Tarten Riwbob (Rhubarb Tart) Welsh

This is Welsh home baking at its most honest: a proper plate tart with pastry on top and bottom, filled with tart rhubarb and just enough sugar to tame it.

The crust is made with lard, which gives it a crumbly, melt-in-your-mouth texture that butter pastry can only dream about, lifted with a touch of cinnamon and mixed spice.

In Wales, this style of covered tart has been a teatime staple for generations. Rhubarb is the classic filling, but the recipe notes that apples, plums, gooseberries, or any seasonal fruit will do just as well.

Variations

• Apple and blackberry: A classic autumn swap. Use equal parts of each.
• Gooseberry: Increase the sugar slightly, as gooseberries are sharper than rhubarb.
• Plum: Halve and stone them, cut side up, for a juicier filling.

Kitchen Tips

• Don’t skip the lard. It’s the secret to that short, crumbly Welsh pastry. Half lard, half butter is a good compromise if you prefer.
• Add water sparingly to the filling. Rhubarb releases loads of juice as it bakes, so a splash is all you need to get things started.
• Start hot, finish gentle. The higher heat sets the pastry crust, then the lower temperature lets the fruit cook through without burning the edges.