Craig is the owner of Shandaken Bakery in NYC. The secret is all in the pastry, which nuzzles itself somewhere between puff and shortcrust and has a rather unique almost sourdough taste thanks to the addition of apple cider vinegar. The pastry is extremely easy to work with and makes a wonderful base to both savoury and sweet fillings. Craig uses rhubarb here but you can use whatever filling you want.

Makes 2 Tarts

For the pastry:
250g plain flour
1 1/2 teaspoons caster sugar
1 teaspoon flakey salt (Maldon is great)

170g very cold, unsalted butter(cut into small cubes)
1 egg
1 1/2 teaspoons apple cider vinegar
80ml ice cold water

For the filling:
4-6 large stalks of rhubarb (greens removed and discarded, stalks cleaned, and chopped into medium sized chunks)
75g caster sugar
3 tablespoons plain flour

Using a pastry blender, cut the butter into flour mixture until the crumbs are the size of little peas.

Transfer the flour and butter crumb to a large bowl and make a well in the center of the crumb.

In a separate small bowl, lightly beat together the egg, apple cider vinegar and ice cold water to incorporate.  Pour the cold egg mixture into the well of the flour mixture.

Using two large forks, gently toss the flour mixture into the egg mixture (treat the mixture as though it is a salad of delicate greens, being careful to not over work the dough).

Add a little more water, a drizzle at a time, until the mixture just holds together.

Turn the dough out onto greaseproof paper, wrap, and chill for a good 30 minutes before rolling out.  The dough will make one large tart, two medium tarts, or many small ones.

Portion the chilled dough into varing sizes (1 large, 2 medium or many small), depending on how many tarts you would like to make.

Toss rhubarb, caster sugar and flour in a medium sized bowl, then set aside.

On a generously floured work surface, roll out individual dough portions into rounds about 1/8″ thick.  Transfer dough rounds onto a baking tray lined with greaseproof paper.

Pile prepared rhubarb into the center of each pastry round, distributing all of the rhubarb between rounds.

Fold the edges of the pastry inward, over the rhubard, leaving the center of the rhubarb exposed, and creating a barrier so the juice can not escape as the tart cooks.

Brush the outside edges of the pastry with egg yolk.  Bake the tart in a hot oven, 210˚C for 25-35 minutes (or until the sugar and juices bubble in the center of the tarts).

Remove the tarts from the oven and alow them to cool until warm before enjoying.  Yum!  Devour and enjoy!