cakes & bakes

Ingredients

	1 cup (s) plain white flour
	1/2 cup (s) plain wholemeal flour
	2 tbs (s) caster sugar
	60 g Weight Watchers Canola Spread
	225 g fresh rhubarb, thinly sliced
	2 medium plum, stones removed, sliced into thin wedges
	1/2 tsp (s) vanilla essence
	1/2 tsp (s) ground cinnamon
	1 tbs (s) powdered artificial sweetener
	2 tbs (s) skim milk
	6 tbs (s) light cream

Instructions

• Preheat oven to 190C. Line 2 large baking trays with baking paper and set aside.
  
  
• Combine flour, caster sugar, spread and 1/4 cup iced water in a food processor. Process until you have a dough ball.
  
  
• Shape pastry into a flat disc and wrap in plastic. Refrigerate for 30 minutes.
  
  
• Divide disc into 6 equal balls. Lightly flour a clean surface. Roll out each ball using a rolling pin to make a 15cm pastry circle. Repeat with remaining dough to make 6 circles.
  
  
• Combine rhubarb, plums, vanilla, cinnamon and sweetener in a bowl. Toss well to coat. Place an equal amount of the rhubarb mixture into middle of each pastry circle. Fold pastry edges inwards to almost cover fruit, leaving a 5cm hole for fruit to golden in oven. Repeat with remaining tarts.
  
  
• Transfer tarts to prepared baking trays using a metal spatula. Brush pastry with skim milk and bake in preheated oven for 40 minutes, or until pastry is golden and rhubarb is hot.
  
  
• Allow tarts to cool for 5 minutes before serving. Drizzle each tart with 1 tbs cream.

Notes

• The pastry can be made a day ahead of time. Simply wrap and stored in the fridge. The filling can also be prepared a day in advance and stored in an airtight container in the fridge. Any cooked tarts will keep in the fridge for 2-3 days and are suitable to freeze for up to 3 months.