Rhubarb Tart (Irish)

Rhubarb has grown wild in Ireland for centuries. In recent years, a variety of wild rhubarb from the Western Hemisphere (Gunnera tinctoria), sometimes called "elephant's loincloth" for its oversized foliage, has run rampant in the Irish countryside, especially in counties Mayo, Clare, and Galway, choking out native vegetation. A more benign European strain has long been cultivated around the island for its tart, flavourful stalks (the plant's leaves, extremely high in oxalic acid, are toxic), and its appearance each spring is eagerly anticipated.

flour, for dusting
butter, for greasing
1 lb puff pastry (500 g)
1 lb fresh rhubarb, finely chopped (500 g)
1 cup + 1 Tbsp. sugar (200 g)
1 egg, beaten

Preheat the oven to 475°F (245°C/225°C fan, Gas Mark 9).

On a floured board, roll out half the pastry into a disk 13-14" (32-36 cm) in diameter. Place in a lightly greased 10" (25 cm) pie pan. Leave about ½" (1.25 cm) overhanging the edge all around and trim off and set aside the excess pastry.

In a medium bowl, mix the rhubarb and 1 cup (200 g) of the sugar, then spoon into the pie shell, gently evening it out with the back of a spoon.

Roll out the remaining pastry into a disk about 12" (30 cm) in diameter and lay it on top of the pie. Press the edges into the rim of the pie pan, then fold the pastry overhanging the dish from the bottom crust over the edges of the top crust. Crimp the edges with your fingers and cut a slash in the top of the pie.

Roll out the dough trimmings and cut them into strips. Arrange them on the top crust in a decorative pattern, pressing them down slightly. Brush the pastry with the beaten egg and sprinkle with the remaining 1 Tbsp. of sugar.

Bake for about 15 minutes, then reduce the oven temperature to 375°F (190°C/170°C fan, Gas Mark 5) and bake for 45 minutes more.

Makes 6-8 servings.