let it cool in the tin for 15 minutes, then transfer to a wire rack. Drizzle a little of the reduced compote syrup over the top before slicing.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g