- 170g/6oz plain flour, plus extra for dusting
- 100g/3½oz butter
- 1 tbsp caster sugar
- pinch salt
- 1 free-range egg, lightly beaten
- 1 tbsp cold water
- 55g/2oz mixed nuts, chopped
- 2 tbsp clear honey
- 2 stalks rhubarb, chopped
- 2 tbsp caster sugar
- 1 orange, peeled and segmented, to serve
- 3 tbsp double cream, to serve
- Preheat the oven to 200C/400F/Gas 6.
- In a food processor, blend the flour and butter together until the mixture resembles breadcrumbs.
- Add the sugar and salt to the food processor and pulse again until combined.
- In a small bowl, mix the egg with the cold water and gradually add enough liquid to the flour mixture to form a soft but not sticky dough.
- Place the dough onto a clean, lightly-floured surface and briefly knead the dough until smooth.
- With a clean, lightly-floured rolling pin, roll the dough into a rectangle shape 0.5cm/¼in thick and trim the edges.
- Lay the pastry on a non-stick baking tray and sprinkle over the nuts, honey, rhubarb and caster sugar, leaving a border of pastry 1cm/½in wide around the edges.
- Bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown.
- To serve, arrange the orange segments in a row down the centre of the tart and drizzle with the double cream.