Tana Ramsay Raring2go! with her rhubarb tarts recipe

Following on from her tomato and basil focaccia recipe, featured in the Spring edition of Raring2go!, Tana Ramsay has very kindly shared with us her delicious recipe for rhubarb tarts

This is a great summer recipe. The quantities for the jam make more than enough for 24 jam tarts - ideal for children parties. They are so quick and simple to make as well, and what’s even better they taste fantastic! Bring on the summer fun!

The recipe is taken from Tana Ramsay’s most recent recipe book, Tana Ramsay’s Real Family Food (HarperCollins, £20), which is a must for every family kitchen.

The mum of four focuses all her recipes on family eating, where everyone from the family can get involved. So happy cooking and, of course, eating!

Rhubarb Tarts

FOR THE JAM
750g/26oz fresh rhubarb
300g/10½oz caster sugar
100ml/4fl oz water
1 vanilla pod split lengthways, seeds removed

450g/1lb pack ready-rolled shortcrust pastry
2 tbsp milk

1. To make the jam, cut the rhubarb into 1cm/½ inch chunks and put in a medium saucepan along with the sugar, water, vanilla seeds and pod. Bring to the boil, reduce the heat to the lowest setting and put on the lid. Cook for 10 minutes until the sugar has dissolved.
2. Take off the lid, increase the heat until you have a steady, rolling boil and continue to cook for a further 30 minutes. Remove from the heat and allow to cool.
3. Preheat the oven to 180°F/350°F/GM4.
4. Grease two 12-hole mince pie tins and roll out the pastry onto a well-floured surface. Using a rolling pin, flatten the pastry out. Cut out 24 circles of pastry with a crinkled pastry cutter (about 8cm/3 inches in diameter) and gently push down into the tart moulds.
5. Put a dessertspoon of jam into each pastry case.
6. Using smaller pastry cutters, cut out 24 stars and hearts and lightly brush with a little milk. Place a shape on top of each dollop of jam.
7. Put in the oven and cook for 20 minutes. Remove and leave in the tins for 10 minutes before placing a wire rack.

Makes: 24 tarts
Prep time: 30 minutes
Cooking time: 24 minutes

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