Andrew McConnell's rustic rhubarb tarts

Step 1

For pastry, toss butter and flour in a bowl until coated. Make a well in the centre and add 1/2 cup (125ml) chilled water and a pinch of salt. Using a butter knife, cut water into flour to quickly bring dough together, keeping pieces of butter intact (if dough is too dry add 1-2 tbs water). Shape dough into a block (it will be quite crumbly), and enclose in plastic wrap. Chill for 30 minutes.

Step 2

Roll pastry out on a lightly floured work surface to a 30cm x 15cm rectangle. Fold the short end of pastry two-thirds of the way down the length. Fold the other end on top to enclose and form three layers. Enclose in plastic wrap and chill for 30 minutes.

Step 3

Remove from fridge and place on a lightly floured surface with the layered seams facing you. Repeat rolling, folding and chilling method another 3 times, making sure the short seam-end faces you each time.

Step 4

Place the orange juice, vanilla pod and seeds, sugar and rhubarb in a large frypan over medium heat. Bring to a simmer, then cook for 4 minutes or until the rhubarb is just soft. Set aside to cool.

Step 5

Preheat oven to 200°C. Roll pastry out on a lightly floured surface until 3mm thick. Cut into six 12cm squares and place on a baking paper-lined baking tray.

Step 6

Divide the rhubarb among pastry, leaving a 1cm border. Brush pastry edges with beaten egg. Bake for 15 minutes, then reduce oven to 180°C and cook for a further 10 minutes or until pastry is golden and puffed.

Step 7

Serve tarts warm drizzled with rhubarb syrup and ice cream.