Rhubarb Blueberry Tart with Shortbread Crust
Make the shortbread crust: Combine the butter, sugar, salt, vanilla and egg in the bowl of a stand mixer.
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Ingredients
- '--Shortcrust Pastry
- 2 cups (275 g) unbleached, all purpose flour
- 3/4 cup / 6 ounces (175 g) unsalted butter, softened
- 2/3 cup (75 g) caster sugar
- 1 egg, plus 1 extra, whisked for egg wash
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped rhubarb (chop to the size of the blueberries)
- 1 cup blueberries
- 1/4 cup honey
- 1/4 cup pure cane sugar
- 2 tablespoons unbleached all purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon lemon juice
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