Rhubarb orange pies

  • 2 hrs cooking
  • Makes 24 Item
  • Print


Rhubarb orange pies
  • 1 3/4 cup (260g) plain (all-purpose) flour
  • 1/3 cup (55g) icing (confectioners') sugar
  • 185 gram cold unsalted butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon iced water, approximately
  • 300 millilitre thickened (heavy) cream
  • 1 tablespoon icing (confectioners') sugar, extra
  • 6 large_piece stalks trimmed rhubarb (375g), chopped coarsely
  • 2 medium_piece oranges (480g), segmented
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 teaspoon orange rind, finely grated


Rhubarb orange pies
  • 1
    Make rhubarb orange compote. Preheat oven to 200°C (180°C fan forced). Combine rhubarb and orange in a medium baking dish, sprinkle with sugar and rind. Cover dish with foil. Bake about 40 minutes, turning once, until rhubarb is tender. Cool 1 hour. Drain rhubarb mixture, reserve syrup for another use.
  • 2
    Sift flour and icing sugar into a large bowl, using fingertips, rub in butter until mixture is crumbly. Mix in egg and enough of the water so that ingredients just come together. Knead dough lightly on floured surface until smooth. Roll half the pastry between sheets of baking paper into a 3mm (⅛-inch) thickness. Repeat with remaining pastry. Place on trays, refrigerate 30 minutes.
  • 3
    Grease two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
  • 4
    Cut 24 x 6.5cm (2¾-inch) rounds from pastry, press rounds into pan holes, prick well with a fork. Cut 24 x 4.5cm (1¾-inch) rounds from pastry scraps, place on greased oven tray. Refrigerate cases and rounds 30 minutes.
  • 5
    Preheat oven to 220°C (200°C fan forced).
  • 6
    Bake pastry cases and rounds about 12 minutes. Stand cases in pans 10 minutes before transferring onto a wire rack to cool.
  • 7
    Beat cream in a small bowl with an electric mixer until soft peaks form. Divide compote into cases, top with cream, then pastry rounds. Dust with sifted extra icing sugar.


You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. To segment the orange, use a small sharp knife to cut the top and bottom off the orange, stand on one end and slice off the skin and pith using the natural curve of the fruit as a guide. Gently slide the knife blade between the membrane walls towards the centre of the fruit to release the segments. Rhubarb orange compote can be made a day ahead, cover, refrigerate. Pastry cases and rounds can be made up to 3 days ahead, store in airtight container.

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