Name: Rhubarb & apple lattice tart
Yield: 12
Ingredients: 1 egg, beaten lightly; ¼ cup (55g) raw caster (superfine) sugar; 3-2-1 PASTRY; 3⅓ cups (500g) plain (all-purpose) flour; 335g (10½oz) cold butter, chopped; RHUBARB & APPLE FILLING; 1.5kg (3lb) trimmed rhubarb stalks, chopped; 6 medium apples (900g), peeled, cut into 2cm (¾in) pieces; 1 cup (150g) frozen raspberries; ⅔ cup (150g) caster (superfine) sugar; ½ cup (110g) crystallised ginger, chopped; 2 tbsp vanilla bean paste

Rhubarb & apple lattice tart

members only

This vibrant and flavoursome tart is part of our Test Kitchen Collection.

Rhubarb & apple lattice tart with one slice on a plate with a fork. — This tart is ever so pretty to serve up for afternoon tea.

This pretty lattice tart is the perfect cool weather treat! Serve with custard, dollop cream, or ice-cream.

The rhubarb and apple filling can be made up to 2 days ahead; refrigerate in an airtight container until ready to use. The pastry can be made 1 day ahead; refrigerate until needed.