Irish rhubarb tart

Step 1: Heat the oven to 400°F (350°F fan) with a baking tray inside. Roll out a little over half the 16 oz shortcrust pastry and line a 23 cm pie plate.

Step 2: Sprinkle half the 2 tbsp cornflour over the base. Toss the 1 ⅓ lb rhubarb with the 5 ½ oz caster sugar, the rest of the cornflour and ¼ tsp ground ginger, and pile onto the pastry, higher in the middle.

Step 3: Roll the rest of the pastry for the lid, lay it over, trim, press the edges together and crimp. Cut 3 slits, brush with 1 tbsp milk and sprinkle with 1 tbsp caster sugar.

Step 4: Bake on the hot tray for 20 minutes, then turn down to 350°F (325°F fan) for 20–25 minutes, until golden and the rhubarb is soft when a knife goes through a slit. A common mistake is cutting it straight from the oven, when the juices run everywhere; rest 20 minutes.

Step 5: Serve warm with 1 ¼ cups custard or pouring cream.