Make the most of summer berries in this spectacular tart and if it's the wrong season for berries, use rhubarb instead
Serves: 6 - 8
In the early part of the year substitute rhubarb for the berry fruit. Use 400g rhubarb, washed and cut into short lengths. Combine prepared rhubarb with 75g/3oz caster sugar and place in an ovenproof dish, covered. Bake in oven at the same time as the flan case, stirring once or twice and cook until just al dente. Drain off juices (keep these to serve with flan) and scatter approx. one third of fruit over.
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