Strawberry rhubarb and hibiscus jam crostata
Homemade jam made with strawberries, rhubarb and hibiscus in a shortbread like pastry tart.
For the jam
- 300 grams rhubarb
- 300 grams strawberries
- 500 ml water
- 4 tbsp dried hibiscus flowers
- 700 grams sugar (3 and a half cups)
For the pastry
- 275 grams plain flour 2 cups
- 175 grams unsalted butter
- 75 grams powdered sugar icing sugar (1/2 cup) plus more to dust with
- 1 tsp baking powder
- 2 egg yolks
- 1/2 tsp salt
To make the jam
Chop the strawberries and rhubarb and add into a large pan with the hibiscus and water. Boil until the liquid reduces by at least half. I like my jam with out bits so at this point I strained it and poured the liquid back into the pan.Add the sugar and vanilla and let simmer until it thickens to a jam like consistency. Pour into a large sterilised jar and let cool, then place in the fridge.
To make the pastry
In a food processor add the flour, powdered sugar, salt, baking powder and mix to combine. Then add the butter and pulse a few times until the butter is incorporated. Add the egg yolks and mix until it comes together. Pour into a large bowl, or onto a clean work surface and press into a large ball. Let rest for 20 minutes.Preheat the oven to 180c 350fFlour your work surface well so the dough doesn’t stick. Roll out the dough thinly with a rolling pin and line a shallow tart dish with it and trim off the excess pastry. Spoon in a layer of the jam. With the remaining pastry roll out a thin large piece and cut into strips and lattice on the top. Bake for 25, 30 minutes until the pastry has a light golden colour. Let cool and then dust with powdered sugar.